A specialist derivative of the general Level 3 Diploma programme for those students wishing to focus on savoury dishes.


For the Diploma, students must achieve all 4 mandatory units, plus 2 units from the optional group.

Programme overview

This course is an specialist derivative of our standard Level 3 Diploma programme that is suitable for students who wish to focus on various up to date food preparation techniques and other essential industry knowledge such as the principles of food safety supervision.

The hospitality and catering industry is dynamic and rewarding, with a variety of jobs on offer. This focused course is for people aiming to develop the skills needed to work as a professional chef across a range of kitchen departments, from pastry to sauces, and learn about supervisory techniques needed to run a commercial kitchen.

Whilst the course incorporates the necessary theory required, it is designed to maximise the amount of practical training and hands-on practice in the kitchen.

On completion of this qualification, students may progress onto the Level 4 CTH Diploma in Culinary Arts or into employment.

Mandatory units:

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces, and soups
  • Techniques and skills in preparation, cooking and finishing poultry, meat, and game
  • Techniques and skills in preparation, cooking and finishing fish and shellfish
  • Food safety practices in the preparation, service, and storage of food

This Diploma carries (45 credits) and is assessed by a practical examination and assignments.

Optional units:

  • Kitchen organisation
  • High-volume food production
  • Food product development
  • Techniques and skills in producing fermented dough products
  • Nutrition and producing healthier dishes
  • Producing farinaceous goods
  • Vegetarian cookery
  • Ethnic cookery
  • International cookery

Find a CentreFind your nearest CTH Approved Teaching Centre where this programme is available

Syllabus Overview:

CTH Level 3 Diploma in Professional Cookery – Kitchen and Larder
QAN: tbc

Students must achieve:

  • All 4 mandatory units, providing a combined 25 credits
  • An additional 4 units from the optional group, providing a combined 40 credits
  • i.e. a total of 65 credits, all at level 3

Credit Value (CV): 65
Guided Learning Hours (GLH) for Qualification: 546 Total Qualification Time (TQT) for Qualification: 650
Mandatory Units
Unit Code Unit Title L CV GLH TQT URN Assessment Method
PCVSS Technique and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 50 M/508/0673 Practical exam
PCPMG Technique and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 50 T/508/0674 Practical exam
PCFFS Technique and skills in preparation, cooking and finishing fish and shellfish 3 5 42 50 A/508/0675 Practical exam
PCSS Food safety practices in the preparation, service and storage of food 3 10 84 100 L/508/0678 Assignment
Optional Group (choose 4 from 9)
PCKO Kitchen organisation 3 10 84 100 R/508/0679 Assignment
PCFP High volume food protection 3 10 84 100 J/508/0680 Assignment
PCPD Food product development 3 10 84 100 L/508/0681 Practical exam or Assignment
PCNH Nutrition and producing healthier dishes 3 10 84 100 D/508/0684 Practical exam
PCFG Producing farinaceous goods 3 10 84 100 Y/508/0683 Practical exam
PCVC Vegetarian cookery 3 10 84 100 H/508/0685 Practical exam
PCEC Ethnic cookery 3 10 84 100 K/508/0686 Practical exam
PCIC International cookery 3 10 84 100 T/508/0688 Practical exam
PCSPS Supervising the professional kitchen 3 10 84 100 T/615/5318 Assignment
Diploma Total
(4 mandatory plus 4 optional units)
65 546 650