West Thames College London

Apprenticeship in Professional Cookery - Advanced

The hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, youth/ backpacker hostels, holiday centres and self-catering accommodation. It operates across well known chains and in small businesses, contributing around £30bn to the English economy each year.

Hospitality is part of the wider leisure, travel and tourism sector which needs to recruit 855,000 staff by the year 2017 to replace those who leave or retire. There are currently over 677,000 managers and projections estimate a further 174,000 being required by 2017.

This 15 month Apprenticeship is designed to provide a progression route into management roles.

Key course features


NVQ Level 3 Diploma in Professional Cookery

Level: Level 3

Mode: Part-time

Start Date: 01 August 2016

About the course

You will study:

Mandatory units:

  • Develop productive working relationships with colleagues
  • Maintain the health, hygiene, safety and security of the working environment
  • Maintain food safety when storing, preparing and cooking food

Optional Units:

  • Prepare fish, shellfish, meat, poultry, game for complex dishes
  • Prepare healthier dishes
  • Cook and finish complex fish, shellfish, meat, poulty, game and vegetable dishes
  • Prepare, cook and finish complex hot sauces and soups
  • Prepare, cook and finish fresh pasta dishes
  • Prepare, cook and finish complex bread and dough / pastry products
  • Prepare, cook and finish complex cakes, sponges, biscuits and scones
  • Prepare, process and finish complex chocolate products
  • Prepare, process and finish marzipan, pastillage and sugar products
  • Prepare, cook and present complex cold products
  • Prepare, finish and present canapés and cocktail products
  • Prepare, cook and finish dressings and cold sauces
  • Prepare, cook and finish complex hot and cold desserts
  • Produce sauces, fillings and coatings for complex desserts
  • Contribute to the control of resources
  • Contribute to the development of recipes and menus
  • Ensure food safety practices are followed in the preparation and serving of food and drink
  • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector
You will also complete courses in:
  • Personal learning and thinking skills
  • Mathematics functional skills level 2
  • English functional skills level 2
  • Employment rights and responsibilities.
How will I be assessed?

Competence qualication

You must achieve a minimum of 56 credits to achieve this qualification. Some units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you may achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards. When you have finished the theory sessions, you will also need to complete 9 online exams to cover your knowledge and achieve the technical certificate.

Personal learning and thinking skills Evidence will be collected to show that you have acquired the following skills:

  • Creative thinking
  • Independent enquiry
  • Reflective learning
  • Self-management
  • Teamwork
  • Effective participation.

Transferable skills qualifications

  • Functional Skills Mathematics Level 2
  • Functional Skills English Level 2

Employment Rights and Responsibilities (ERR)
The ERR (Employment Rights and Responsibilities) programme is now covered by the online e-learning found on the Instructus website.

Where next?

On successful completion of the Advanced Apprenticeship, you may wish to progress to a management role.

Entry requirements

For the Advanced Apprenticeship programme, you should be 16 years or older, working in a kitchen for at least 30 hours per week.

Because the industry has high client expectations and relies on repeat and new business, importance is given to:

  • Appropriate personal persentation (including clothing, hair and personal hygiene)
  • Practical, organisational and social skills
  • Attention to detail and cleanliness
  • An amicable nature and good communication
  • A willingness to work flexible hours/days as agreed in the employment
  • Ahigh degree of dexterity and co-ordination.
How to apply?

Please view our current live vacancies and apply today.

Alternatively to register your interest in this apprenticeship click on the button below and complete the form.


  1. Christopher Fallon

    Professional Cookery VRQ Level 2 Diploma

    Christopher Fallon

    “The equipment is industry standard – there’s a pastry room as well as the kitchens and the teachers show you lots of different techniques using the equipment. I entered the Wessex Salon Culinaire competition in April and I won a silver medal for my chicken dish.”

  2. Racheal Ruzizi

    Level 3 Professional Cookery

    Racheal Ruzizi

    "I've had good feedback from the teachers which has really helped me. I've started working at Heathrow Terminal 4 where I am able to use the skills I've learnt on the course to serve customers in the restaurant."


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