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Professional Cookery

Course Code: DIPC3

Level: 3
Subject area: Hospitality & Catering
Awarding body: City & Guilds
Qualification: City & Guilds, Diploma
Course type: Full-time
Time of Day: Daytime
Duration: One year

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About the course

This study programme will equip you for the rigours of the modern-day restaurant and hotel environment. It will give you the skills employers are looking for. Furthermore, you will have the opportunity to work at external events all around Plymouth; last year’s highlights included MTV Crashes Plymouth and Flavour Fest. If you have a real interest in cooking and food and beverages, and wish to train professionally for a career, then this is the study programme for you!

What you'll learn

The course will develop your skills in professional cookery and restaurant service to a level which will enable you to be prepared for a future in the hospitality industry.The course covers the following areas:

  • the catering and hospitality industry
  • food safety
  • healthier foods and special diets
  • preparing and cooking food
  • understanding menus
  • food and beverage service skills
  • health and safety awareness
  • customer care
  • team work and communication.

You will be taught and assessed in our state-of-the-art training kitchens and restaurant, and will have a combination of practical skill development session and theory.

Entry requirements

In order to undertake the level 2 course, you will need to have four GCSEs of which at least two should be at grades 9-4 (A*-C), including English and maths. You must show a willingness to engage and a genuine interest in the course that enables you to progress into employment or further education.

Work experience within the hospitality sector would be viewed favourably.


Assessment throughout the course is continuous in every subject. You are not only assessed on written work but also in practical situations, on your appearance, attitude and teamwork, and technical skills.

What's next?

On successful completion of the diploma and with a good profile you may progress the level 3 Professional Chef course, or the Kitchen and Larder or Patisserie and Confectionery courses.

Important information

Fees quoted apply to courses starting in the academic year 2020/21 (August 2020 – July 2021). There may be a slight increase in fees for courses starting 2021/22.

If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)


Course Code: DIPC3

Course Fees

A Full Course Fee: Not applicable to this course

B Reduced Course Fee (for those in receipt of qualifying benefits): Not applicable to this course

C Ancillary course costs (ie books and equipment): £25

D Advanced Learner Loan Fee: £3000

How old are you? How much will you pay?
16 - 18 C
19 - 23 C  +  D(Note: If you do not have a level 3 qualification, this course may be free).
24+ C  +  D

Please note fees are quoted for one year only.