Professional Cookery NVQ

Applications Open – 3rd November 2025

Applications Close – 31st July 2026

Entry Requirements –We do have entry recommendations for some courses, especially A-levels, as we would not want you to start a course that would not be suitable for you. We want to give you the best chance of future success.

The course programmes are flexible: students can mix Level 3 courses with Level 2 courses, or A-levels with BTECs. We provide impartial advice and guidance and seek to put you on the courses you want and are likely to be successful in.

Students are expected to study up to 3 A level equivalent subjects (this can be from either A levels and/or Level 3 BTEC subjects) building their own personalised combination of Level 3 subjects OR a full time Level 2 course.

The sixth form runs on a flexible timetable with some courses running until 6.00pm. This flexibility means we can offer as much as possible, to as many as possible, as often as possible.

How to Apply – Please apply via Kent Choices.

View our courses here

This course is a work based qualification and is ideal for students wishing to enter the industry. This provides them with the skills needed for the profession. The course also enables them to gain work experience on a weekly basis in the hospitality industry.

They get the opportunity to work in industry and also to see some examples of fine dining and food service in local restaurants and in London.

This course is designed to equip learners with the skills required to enter the hospitality profession. The course is underpinned by the knowledge of all the tutors on the course through their different expertise.

The qualifications are industry standard and follows a progression pathway as follows:

• NVQ Level 2 in professional cookery
• NVQ level 2 in food and beverage services
• NVQ level 3 professional cookery

This is in addition to looking at particular units of your choice and will focus on areas of strengths once you have been on the course. You will pick the units from a choice of the following:

Level 2

• Maintenance of a safe, hygienic and secure working environment
• Working effectively as part of a hospitality team
• Maintain food safety when storing, preparing and cooking food
• Maintain handle and clean knives
• Cook and finish basic meat dishes
• Cook and finish basic fish dishes
• Cook and finish basic poultry dishes

Level 3

• Cook and finish complex fish dishes
• Cook and finish complex meat dishes
• Cook and finish complex poultry dishes
• Cook and finish complex vegetable dishes
• Prepare, cook and finish complex hot sauces
• Prepare, cook and finish dressings and cold sauces

Preferably previous experience studying food technology and a real passion and interest in cooking. Must have at least a Level 1 in numeracy and literacy to enable you to start the NVQ

Vocation

All courses are designed to give students the skills needed to enter the hospitality profession; they can progress to become chefs and catering managers.

Academic

A degree in hospitality management and catering or a graduate trainee management schemes from large chains of hotels.