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Level 3 Diploma in Kitchen & Larder

A specialist derivative of the general Level 3 Diploma programme for those students wishing to focus on savoury dishes.

Programme overview

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.

Sample Certificate

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For the Diploma, students must achieve all 4 mandatory units, plus 2 units from the optional group.

Mandatory units:

  • 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.

Optional units:

  • 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

Syllabus Overview:

CTH Level 3 Diploma in Professional Cookery - Kitchen and Larder

Students must achieve:
  • All 4 mandatory units, providing a combined 25 credits
  • An additional 4 units from the optional group, providing a combined 40 credits
  • i.e. a total of 65 credits, all at level 3
Credit Value (CV): 65
Guided Learning Hours (GLH) for Qualification: 546 Total Qualification Time (TQT) for Qualification: 650
Mandatory Units
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)
PCKO Kitchen organisation 3 10 84 100 R/508/0679 Assignment
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