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 Extended Certificate (30 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.

The Level 3 Extended Certificate in Professional Cookery has been designed to appeal to those wishing to study a larger Certificate programme, with 7 mandatory units, 30 credits and a Total Qualification Time of 300 hours.

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.

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

Students holding an Ofqual recognised Level 2 or 3 Certificate in Food Hygeine can gain exemption from the Food Safety unit.

Click here for a link to the qualification specification.

Assessment Methods:

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.

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