|VTCT Product Code: AT30377||GLH: 785||Age Restriction: 16|
|Qualification Number: 600/4803/7||Units: 12||Registration End Date: 31st Jul 2020|
|Level: 3||Minimum Credits: 100|
The VTCT Level 3 Diploma in Advanced Professional Cookery is a technical level qualification that will prepare learners for a career as a chef in a professional kitchen. This qualification is based on national standards and is formally supported by a range of hospitality businesses and the Institute of Hospitality - a professional body recognised in over 100 countries with a responsibility for promoting quality standards and education across the breadth of hospitality sectors.
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.
This qualification has 12 mandatory units that will develop a range of advanced skills and techniques to produce meat, poultry and game, fish and shellfish dishes and hot, cold and frozen desserts, fermented dough and batter products and paste products. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety. A full list of mandatory units and qualification structure can be found on page 4 of the Record of Assessment book (RoA) book.
Learners who complete this qualification will be able to seek employment as a professional chef in a variety of contexts, including:
- Pubs and Gastro pubs
- HM Prisons
- Hospitals/care homes
- Visitor attractions
- Cruise liners
Mandatory - from this group you'll need to cover a minimum of 12 components and earn a minimum of 100 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UV31163||A/601/6565||Produce petits fours||3||6||56|
|UV31168||D/600/9155||Advanced skills and techniques in producing meat dishes||3||17||140|
|UV31176||H/600/9156||Advanced skills and techniques in producing poultry and game dishes||3||14||110|
|UV31178||J/600/9151||Supervisory skills in the hospitality industry||3||8||30|
|UV31179||J/601/6567||Produce hot, cold and frozen desserts||3||6||50|
|UV31181||K/502/3775||The principles of food safety supervision for catering||3||3||25|
|UV31186||K/601/6562||Produce paste products||3||4||38|
|UV31191||L/601/6568||Produce fermented dough and batter products||3||4||37|
|UV31193||M/600/9158||Advanced skills and techniques in producing fish and shellfish dishes||3||12||100|
|UV31196||R/600/9153||Advanced skills and techniques in producing vegetable and vegetarian dishes||3||9||90|
|UV31197||R/601/6569||Produce biscuits, cakes and sponges||3||6||49|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.