Level 3 Certificate and Extended Certificate in Professional Cookery

An intermediate level course, that introduces learners to more refined food preparation, cooking and finishing techniques.

Programme overview

The CTH Level 3 Professional Cookery qualifications are advanced culinary programmes aimed to teach each step of the creation of a dish in greater detail. Students will learn the correct way to prepare food, the best practices when cooking meals and finally, how to finish and present what they make.

The Level 3 Certificate in Professional Cookery exposes students to a wider range of cooking equipment, which will allow them to polish their skills to a high standard. At this level, the quality is expected to increase, therefore learners must complete the preparation, cooking and finishing of dishes to a greater standard.

The complexity of the dishes students create will be challenging but through the course, their technique and proficiency will rise.

The Level 3 Extended Certificate in Professional Cookery is similar to the Certificate level, with the addition of a few units. However, what sets it apart is the qualification is a self-contained package originally designed for sixth form students at a number of respected private schools in the UK. It was developed in conjunction with the world-famous Leiths School of Food & Wine who directly administer the programme to this specialist market.

Uniquely, the course attracts university entrance UCAS points, making it an attractive option for students hoping to go on to university after school. Students achieving a Pass qualify for 12 UCAS points whereas those achieving a Merit or Distinction qualify for 24 or 36 UCAS points respectively. In addition to the Leiths-delivered programme to the UK schools market, the programme is also available in other markets, direct from CTH.

Syllabus Overview:

CTH Level 3 Certificate in Professional Cookery (QAN: 601/8362/7)

Students must achieve:
  • All 5 mandatory units, providing a combined 25 credits, all at level 3
Credit Value (CV): 25
Guided Learning Hours (GLH) for Qualification: 210 Total Qualification Time (TQT) for Qualification: 250
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 Practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 Practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 Practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 Practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 Practical exam
Certificate Total (5 units) 25 210

Level 3 Extended Certificate in Professional Cookery (QAN: 603/1939/X)

Students must achieve:
  • All 7 mandatory units, providing a combined 30 credits, of which 29 credits are at level 3 and 1 credit is at level 2
Credit Value (CV): 75
Guided Learning Hours (GLH) for Qualification: 235 Total Qualification Time (TQT) for Qualification: 300
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
FSH Food Safety and Hygiene 2 1 11 Recipe log and practical exam
MP Menu Planning 3 4 14 Assignment or project
Extended Certificate Total (7 units) 30 235