Catering & Hospitality | City & Guilds Diploma in Advanced Professional Cookery | Level 3

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise
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What will you be working towards?

Code FE0067-1C
Qualification Type GCE A/AS Level or Equivalent
Qualification Level Level 2
Course type Full Time


The course focuses on advanced practical kitchen sessions, supported by additional classroom based theory lessons.

You will explore gastronomy and product development, as well as learning the technical skills required for advanced preparation of vegetarian, meat, poultry, game, fish and shellfish.

The majority of the course input is set within our training kitchens with additional classroom theory sessions to support the practical session. Students will also have the opportunity to work within our training restaurant to gain experience of a real working environment. Additionally there is a requirement to undertake external work experience with one of our Industry partners.

This diploma is a highly technical qualification that requires significant prior knowledge and commitment. Success will open the door to higher-level opportunities within the catering and hospitality industry. You will gain a City & Guilds Diploma in Advanced Professional Cookery (Kitchen and larder) qualification upon successful completion.

Our Hospitality department is respected as a leading provider of quality staff to the industry. Operating around Brighton MET’s public restaurant – The Gallery, which produces exquisite cuisine all made on-sight by students. A career in this industry requires passion and hard work, which are reflected in our expert tutors, all of whom have extensive professional experience. The work is challenging but highly rewarding, and our programme of study will unlock your potential and give you the confidence to take your skills into your dream job.


Course content

Topics include:

  • The principles of food safety supervision for catering
  • Food product development
  • Supervisory skills in the hospitality industry
  • Exploring gastronomy
  • Advanced skills and techniques in producing:
  • Vegetable and vegetarian dishes
  • Meat dishes
  • Poultry and game dishes
  • Fish and shellfish dishes

Entry requirements

To study this Level 3 course you should have completed the Level 2 Diploma in Professional Cookery or have significant industry experience.

GCSE English and maths are required.

Your next steps...

After this course

Over 90% of students go on the further study or full-time employment.

Many of our students have progressed on to the acclaimed Exclusive Hotels Chefs Academy, others continue to study at degree level or have secured employment in some of the leading restaurants and hotels across the region.

On successful completion of this Level 3 course you may continue your studies, progress to an apprenticeship or seek employment.

Future careers:

  • Chef de partie
  • Sous chef
  • Head chef
  • Caterer
  • Restaurant manager
  • Bartender
  • Front of house