Hospitality and Culinary Arts

Level 3 Diploma

female hospitality student polishing cutlery

Availability & Details

Hospitality and Culinary Arts- Level 3 Diploma SF-PRCO2D-D(0000)000

South Downs Campus

Type of study

Academic Year 2021-22 (2 years)

Examination board
City & Guilds

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How to apply

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During the first year of this vocational course, you will learn a wide range of professional cookery and food and beverage service skills, to include pastry and bakery. Food safety and health and safety, along with knife skills and general kitchen skills will also be taught, alongside the theoretical aspects of the qualification. 

At the start of your second year, you can access the professional standard Angela Hartnett Culinary Academy, specialising in either Professional Cookery or Patisserie. You’ll be offered the chance to meet and work with a whole host of guest chefs and restaurant managers, to pick their brains and learn some fascinating tips and tricks.

We have excellent links with local event planners and event locations, including renowned chains, Angela Hartnett Restaurants including Lime Wood Hotel, Exclusive Hotels and Venues, and D&D Restaurants. These provide you with the opportunity to plan and host your own wonderful events and complete work experience in top establishments.

You should already have four GCSEs graded 4 or above to include either maths and/or English and have a desire to enter the catering industry at a practitioner level. You should have a good record of achievement, good references and have already shown a commitment for your chosen profession. At interview you will be expected to show an understanding of the catering industry and a strong commitment to the course.

Your course will be delivered by a series of lectures, workshops, visits, team teaching and demonstrations. Areas covered in the first year include food hygiene and nutrition, health and safety, commodities and sourcing of ingredients. As the programme provides specialist skill-based qualifications in such areas as Kitchen and Restaurant, the course is predominantly practical.

You will be involved in realistic working environments in our kitchen and restaurant. This will involve planned evening activities as well as other functions. You are encouraged to undertake part time employment in an appropriate position in addition to their course.

The College will help with finding jobs within the industry. Areas covered in the second year include kitchen organisation, menu planning (including seasonality), special dietary requirements and allergens, food safety for supervisors, health and safety supervision, exploring gastronomy and advanced skills in producing vegetable and vegetarian dishes, meat, poultry and game dishes and fish and shellfish dishes.

Pastry route producing dough and batter products, petits fours, produce paste products. Produce hot, cold and frozen desserts, produce biscuits, cakes and sponges and finally producing a display piece and decorative items.

The course will involve focused work in practical areas including some realistic working environment cooking for our award winning College Restaurant. This will be complemented with theory learning; self-guided learning, industry/work placement and industry awareness. The course will involve demonstrations, assignments and activities with an emphasis on self-directed development. We have impressive training kitchens, a fully licensed restaurant, Bar and Le Shop retail outlet where you can gain valuable hands-on experience.

Only our Hospitality and Catering students can access the professional standard Angela Hartnett Culinary Academy. You may participate in a range of local and national competitions, including UK and World Skills and Young Seafood Chef of the Year to name just two.

All of our teachers are leading subject and industry professionals. We offer digital learning to all and it is promoted through learning, enhancing your IT skills. Learning will be provided by lectures, workshops, team teaching, demonstration with an emphasis on the realistic working environment and work-based placements.

Assessment will take place both in theory and practical areas through set assignments, short answer theory tests, observed practical assessments and culminating in practical exams (synoptic test). The assessment for the VRQs in Professional Cookery and Food & Beverage Service will be by practical test, assignment and theory tests; these will be set at regular intervals during the year.

This course requires you to purchase a uniform and kit and we include trips to enhance your learning and experience of industry. All of these costs will be explained at interview and students in receipt of financial assistance will be supported with these costs.

Work placements in my 3rd year were incredible at South Downs. I went to The Fat Duck in Bray and Roux at Parliament Square, London and absolutely loved my time at both places. I made some great contacts and managed to secure a job at Roux at Parliament square which I am really enjoying!! I think without my lecturer's help and guidance throughout the year and also his contacts, none of this would have been possible. My course defiantly prepared me for the industry.

Jonny Smith, Level 3 Student at South Downs