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:

3 10 84 100 L/508/0678 Assignment 3 10 84 100 Practical

CTH Level 3 Diploma in Professional Cookery (QAN: 601/8363/9)

For the Diploma, students must achieve:
  • All 5 mandatory units, providing a combined 25 credits
  • 5 units from the optional group, providing a combined 50 credits
i.e. a total of 75 credits, all at level 3
Credit Value (CV): 75
Guided Learning Hours (GLH) for Qualification: 630 Total Qualification Time (TQT) for Qualification: 750
Mandatory Units
Unit Code Unit Title L CV GLH URN Assessment Method
PCVSS Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 M/508/0673 Practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 T/508/0674 Practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 A/508/0675 Practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 F/508/0676 Practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 J/508/0677 Practical exam
Optional Group (choose 5 from 10)
PCSS Food safety practices in the preparation, service and storage of food 35 42 L/508/0678 Assignment
PCKO Kitchen organisation 3 5 42 R/508/0679 Assignment
PCFP High volume food production 3 5 42 J/508/0680 Assignment
PCPD Food product development 3 5 42 L/508/0681 Practical or Assignment
PCNH Nutrition and producing healthier dishes 3 5 42 D/508/0684 Practical exam
PCFG Producing farinaceous goods 3 5 42 Y/508/0683 Practical exam
PCVC Vegetarian cookery 3 5 42 H/508/0685 Practical exam
PCEC Ethnic cookery 3 5 42 K/508/0686 Practical exam
PCIC International cookery3 5 42 T/508/0686 Practical exam
PCSPS Supervising the professional kitchen 3 5 42 T/615/5318 Assignment
Diploma Total (5 mandatory plus 5 optional units) 50 420