Skip to content
referalearnerFind my match

C&G L3 NVQ Dip Professional Cookery

at Chichester College Group, Chichester · college

Level 3Applied and BTECDiploma1 yearFull time

What the college says

This course is designed for you if you are a more experienced chef looking to further improve your skills and knowledge.You will be covering the following units to help with this:Develop productive working relationships with colleagues.Maintain the health hygiene safety and security of the working environment.Maintain food when storing preparing and cooking food.Prepare cook and finish complex fish meat poultry and vegetable dishes.Prepare cook and finish complex hot cold sauces and dressings.Prepare cook and finish complex soups.Prepare cook and finish complex cold desserts.You should be working towards a Chef de Partie level (CDP) managing or leading a section and a small team within the kitchen or in a small kitchen you may work i

What you need to get on

You will also need GCSEs at grade 4 or above including maths and English and you will have already gained a Level 2 Diploma in Professional Cooking. An interview and trade test for external candidates will be carried out. You must be working in the kitchen environment gaining industry knowledge.

How you are assessed

One subject in depth, assessed largely through coursework and projects.

What this level means

The A-level-equivalent step, and what universities and employers ask for.

Is it open to 16 to 18 year olds?

Approved for 16 to 18 study on the government's Section 96 list.

Where it runs

  • Chichester College

    Westgate Fields, Chichester, PO19 1SB

    DaytimeClassroom based
    Check the journey

Start dates

  • 14 September 2026 · Chichester

Who else teaches this exact qualification

Same qualification, different college. Entry requirements and how it is taught can differ a lot between them, which is the whole reason to compare.

See all 55 providers teaching it