Quick facts
| Qualification type | City and Guilds Level 3 Advanced Technical Diploma |
| Duration | 1 year |
| Study times | You will be expected to be in college for a minimum of 3 days per week, from 9:00 to 4:15. Your timetable will be confirmed at induction. Some evening work will be required. |
| Entry requirements | Previous experience and/or a relevant level 2 qualification in cookery, such as Level 2 in Professional Cookery. Applicants will need to attend an interview bringing with them tutor reports or references from a relevant hospitality employer or line manager. A part time job in an establishment where the skills learnt at college can be developed is a definite advantage. |
| Campus | Edmunds Restaurant, Main West Suffolk College Campus, Bury St Edmunds |
| Work placements | Yes |
Is it for me?
Have you already completed a Level 2 in a related field or have some experience in a kitchen and want to further develop your skills and knowledge to become a chef in a professional kitchen? This is the course for you. During this one-year course you will cover advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.
You will study both theoretical and practical lessons, with valuable experience training in our purpose-built kitchens and upmarket restaurant, Edmunds, where you will put your technical skills to the test producing high end dishes and patisserie for a range of guests and members of the public.
As a Level 3 student, you will be motivated, hardworking and reliable, being punctual to classes, to show Level 1 and 2 students what they can aspire to. This means you will need to be self-disciplined, tactful, polite, patient, good humoured and helpful to others as well as being organised and adaptable.
What you'll learn
The topics that will be undertaken develop advanced skills and techniques in producing:
- Meat dishes
- Poultry and game dishes
- Fish and shellfish dishes
- Vegetable and vegetarian dishes
- Pastry products
- Hot, cold and frozen desserts
- Cakes and sponges
To support the development of these skills, you will also undertake the following topics:
- Food safety supervision
- Gastronomy
Any student aged 16 to 19 who does not hold a GCSE A* to C (9 to 4 on the new grading structure) or equivalent qualifications in Maths and English by age 16 will need to continue to study these subjects in each academic year.
Equipment required for the course
Chefs Whites
Knives
Work experience placements
All students will do work related experience within the Campus catering facilities and an external placement. Some evening work is required
Assessment
There are practical assessments throughout the year, two major practical tests (which account for 45% of the final marks) and theoretical written units to support your practical work.
Further study
- Professional Cookery VRQ 2
- Hospitality Operations NVQ 2
- Hospitality Supervision and Event Management Diploma Level 3
- Patisserie and Confectionary Diploma Level 3
- Professional Chefs Advanced Diploma Level 3
Example careers
- Commis Chef
- Chef de Partie
- Head Chef
Days & times
Starting September 2025