Catering & Professional Cookery (Level 3)

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise

What will you be working towards?

Alternative Title Catering & Professional Cookery (Level 3)
Code L3Ca
Qualification Type Other Regulated/Accredited Qualification
Qualification Level Level 3
Course type Full Time


This qualification is for you if you are 16 or over and are working towards becoming a chef in a professional kitchen. You are likely to have previous experience and/or a relevant Level 2 qualification in cookery, which this qualification will build upon. This qualification - which will build on the learning you will have achieved if you took a Level 2 Professional Cookery qualification - will focus on how to prepare, cook and present different types of commodities. This qualification allows you the opportunity to increase your all-round skills. Undertaking this qualification gives you proof of professional cooking skills, and thus an increased opportunity for employment. This qualification will provide you with the skills and techniques required to progress on to one of the specialist City & Guilds Level 3 Advanced Technical Diplomas for Professional Chef.


  • Legal and social responsibilities
  • Financial control in the commercial kitchen
  • Soups and sauces
  • Fruit and veg
  • Meat and offal
  • Poultry
  • Fish and shellfish
  • Rice, pasta and grains
  • Desserts and puddings
  • Pastry products
  • Biscuits, cakes and sponges
  • Breads

How will it be delivered?

Employer involvement is a formal component of Key Stage 5 Technical qualifications. It does not contribute to the overall qualification grading, but is a mandatory requirement that all learners must meet. As such it is subject to external quality assurance by City & Guilds.

Entry requirements

At least 5 GCSE Grades 9 - 4 to include English or Maths.

Your next steps...

This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment. If you choose to enter employment at the end of this qualification, you could begin work as a commis chef at higher end establishments. A commis chef is the most common starting position in a professional kitchen. A commis chef carries out a variety of preparation and cooking tasks under the supervision of a more senior chef. You are likely to be able to find work as a commis chef with a variety of employers, such as: Fine dining restaurants Gastro pubs 4* and above hotels Alternatively, you could begin work as a chef de partie. A chef de partie is usually placed in charge of a particular area or section of the kitchen. You are likely to be able to find work as a chef de partie with a variety of employers, such as: Restaurants Bistros Pubs Hotels Contract caterers