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 (60 credit) and Diploma (180 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.

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

Click here for a link to the qualification specification.

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
  • Techniques & skills in producing fermented dough products
  • Nutrition & producing healthier dishes
  • 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.

Assessment Methods:

All units of the Level 3 Certificate and Diploma in Professional Cookery are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.

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.

Find a CentreFind your nearest CTH Approved Teaching Centre where this programme is available