CTH Level 3 Diploma in Professional Cookery
A more substantial intermediate level course, that further develops learners food preparation, cooking and finishing techniques and allows them to hone in on particular areas of interest.
Programme overview
This qualification provides learners with the essential skills, knowledge and understanding required to work successfully in a professional kitchen environment. It has been developed to prepare students for the realities of industry by combining practical cookery skills with the theoretical knowledge needed to work safely, efficiently and creatively as a professional chef.
The course focuses on developing a wide range of cookery techniques used in modern kitchens, covering the preparation, cooking and finishing of meat, poultry, fish, shellfish, vegetables, farinaceous products, bakery items and desserts. Learners will also develop the ability to combine and integrate these skills to produce a variety of high-quality dishes to professional standards.
Precision, time management, hygiene and organisation are key attributes developed throughout the programme. Students are expected to demonstrate control, speed and consistency while completing practical tasks, as well as the correct use, maintenance and storage of kitchen equipment, including specialised tools.
In addition to practical training, the qualification covers essential areas of kitchen management, including food safety and HACCP, menu planning and costing, and product design and evaluation. Learners will also explore how to produce healthier dishes and gain an understanding of different dietary requirements, including plant-based and vegetarian diets.
The CTH Level 3 Diploma in Professional Cookery is ideal for those wishing to begin or advance their career as a professional chef, as well as those already working in the catering industry who wish to build on existing experience. It is also suitable for individuals who are passionate about developing their cookery skills to a professional level.
This qualification provides a solid foundation for progression to the CTH Level 4 Diploma in Culinary Arts or into employment in a range of culinary settings, including hotels, restaurants and catering operations.
Entry requirements
All Level 3 applicants must be at least 17 years old and have already completed a recognised Level 2 culinary qualification.
Qualification structure
CTH Level 3 Diploma in Professional Cookery |
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| Students must achieve a total of 50 credits, all at level 3, comprising all 5 mandatory units, providing a combined 25 credits and 5 units from the optional group, providing a combined 25 credits | |||||||
| Credit Value (CV): 50 | Ofqual Qualification Number: 603/6447/6 | ||||||
| Guided Learning Hours (GLH): 420 | Total Qualification Time (TQT): 500 | ||||||
| UK Funding Eligibility: 14-16, 16-19, AdvLL, FCFJ, MCA/GLA | |||||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method | ||
| Mandatory Units | |||||||
| PCVSS | Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups | 3 | 5 | 42 |
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| PCPMG | Techniques and skills in preparation, cooking and finishing poultry, meat and game | 3 | 5 | 42 | |||
| PCFFS | Techniques and skills in preparation, cooking and finishing fish and shellfish | 3 | 5 | 42 | |||
| PCCHD | Techniques and skills in producing frozen, cold and hot desserts | 3 | 5 | 42 | |||
| PCBBP | Techniques and skills in baking and baked products | 3 | 5 | 42 | |||
| Optional Group (choose 5 from 10) | |||||||
| PCSS | Food safety practices in the preparation, service and storage of food | 3 | 5 | 42 | Assignment | ||
| PCKO | Kitchen organisation | 3 | 5 | 42 | Assignment | ||
| PCPD | Food product development | 3 | 5 | 42 | Recipe log, practical exam and assignment | ||
| PCNH | Nutrition and producing healthier dishes | 3 | 5 | 42 | Recipe log, practical exam and assignment | ||
| PCFG | Techniques and skills in producing farinaceous dishes | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCVC2 | Vegetarian and plant-based cookery | 3 | 5 | 42 | Recipe log, practical exam and assignment | ||
| PCEC | Techniques and skills in producing ethnic dishes | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCIC | Techniques and skills in producing international dishes | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCSPS | Supervising the professional kitchen | 3 | 5 | 42 | Assignment | ||
| PCDP | Techniques and skills in producing fermented dough products | 3 | 5 | 42 | Recipe log and practical exam | ||
| Diploma Total (5 mandatory plus 5 optional units) | 50 | 420 | |||||