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Hospitality and Catering

Level 3 Diploma in Professional Cookery

Full Time


Course Overview

This one-year course provides an introduction to the world of professional cookery and food service, either for direct entry or for those moving on from our Future Pathways programme. You will learn how to prepare and cook meat, fish and poultry, understand the hospitality and catering industry, food and customer service and barista training.

Course Content

Unit sample:

  • Prepare fish for complex dishes
  • Prepare meat for complex dishes
  • Prepare poultry for complex dishes
  • Cook and finish complex fish dishes
  • Cook and finish complex meat dishes
  • Cook and finish complex poultry dishes
  • Cook and finish complex vegetable dishes
  • Prepare, cook and finish complex hot sauces
  • Prepare, cook and finish dressings and cold sauces
  • Prepare shellfish for complex dishes
  • Prepare game for complex dishes
  • Cook and finish complex shellfish dishes
  • Cook and finish complex game dishes
  • Prepare, cook and finish complex soups
  • Prepare, cook and finish fresh pasta dishes
  • Prepare, cook and present complex cold products
  • Prepare, finish and present canapés and cocktail products

Entry Requirement

Four GCSEs at grade 3 or above, preferably to include English, maths and a science, or completion of our Future Pathways course.

Where does this course lead to

City and Guilds Level 3 Certificate in Professional Cookery 
City and Guilds Level 3 in Hospitality Supervision and Leadership
Level 4 Certificate/Diploma in Business Management 
Level 4 Diploma in Hospitality Management 
Level 4 Certificate/Diploma in Management and Leadership 
Level 4 Certificate in Nutrition for Institutional Management 
Level 4 Award in Food Safety Management for Manufacturing 

UCAS points for this course
D* (56)
D (48)
M (32)
P (16)

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Course Outline

Course Code: OF34
Study Mode: Full Time
Location: Basingstoke
Start Date: 06/09/2021
Duration: 1 Year
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