Professional Cookery Level 3 Advanced Diploma

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

The 7100 Chef Diploma series are in-depth and detailed qualifications into Professional cookery. The level 3 Advanced Diploma is the qualification for taking your skills and ability from basic level to really refine and develop them to a high level and standard of a professional chef.  Following on from the VRQ Level 2, the course focuses on the advanced skills and techniques needed when preparing and cooking ingredients for both Larder and Patisserie.


You will work in the kitchens to supply all types of dishes to the Waterfront restaurant through skills sessions or designated Themed evenings. You will be required to complete several assignments and on-line tests. You will also sit several skills tests through the year and final  tests to test your culinary skills.

Course Structure

You will develop your skills in the following areas of Larder and Patisserie


Advanced Skills in Larder include

  • Advanced skills and techniques in producing Vegetable and vegetarian dishes
  • Advanced skills and techniques in producing meat dishes
  • Advanced skills and techniques in producing Poultry and Game
  • Advanced skills and techniques in producing fish and shellfish 


Advanced Skills in Patisserie and Bakery

  • Produce fermented dough and batters
  • Produce Petit fours
  • Produce pastry
  • Produce hot, cold and frozen desserts
  • Produce biscuits, cakes and sponges


All these areas will be covered in great depth typical of a level 3 qualification. Alongside the practical skills you will also be required to research and develop assignment work for necessary core knowledge of the Hospitality and Catering industry


  • Supervisory skills in the Catering and Hospitality Industry 
  • Supervising Food Safety
  • Practical Gastronomy
  • Food Product Development

Course Assessment

Assessment for this qualification consists of

  • 8 Practical Test throughout the year,
  • 2 end of year synoptic practical exams cooking for customers (1 larder exam, 1 pastry exam)
  • Written assignment work
  • Short Answers Questions

Entry Requirements

  • City and Guilds Level 2 Diploma in Introduction to Professional Cookery
  • NVQ Level 2 in Food Preparation
  • For equivalent qualifications see the Entry Requirements Explained page
  • Relevant Industrial Experience in an establishment of a respectable level
  • All applicants must complete an initial assessment in Maths and English and attend an interview

Course Progression Routes

Following successful completion learners will be fully equipped with the knowledge and skills to work confidently and competently within the catering industry.

Course Career Prospects

Take up commis chef / various chef position within a Hotel/ Café/ Restaurant.


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.


As part of the course a two week local or national work placement is undertaken along with trips and guest speakers from local hospitality outlets.


You will also have the opportunity to part take in several annual competitions that we take part in on a annual basis

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 and core text books are required for all students enrolling on this course.

Specific Course Information Contact

Chris Waddington on 01302 558340 or chris.waddington@don.ac.uk

For Application and Enrolment Information Contact

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


Free phone: 0800 358 7575

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