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This course is an intensive one year, part-time, will suit you if you have worked in a professional kitchen for some time, or have a Level 2 qualification. Your work might involve supervising others. You want to develop your skills further, perhaps to become a specialist chef or move into a management role. It is designed to equip you with the knowledge, understanding and skills required for success in higher education and/or employment in this globally and economically important sector.
This is an industry recognised qualification that provides learners with essential knowledge and skills required to work at Chef de Partie level. The course builds upon knowledge and skills gained at Level 2 and the course is aimed at those who may already be experienced chefs, ready to take their cooking skills to the next level. This course will raise the bar in terms of learners' creativity and is designed to stretch and challenge the learner by exposing them to a greater variety of commodities, new and exciting cooking methods and equipment and at the same time continuing to build on the core theoretical areas of supervising food safety, health and safety and leading a team. Learners are also encouraged to challenge themselves competitively.
Level 2 NVQ Professional Cookery or equivalent. It is an advantage to have suitable work experience in a hospitality environment. Selection is subject to a successful interview at which the learner needs to demonstrate a high level of interest in the catering industry and a passion for food.
This NVQ is assessed in a simulated professional kitchen in each of the SWC campuses. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you have built as formal evidence of your learning. Then they confirm you've got the skills to do the job well.
These qualifications are ideal if you have a supervisory role in a kitchen - perhaps as a chef de partie or demi chef - and are aiming for a promotion. If you take the Patisserie and Confectionery specialism, you might aim to become a pastry chef in your own section of the kitchen. After taking this qualification you could increase your supervisory skills by taking: Level 3 Award in Hospitality Supervision and Leadership Principles Level 3 Diploma in Hospitality Supervision and Leadership.
P3397DP10A
Session Code
1 Year(s)
Duration
Further Education
Mode of Study
7
Hours per Week
32
Number of Weeks
Interview Required
25/26
Academic Year
16/09/2025
Start Date
09:30-17:00
Time
Tuesday
Day/s
Dermot.Regan@swc.ac.uk
Coordinator(s)
Total Annual Fee £544.00
Total Concessionary Fee £342.00
Fees Payable Each Year
**Am I eligible for concessionary fees?
P3397EP10A
17/09/2025
Wednesday
Claire.Currid@swc.ac.uk
P3397OP10A
Michael.Donaghey@swc.ac.uk
City & Guilds Level 3 Certificate in General Patisserie and Confectionary
FDQ Level 3 Diploma in Professional Chef
City & Guilds Level 3 NVQ Diploma in Professional Cookery Fast Track