Level 3 Diploma in Kitchen & Larder
A specialist intermediate level course, that develops learners food preparation, cooking and finishing techniques specifically for fish, meat, poultry and other savoury dishes.
This course is a specialist derivative of our standard Level 3 Diploma programme designed for students who seek to concentrate their learning onto the preparation of savoury dishes.
The syllabus is therefore structured around meat, fish, vegetables and related savoury items. In doing so it completely excludes the desert and pastry preparation elements of the standard Level 3 Diploma thereby allowing the student a greater depth of coverage of savoury cookery skills than otherwise.
As with all CTH Level 3 programmes the syllabus also includes current food preparation techniques and other essential industry knowledge, such as the principles of food safety supervision. Students also learn about the essential supervisory techniques needed to run a commercial kitchen.
The hospitality and catering industry is dynamic and rewarding, with a variety of jobs on offer. This focused course is for people aiming to develop the skills needed to work as a professional chef within the Kitchen & Larder departments (rather than in other specialist sections such as Bakery).
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.
For the Diploma, students must achieve all 4 mandatory units, plus 2 units from the optional group.
- Techniques and skills in preparation, cooking and finishing vegetables, sauces, and soups
- Techniques and skills in preparation, cooking and finishing poultry, meat, and game
- Techniques and skills in preparation, cooking and finishing fish and shellfish
- Food safety practices in the preparation, service, and storage of food
This Diploma carries (45 credits) and is assessed by a practical examination and assignments.
- Kitchen organisation
- High-volume food production
- Food product development
- Techniques and skills in producing fermented dough products
- Nutrition and producing healthier dishes
- Producing farinaceous goods
- Vegetarian cookery
- Ethnic cookery
- International cookery
Please note: This qualification is not currently regulated by Ofqual. However, this is subject to change, so please enquire for further details
CTH Level 3 Diploma in Professional Cookery - Kitchen and Larder
Students must achieve:
|Credit Value (CV): 65|
|Guided Learning Hours (GLH) for Qualification: 546||Total Qualification Time (TQT) for Qualification: 650|
|Unit Code||Unit Title||L||CV||GLH||TQT||URN||Assessment Method|
|PCVSS||Technique and skills in preparation, cooking and finishing vegetables, sauces and soups||3||5||42||50||M/508/0673||Practical exam|
|PCPMG||Technique and skills in preparation, cooking and finishing poultry, meat and game||3||5||42||50||T/508/0674||Practical exam|
|PCFFS||Technique and skills in preparation, cooking and finishing fish and shellfish||3||5||42||50||A/508/0675||Practical exam|
|PCSS||Food safety practices in the preparation, service and storage of food||3||10||84||100||L/508/0678||Assignment||Optional Group (choose 4 from 9)|
|PCFP||High volume food protection||3||10||84||100||J/508/0680||Assignment|
|PCPD||Food product development||3||10||84||100||L/508/0681||Practical exam or Assignment|
|PCNH||Nutrition and producing healthier dishes||3||10||84||100||D/508/0684||Practical exam|
|PCFG||Producing farinaceous goods||3||10||84||100||Y/508/0683||Practical exam|
|PCVC||Vegetarian cookery||3||10||84||100||H/508/0685||Practical exam|
|PCEC||Ethnic cookery||3||10||84||100||K/508/0686||Practical exam|
|PCIC||International cookery||3||10||84||100||T/508/0688||Practical exam|
|PCSPS||Supervising the professional kitchen||3||10||84||100||T/615/5318||Assignment|
|Diploma Total (4 mandatory plus 4 optional units)||65||546||650|