Applicants should hold a Level 2 Professional Cookery qualification or be able to demonstrate equivalent knowledge and practical experience linked to the Level 2 framework. Applicants should be employed in a relevant job role in the industry.

This qualification is assessed continually through observation of performance in a realistic working environment, where you will agree a plan with your tutors for the assessment of your skills. Knowledge and understanding are assessed through a blend of written, oral and online questioning.

Following successful completion of the Level 3 Diploma, learners can progress towards Higher Education opportunities and SWC can offer a Foundation Degree Culinary Arts. Career pathways are wide open, from senior roles like Chef de Partie, Sous, and Head Chef across hotels, restaurants, gastro pubs, research and food development roles. This course could lead to either local or international job opportunities.