level-3-certificate-diploma-professional-cookery

Level 3 Certificate and Extended Certificate in Professional Cookery

Professional training in the essentials of commercial cookery, carefully structured to prepare students for a first career role in various kitchen environments.

Programme overview

This course consists of a more substantial professional cookery qualification, available at both Certificate (25 credit) and Extended Certificate (75 credit) level.

The Level 3 Certificate in Professional Cookery includes 5 core mandatory units including essential cookery and food preparation modules necessary for professional employment.

The Level 3 Extended Certificate in Professional Cookery has been designed to appeal to those wishing to study a larger Certificate programme, with 7 mandatory units, 75 credits and a Total Qualification Time of 750 hours.

Certificate level core units:

Candidates must achieve all 5 mandatory units, providing (60 credits):
  • Techniques and skills in preparation, cooking and finishing vegetables, sauces & soups
  • Techniques and skills in preparation, cooking & finishing poultry, meat & game
  • Techniques and skills in preparation, cooking & finishing fish & shellfish
  • Techniques and skills in producing frozen, cold & hot desserts
  • Techniques & skills in baking & baked products

Extended Certificate level core units:

This qualification includes the 5 mandatory Level 3 Certificate units listed, and two additional units:
  • Menu Planning
  • Food Safety and Hygeine
Students holding an Ofqual recognised Level 2 or 3 Certificate in Food Hygeine can gain exemption from the Food Safety unit.

Assessment Methods

All units of the Level 3 Certificate in Professional Cookery are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Photographic and video evidence of student work and completed dishes is required for all CTH culinary qualifications. The additional units of the Level 3 Extended Certificate in Professional Cookery are assessed by coursework. All units must be passed to achieve the qualification.

The qualification are internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and scrutiny of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.

Syllabus Overview:

CTH Level 3 Certificate in Professional Cookery QAN: 601/8362/7

Students must achieve:
  • All 5 mandatory units, providing a combined 25 credits, all at level 3
Credit Value (CV): 25
Guided Learning Hours (GLH) for Qualification: 210 Total Qualification Time (TQT) for Qualification: 250
Mandatory Units
Unit Code Unit Title L CV GLH TQT URN Assessment Method
PCVSS Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 50 M/508/0673 Practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 50 T/508/0674 Practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 50 A/508/0675 Practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 50 F/508/0676 Practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 50 J/508/0677 Practical exam
Certificate Total (5 units) 25 210 250

Level 3 Extended Certificate in Professional Cookery (QAN: 603/1939/X)

The qualification comprises 7 mandatory units. To achieve the award, students must achieve all units, providing 30 credits.

Number of Mandatory Units: 7 Credit Value (CV): 75
Guided Learning Hours (GLH) for Qualification: 235 Total Qualification Time (TQT) for Qualification: 300
Mandatory Units
Unit Code Unit Title L CV GLH URN Assessment Method
PCVSS Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 M/508/0673 Practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 T/508/0674 Practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 A/508/0675 Practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 F/508/0676 Practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 J/508/0677 Practical exam
FSH Food Safety and Hygiene 2 1 11 K/615/8295 Practical and Examination
MP Menu Planning 3 4 14 H/615/8294 Coursework
Extended Certificate Total (7 units) 30 235