This course consists of a more substantial professional cookery qualification, available at Diploma (180 credit) level.
Diploma level core units
Students undertaking the Level 3 Diploma in Professional Cookery must study the mandatory units from the Level 3 Certificate plus a choice of five additional options that allow them to focus on particular areas of interest. They can select from:
- Food safety practices in the preparation, service & storage of food
- Kitchen organisation
- High volume food production
- Food product development
- Nutrition & producing healthier dishes
- Techniques & skills in producing fermented dough products
- Producing farinaceous goods
- Vegetarian cookery
- Ethnic cookery
- International cookery
All teaching on this programme should be tutor guided and within a practical kitchen environment. Units are assessed via either practical examination or by written assignment.
Click here for a link to the qualification specification.
The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis 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.