Professional Cookery NVQ Diploma

Key Facts

Starting
8 Sep 2025

Location
Merton
Start Time
09:00
End Time
17:00
Duration
1 Year
Study Mode
Full Time
Days
Weekday
Start Date
Sep 2025
End Date
3 Jul 2026
Level
Level 3
Code
MAH3005CF
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Perfect if you're working in the hospitality and catering industry or progressing from Level 2 and want more experience and an industry-recognised qualification. This course will improve and develop your prep and cookery skills with hands-on learning and masterclasses with renowned chefs. You'll leave with a wide range of techniques to use in the professional kitchen. The College has a strong track record in local and national culinary competitions so you'll have the chance to compete against your peers to help boost your understanding and experience.

Entry Requirements

We will invite you to a Meet the Tutor event where you will receive information, advice, and guidance about the course you have applied for. This will be an opportunity for you to gain valuable information about the course and give you the opportunity to ask any questions you may have.
You will provide a copy of your last school report and / or a reference from an employer or relevant professional other this will include attendance. This is to ensure we can support to be able to achieve well on the course. Applicants with 85% or below attendance will have been deemed not to have met this criteria. All applicants are given an opportunity to discuss any evidence- based mitigating circumstances that may have affected the reference / school report.
4 x GCSE's at C/4 or above, or a Level 2 Certificate / Extended Certificate or above, at Merit or above, in a relevant subject.
You will have gained either English and/or maths at GCSE 4/C or above or L2 Functional skills.
We are firmly committed to finding the right course for you to ensure you can flourish. Talk to us today if you have any concerns about the application process, we are here to help take you to the next level.
Course Content
The main themes of this qualification include:
- Kitchen organisation,
- Menu planning, including seasonality
- Special dietary requirements and allergens
- Restaurant service with presentation techniques
- Advanced culinary techniques, including butchery, fishmongery and pastry
- How to source quality ingredients and manage supplier relationships
- Current industry trends and techniques.
Progression Next Steps

Supervisory employment within the Industry, company training scheme, higher level apprenticeship or University
There are lots of opportunities available to you to progress across the South Thames Colleges Group and into the world beyond education.
During your time with us you will have access to a dedicated team of careers and education advisors who will help you as you take the next steps towards achieving your goals.
Additional Information

All courses run subject to demand and the content listed here should be used as a guide only. Course content may vary according to a range of factors such as course duration, campus, teaching staff and requirements from awarding bodies. Check our course and fee guidelines for further details.
Assessment Details

Through observation, evidence of competency, discussion and presentation of your personal portfolio.