VTCT Diploma in Advanced Professional Cookery Level 3 (2021 version)

Full Time

About the Course

Want to gain expert skills in Cookery but still be earning at the same time? This course has been specifically designed to allow you to work part-time while studying. You’ll gain practical skills that could see you working in areas like restaurants, hotels, cruise ships, the armed forces, or at music events.

As part of this course, you will be learning cooking techniques for meat, fish, poultry, vegetables, pastry and desserts. You will also be instructed on Health and Safety and Food Hygiene regulations, essential for the industry as well as communication skills, completing tutorials and undertaking supervised cooking tasks in the college kitchens and the Professional Restaurant.

Entry Requirements

Minimum age 17. A Level 2 Professional Cookery or GCSE English and Maths at grade 4 or above, and sound industry experience.

Where next?

Successful students could progress into the hospitality industry as a Junior Chef, Chef de Partie, Sous Chef, Pastry Chef or Head Chef, depending on qualifications, skills and experience and the establishment size.

Work Experience and Employability

This course contains work experience and other activities to help you develop employability skills.

What additional resources will I need?


Fees information

Students aged 19+ will usually be charged a tuition fee, unless they meet certain eligibility criteria for fee remission. For those paying, an Advanced Learner Loan may be available. For further advice on fees, waivers and loans, please contact the Fees Co-Ordinator at Queens Drive.


For general enquiries, please contact: studentservices@newcollege.ac.uk