Hospitality & Catering
Fee Information

Fees indicated are based on the current academic year (2019/20) and are subject to change next year.

For students under 19

Our courses & apprenticeships are usually free if you are 18 or under on the 31st of August 2019. Some courses have additional fees for things like materials and travel, which you will need to pay at the start of your course. Depending on your circumstances, you may be eligible for financial support for these costs.

For students aged 19 or over

If you are aged 19 or over you may be required to pay fees. Some courses may be free, depending on your circumstances. Certain Level 3 & 4 courses require you to pay the fee in full or take out an Advanced Learning Loan to pay for your course. Please see our guide to fees for more information.

International Students

Students from outside the EU/EEA need to pay the full international fee for their course. Please note, West London College does not offer Tier 4 Visa Sponsorship for students to study in the United Kingdom.


About this course

The level 3 professional cookery course is ideal for those chefs who already have a level 2 qualification or already work in the hospitality industry. They can then choose to continue the development of their skills and knowledge to enable them to progress in their career. This course will give you the skills to achieve your potential within the hospitality industry.

Supervising skills will play a large role in this course as you will be required to complete duties in the kitchen that demonstrate your team leadership. You will prepare more complex dishes using a wide range of skills.

Students joining this programme are required to purchase a uniform and basic set of equipment. To help keep costs to a minimum, these items are available to buy through the Catering Department. If you have any concerns regarding the cost of the uniform, please discuss this at your interview as we may be able to help meet some of the expense.

Entry Requirements

Full Level 2 Professional Cookery alongside a tutor's reference, at least 85% attendance and Functional Skills English and Maths at Level 1.

Students who 16-18 without a grade A-C in GCSE in English and Maths will take this as part of their programme of study.

You will also need to get a minimum of Entry 3 on the College initial online assessment for English and maths.

You should also have a good level of written and spoken English as you will be building a portfolio of evidence and completing on-line tests and/or assignments.

Assessment Method

For this course you will be assessed by continual practical assessment, and completing multiple choice questions for each of the 10-15 units selected by the assessor.

You will be required to put together and build a portfolio based on gathering evidence of your learning from assessments with pictures.

This can be carried out whilst working in TASTE production kitchen, which is the Colleges own restaurant, where you will take part in preparing and cooking food for paying guests.

Progression Opportunities

A Foundation Degree in Culinary Arts Work full time in the industry as a Sous Chef, Senior Chef de Partie or as a Head Chef

Study Methods

You will work in dedicated kitchens (pastry and production) developing your skills for both kitchen and pastry sections, you will practical assessments and short answer papers to test your understanding of the different preparation and cooking methods for both kitchen and pastry sections.


  • Maintain food safety when storing, preparing and cooking food
  • Develop productive working relationships with colleagues
  • Maintain a safe, hygienic and secure working environment
  • Prepare shellfish, meat and poultry for complex dishes
  • Cook and finish basic complex meat, shellfish, poultry and vegetable dishes
  • Prepare, cook and finish complex hot sauces, soup and fresh pasta dishes


We look forward to welcoming you to Ealing, Hammersmith and West London's College. We are enrolling now. Come along to the College to enrol directly. See our enrolment dates and times.