CTH 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 |
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Students must achieve a total of 50 credits, all at level 3.
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| Credit Value (CV): 50 | Ofqual Qualification Number: 603/6447/6 | ||||||
| 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 | |||||