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Hospitality & Catering Entry Level 3|
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Professional Cookery Level 3 NVQ

Hospitality & Catering Entry Level 3

Awarding body: City & Guilds
Qualification: Certificate
Course Level: Entry Level 3
Location: The Hub
Duration: 1 year full-time
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Course Description

The Entry 3 course is an introduction into the world of catering and hospitality. Throughout the course you will gain a variety of skills in both kitchen and restaurant. These skills will be gained through experiencing the realistic working environment of the Waterfront Restaurant which is a fully functional restaurant serving both external and internal customers on a daily basis.

Course Structure

The course is built up from a wide range of units which allows you to carry out a variety of practical and theoretical activities. The units are as follows:

  • Introduction to the Hospitality industry
  • Basic food preparation
  • Healthy eating    
  • Food safety
  • Basic cooking      
  • Customer service
  • Using kitchen equipment
  • Food commodities
  • Guest service in the hospitality industry   


Running alongside these units you will also complete a certificate in Personal Social Development, which includes units such as:

  • Managing own money
  • Environmental awareness 
  • Healthy living
  • Healthy eating
  • Identity and cultural diversity
  • Preparation for work
  • Making the most of leisure time  


Finally an essential part of all full time programs is the development of English, Math’s and ICT to prepare you for  the workplace and everyday life.

Course Assessment

Assessment for this qualification is achieved by practical assessments and a portfolio of evidence.

Entry Requirements

All applicants must complete a skills review and attend an interview.

Course Progression Routes

Following successful completion of the entry 3 course learners may have the opportunity to progress onto the level 1 NVQ Preparation and Cookery and eventually follow onto the level 3 Diploma.

Course Career Prospects

This qualification will provide opportunities to gain employment serving food and drink to customers in the hospitality industry in positions such as junior commis chef and trainee positions within hotels, cafes and restaurants.


Useful websites:

If you are unsure about your career progression please contact the Careers Team.


Activities such as trips and visits will be arranged, which are beneficial to this course and your learning. These activities are optional and additional fees will be charged to you. Details will be provided at the time of interview.

Course Costs

There are no course fees if you are under 19 years old. However, you may have to pay for textbooks, personal kits, uniforms, trips and personal stationery. You will be informed of these at your interview.


A full Professional uniform is required for all students enrolling on this course.

What some of the students of 2011/2012 had to say

Kennedy, “it has been a fantastic experience throughout the year with the entry 3 group”


Steven, “I was a little nervous when starting on the entry 3 course but everyone made me feel so welcome”


Joseph, “I have had an amazing time on the course”


Jodie, “I have learnt a lot from this course as well as meeting lots of new people”


Danielle, “I have gained so much confidence whilst doing restaurant service on a Friday. I did not think I would have been able to do it”

Specific Course Information Contact

Jon Waiton on 01302 553601 or email

For Application and Enrolment Information Contact

Student Services,
Doncaster College,
The Hub,
Chappell Drive,


Free phone: 0800 358 7575

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