DIPLOMA LEVEL 3  IN PROFESSIONAL COOKERY STUDIES

Qualification Overview 

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The VTCT Level 3 Diploma in Professional Cookery Studies is a vocationally related qualification that will prepare learners for a career as a chef in a variety of settings. The qualification is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment in the industry. This qualification is suitable for 16 to 19 year-old learners and builds on existing knowledge and skills of professional cookery to prepare learners for a career as a chef.

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This qualification has been specifically designed for the 16-19 age group to develop the knowledge and skills to prepare learners for employment in the food and beverage service industry. Learners will work in, and have their food and beverage service knowledge and skills assessed in a 'real' or realistic working environment.
 

This qualification will develop your advanced skills and techniques in producing vegetable, meat, poultry and game as well as fish and shellfish dishes. You will learn about the principles of food safety supervision for catering.

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Entry Requirements

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There are no formal prerequisite qualifications that you must have prior to undertaking this qualification. Your centre will have ensured that you have the required knowledge, understanding and skills to enrol and successfully achieve this qualification.

Hospitality Tutor

Robert Haynes

Hospitality Teaching Assistant
Lisa Gannon

Units Covered in This Qualification

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• The principles of food safety supervision for catering

• Advanced skills and techniques in producing fish and shellfish dishes

• Advanced skills and techniques in producing vegetable and vegetarian dishes

• Advanced skills and techniques in producing meat dishes

• Advanced skills and techniques in producing poultry and game dishes

• Preparation, cooking and finishing of hot sauces

Progression

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Achievement of this qualifications confirms the learner has gained the knowledge and skills required to: ​

• Progress into further learning at a higher level

• NVQ Level 2 and 3

• Alternatively, you may wish to seek employment as:

• Chef at a pub, café or restaurant

• Sous Chef or Senior Chef/Cook (fine dining, restaurants, hotels and gastro pubs)