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.
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 210 Guided Learning Hours (250 TQT) and comprises five mandatory units including essential cookery & food preparation necessary for professional employment.
The Level 3 Extended Certificate in Professional Cookery is a self-contained package originally designed for sixth form students at a number of respected private schools in the UK. It was developed in conjunction with the world-famous Leiths School of Food & Wine who directly administer the programme to this specialist market. Uniquely, the course attracts university entrance UCAS points, making it an attractive option for students hoping to go on to university after school. Students achieving a Pass qualify for 12 UCAS points whereas those achieving a Merit or Distinction qualify for 24 or 36 UCAS points respectively. In addition to the Leiths-delivered programme to the UK schools market, the programme is also available in other markets, direct from CTH. The programme comprises 235 Guided Learning Hours (300 TQT) with an overall Credit Value of 30.
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
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.
CTH Level 3 Certificate in Professional Cookery QAN: 601/8362/7
|Students must achieve:
|Credit Value (CV): 25|
|Guided Learning Hours (GLH) for Qualification: 210||Total Qualification Time (TQT) for Qualification: 250|
|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|
|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|
|Extended Certificate Total (7 units)||30||235|