CTH Level 3 Diploma in Professional Cookery
This advanced-level qualification covers a range of key culinary techniques and specialist areas, developing industry-relevant skills and knowledge to a high standard.
Qualification overview
The Level 3 Diploma in Professional Cookery is designed to develop advanced practical and professional skills for learners looking to progress or work towards a supervisory role in hospitality and catering. The programme focuses on refining cooking techniques and enhancing learners’ ability to plan, organise and integrate multiple skills to produce a wide range of high-quality dishes.
Learners develop confidence in producing complex dishes across a variety of culinary contexts while strengthening their ability to evaluate their own performance and maintain professional standards. The programme also supports the development of essential workplace skills, including effective time management, kitchen organisation, food safety, sustainability and personal presentation. On completion, learners will be equipped to operate confidently and responsibly within a professional kitchen and to progress within the culinary sector.
Training takes place at one of our Approved CTH Teaching Centres worldwide. Delivery schedules and modes of study (such as full-time or part-time) vary by centre; learners should contact their chosen CTH Teaching Centre for further details. Each centre is equipped with kitchen labs and professional equipment to simulate a real working kitchen.
Who is this qualification for
This qualification is designed for individuals aiming to master complex cooking techniques and move into senior kitchen roles. It is suitable for learners who meet the following requirements:
- Minimum age of 17 at enrolment.
- Sufficient level of English needed complete written assessments (including Harvard Referencing), produce recipe logs, costings and time plans.
- Hold a recognised UK Level 2 (or equivalent) Culinary Certificate or Diploma. Alternatively, applicants without a Level 2 qualification may be able to enrol onto this qualification if they have significant culinary experience as a commis chef or chef de partie in a professional kitchen.
UK government funded version
Please note that a government-funded version of this qualification, featuring a slightly different syllabus, is also available. Please enquire for further details.
Qualification structure
CTH Level 3 Diploma in Professional Cookery |
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| Learners must achieve a total of 45 credits, all at level 3. This includes all 5 mandatory units (25 credits) and 5 optional units (20 credits). | |||||
| Credit Value (CV): 45 | Qualification Number: 610/6999/1 UK government funded version - 603/6447/6 |
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| Guided Learning Hours (GLH): 350 | Total Qualification Time (TQT): 450 | ||||
| Mandatory Units | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 3PCVSS | Techniques and Skills in Producing Complex Vegetables, Sauces and Soups Dishes | 3 | 5 | 40 |
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| 3PCPMG | Techniques and Skills in Producing Complex Poultry, Meat and Game Dishes | 3 | 5 | 40 | |
| 3PCFFS | Techniques and Skills in Producing Complex Fish and Shellfish Dishes | 3 | 5 | 40 | |
| 3PCCHD | Techniques and Skills in Producing Complex Frozen, Cold and Hot Desserts | 3 | 5 | 40 | |
| 3PCBBP | Techniques and Skills in Producing Complex Baked Products | 3 | 5 | 40 | |
| Optional units (to choose 5 units) | |||||
| 3PCDP | Producing Complex Dough Products | 3 | 4 | 30 | Recipe log and practical examination |
| 3PCFG | Producing Complex Farinaceous Dishes | 3 | 4 | 30 | Recipe log and practical examination |
| 3PCEC | Producing Complex Ethnic Dishes | 3 | 4 | 30 | Recipe log and practical examination |
| 3PCIC | Producing Complex International Dishes | 3 | 4 | 30 | Recipe log and practical examination |
| 3PCSS | Food Safety Practices in the Preparation, Service and Storage of Food | 3 | 4 | 30 | Written examination |
| 3PCKO | Kitchen Organisation | 3 | 4 | 30 | Written examination |
| 3SWM | Sustainability and Waste Management in the Professional Kitchen | 3 | 4 | 30 | Written examination |
| 3PCSPS | Supervising the Professional Kitchen | 3 | 4 | 30 | Written examination |
| 3PCNH | Nutrition and Healthier Dishes | 3 | 4 | 30 | Assignment |
| 3PVCV | Vegetarian and Plant-Based Cookery | 3 | 4 | 30 | Assignment |
| Diploma Total (5 mandatory plus 5 optional units) | 45 | 350 | |||
Progression from this qualification
CTH progression
Learners who successfully complete the CTH Level 3 Diploma in Professional Cookery are eligible to apply for the CTH Level 4 Diploma in Professional Culinary Arts.
The Level 4 Diploma is an advanced qualification delivered at a select group of CTH culinary centres. Discover more here.
University progression
University College Birmingham (UCB) is a CTH university partner offering progression pathways for CTH graduates.
Holders of the CTH Level 3 Diploma in Professional Cookery may apply to join Year 1 of the following programmes:
Careers
The broad range of technical skills and industry knowledge developed through this programme can lead to a sucessful career within the hospitality sector. Graduates may progress into a variety of roles in professional kitchens or across the wider hospitality industry, including:
- Demi Chef de Partie - Supporting the management a specific section of the kitchen (such as sauce, fish, or grill) and supervising junior chefs
- Kitchen Manager / Catering Manager - Overseeing food operations in hotels, schools, restaurants or corporate catering environments.
- Chef Lecturer / Tutor - With additional teaching qualifications or industry experience, progressing into further education or culinary academies to train future culinary professionals.
- Entrepreneurship - Applying culinary and business skills to establish a restaurant or catering enterprise.