Level 3 Diploma in Professional Cookery

A more substantial intermediate level course, that further develops learners food preparation, cooking and finishing techniques and allows them to hone in on particular areas of interest.

Programme Overview

This qualification covers all the essential patisserie and confectionery skills and is designed to the skills for a successful career as a pastry chefs well as improving your overall culinary ability.

It is ideal for those looking to become professional pastry chefs or for those already in employment who are seeking to progress in their careers. Or simply for those individuals who enjoy this area of cookery as a hobby.

Pastry Chefs are always in demand in the catering industry from working in top restaurants, creating breads, pastries and desserts in a catering business, or making the delicate delights of the classic patisserie.

Pastry and baking requires a different skill set from working as chef de cuisine. An attention to detail, precision, patience and organisation are the traits of a successful Pastry Chef. This course has been developed to prepare students for the needs of industry and is designed teach you the fundamental skills and techniques required to master this exciting craft.

Whilst the course incorporates the necessary theory required, it is designed to maximise the amount of practical training and hands-on practice in the kitchen.

On completion of this qualification, students may progress onto the Level 4 CTH Diploma in Culinary Arts or into employment.

Entry Requirements

All Level 3 applicants must be at least 17 years old and have already completed a recognised Level 2 culinary qualification.

Syllabus Overview

CTH Level 3 Diploma in Professional Cookery (QAN: 603/6447/6)

Students must achieve a total of 50 credits, all at level 3.

  • All 5 mandatory units, providing a combined 25 credits
  • 5 units from the optional group, providing a combined 25 credits
Credit Value (CV): 50
Guided Learning Hours (GLH) for Qualification: 420 Total Qualification Time (TQT) for Qualification: 500
Mandatory Units
Unit Code Unit Title L CV GLH Assessment Method
PCVSS Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 Recipe log and practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 Recipe log and practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 Recipe log and practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 Recipe log and practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 Recipe log and practical exam
Optional Group (choose 5 from 10)
PCSS Food safety practices in the preparation, service and storage of food 3 5 42 Assignment
PCKO Kitchen organisation 3 5 42 Assignment
PCPD Food product development 3 5 42 Recipe log, practical exam and assignment
PCDP Techniques and skills in producing fermented dough products 3 5 42 Recipe log and practical exam
PCNH Nutrition and producing healthier dishes 3 5 42 Recipe log, practical exam and assignment
PCFG Techniques and skills in producing farinaceous dishes 3 5 42 Recipe log and practical exam
PCVC2 Vegetarian and plant-based cookery 3 5 42 Recipe log, practical exam and assignment
PCEC Techniques and skills in producing ethnic dishes 3 5 42 Recipe log and practical exam
PCIC Techniques and skills in producing international dishes 3 5 42 Recipe log and practical exam
PCSPS Supervising the professional kitchen 3 5 42 Assignment
Diploma Total (5 mandatory plus 5 optional units) 50 420