Start: September 2026
Duration: 1 Year
Code: D3PRCPF1KN

What will I study?

This course is a technical diploma which is a higher level than a standard diploma, there is a very high expectation placed on learners with this course due to its externally set examinations and assessments

The topics that learners will undertake include:

  • Legal and social responsibilities in the professional kitchen
  • Financial control in the professional kitchen
  • Stocks, soups and sauces
  • Fruit and vegetables
  • Meat and offal
  • Poultry
  • Fish and shellfish
  • Farinaceous dishes
  • Desserts and puddings
  • Paste products
  • Biscuits, cakes and sponges
  • Fermented products
  • Chocolate products

    How will you be assessed?

  • There will be multiple practical exams where employers and lecturers will grade the conduct and dish produced
  • Each assessment is graded pass, merit and distinction which accrues points
  • There are two theory exams, one in Jan and one in April, learners can only fail one element, if they were to fail more than once then they would fail the entire qualification
  • Commitment is key and holidays should not be taken due to the fast paced and technical nature of the course
  • There are 150 hours of work experience on this course
  • This qualification will have a particular focus on commodities

Entry Requirements

  • Grade 4 in maths and English and/or functional skills at level 2 and a previous level 2 qualification in the subject area Maths and English expectation of study until GCSE grade 4 has been achieved – this is 3 hours of English and 3 hours of maths per week (where appropriate) on top of core timetable

Uniform Information

  • There are strict uniform requirements for hospitality courses, uniform includes chef whites, safety shoes and a front of house uniform
  • There is a kit required for this course which is between £200-£300. Therefore, learners should be sure that this is the area that they would like to study
  • Kit and Uniform links will be provided during enrolment, but learners must know that a bursary application and/or a £100 deposit will be required prior to week one on programme. Without these learners will not be able to remain on course

Trip Information

  • Farm to Fork at Puxton Park – Level 1 and 2
  • Foraging and Cookery Class – Level 3 – Pony and Trap

    Timetable

    Completely variable, usually 3 or 4 days per week, can include an evening at level 2 (on a rota basis) and once weekly at level 3, usually a Tues evening

More Info

  • Expectation of interacting with customers early on
  • Learners are to be advised that front of house and kitchen-based duties are both of equal importance
  • Front of house and barista work is non-negotiable
  • As a Weston College student you will become part of one of our exciting Career Excellence Hubs
  • This means you will take part in a study programme with lots of career boosting benefits, all with the aim of giving you the opportunity to become career ready
  • It will help you reach your ultimate goal, focussing on your future employability and developing the skills you need to have a successful career

Occupations related to Professional Cookery, Advanced Technical Diploma

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What our Students say
ben using a mixer in a kitchen

Ben

Professional Cookery Advanced Diploma

I couldn’t have asked for better support during my time at Weston College. My teachers and tutors have been amazing, and the professional training kitchens are above and beyond what I expected.

Read my story

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