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.
This qualification is a more substantial professional cookery qualification, in both Credit Value (180 credits) and completion time (500 Guided Learning Hours). The size is the Level 3 Diploma in Professional Cookery is due to the additional units that students must register for.
As well as five mandatory units, learners must apply for an additional five units that they can select out of an option of seven. The benefit of this is learners can begin to specialise in topics that they enjoy or want to develop and build up their expertise.
Students can choose a particular cuisine, such as plant-based dishes; international dishes; and fermented dough products, to name a few. Alternatively, they can look to grow their managerial skills by registering for units that pertain to operations within the kitchen.
The beauty of this qualification is the vast array of options available to those who apply and because of the size of the qualification, learners will have more than enough time to get to grips with whichever area of interest they choose to hone in on.
CTH Level 3 Diploma in Professional Cookery (QAN: 603/6447/6)
Students must achieve a total of 50 credits, all at level 3.
|Credit Value (CV): 50|
|Guided Learning Hours (GLH) for Qualification: 420||Total Qualification Time (TQT) for Qualification: 500|
|Unit Code||Unit Title||L||CV||GLH||Assessment Method|
|PCVSS||Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups||3||5||42||Recipe log and practical exam|
|PCPMG||Techniques and skills in preparation, cooking and finishing poultry, meat and game||3||5||42||Recipe log and practical exam|
|PCFFS||Techniques and skills in preparation, cooking and finishing fish and shellfish||3||5||42||Recipe log and practical exam|
|PCCHD||Techniques and skills in producing frozen, cold and hot desserts||3||5||42||Recipe log and practical exam|
|PCBBP||Techniques and skills in baking and baked products||3||5||42||Recipe log and practical exam|
|Optional Group (choose 5 from 10)|
|PCSS||Food safety practices in the preparation, service and storage of food||3||5||42||Assignment|
|PCPD||Food product development||3||5||42||Recipe log, practical exam and assignment|
|PCDP||Techniques and skills in producing fermented dough products||3||5||42||Recipe log and practical exam|
|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|
|Diploma Total (5 mandatory plus 5 optional units)||50||420|