Level 3 Diploma in Professional Cookery

Professional training in the essentials of commercial cookery, carefully structured to prepare students for a first career role in various kitchen environments.

Programme overview

This course consists of a more substantial professional cookery qualification, available at Diploma (180 credit) level.

Diploma level core units

Students undertaking the Level 3 Diploma in Professional Cookery must study the mandatory units from the Level 3 Certificate plus a choice of five additional options that allow them to focus on particular areas of interest. They can select from:

  • Food safety practices in the preparation, service & storage of food
  • Kitchen organisation
  • High volume food production
  • Food product development
  • Nutrition & producing healthier dishes
  • Techniques & skills in producing fermented dough products
  • Producing farinaceous goods
  • Vegetarian cookery
  • Ethnic cookery
  • International cookery

All teaching on this programme should be tutor guided and within a practical kitchen environment. Units are assessed via either practical examination or by written assignment.

Assessment Methods

All units of the Level 3 Diploma in Professional Cookery are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.

The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.

Sample Certificate


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 TQT URN Assessment Method
PCVSS Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 50 M/508/0673 Practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 50 T/508/0674 Practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 50 A/508/0675 Practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 50 F/508/0676 Practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 50 J/508/0677 Practical exam
Certificate Total (5 units) 25 210 250