VTCT Level 3 NVQ Diploma in Professional Cookery

Qualification Information

VTCT Product Code: AT30380 GLH: 360 Age Restriction: 16
Qualification Number: 600/4537/1 Units: 12 - 18 Registration End Date: 30th Jun 2020
Level: 3 Minimum Credits: 56

Additional Information

The VTCT Level 3 NVQ Diploma in Professional Cookery is a job ready qualification based on National Occupational Standards (NOS).

This qualification will develop your knowledge, understanding and skills to work in a professional cooking environment. Specifically you will learn how to maintain the health, hygiene, safety and security of the working environment and develop productive working relationships with colleagues. You will also learn how to maintain food safety when storing, preparing and cooking food.

The optional units that make up this qualification will allow you to tailor your learning to your employer’s needs and your personal interests and preferences. Units range from preparing, cooking and finishing and variety of complex dishes to contributing to the control of resources and the development of recipes and menus.



Qualification Structure

Mandatory - from this group you'll need to cover a minimum of 3 components and earn a minimum of 17 credits.

Unit Code Unit Ref Unit Title Level Credits GLH
UT20869 D/601/6980 Maintain food safety when storing, preparing and cooking food 2 4 32
UT20950 M/501/0428 Develop productive working relationships with colleagues 2 9 27
UT31012 Y/502/9569 Maintain the health, hygiene, safety and security of the working environment 3 4 27



Optional - from this group you'll need to cover a minimum of 9 components and earn a minimum of 39 credits.

Unit Code Unit Ref Unit Title Level Credits GLH
UT20851 A/601/4962 Produce healthier dishes 2 3 28
UT20934 T/601/7214 Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector 2 2 16
UT30956 A/601/5495 Prepare poultry for complex dishes 3 3 23
UT30957 A/601/5562 Cook and finish complex game dishes 3 4 36
UT30958 A/601/5657 Prepare, cook and finish complex hot sauces 3 4 25
UT30959 D/502/4163 Ensure food safety practices are followed in the preparation and serving of food and drink 3 5 35
UT30961 D/601/5666 Prepare, cook and finish complex bread and dough products 3 4 27
UT30962 D/601/5702 Produce sauces, fillings and coatings for complex desserts 3 4 33
UT30966 F/601/5479 Prepare fish for complex dishes 3 3 21
UT30967 F/601/5661 Prepare, cook and finish complex soups 3 4 29
UT30968 H/502/4097 Contribute to the control of resources 3 4 30
UT30971 H/601/5488 Prepare meat for complex dishes 3 4 28
UT30972 H/601/5507 Cook and finish complex fish dishes 3 4 38
UT30973 H/601/5670 Prepare, cook and finish complex cakes, sponges, biscuits and scones 3 5 35
UT30976 J/601/5676 Prepare, process and finish marzipan, pastillage and sugar products 3 5 42
UT30981 K/601/5556 Cook and finish complex shellfish dishes 3 4 31
UT30982 K/601/5704 Prepare, cook and finish dressings and cold sauces 3 3 20
UT30984 L/601/5677 Prepare, cook and present complex cold products 3 5 38
UT30985 L/601/5694 Prepare, cook and finish complex hot desserts 3 3 26
UT30991 M/601/5557 Cook and finish complex meat dishes 3 4 31
UT30992 M/601/5560 Cook and finish complex poultry dishes 3 4 31
UT30993 M/601/5591 Cook and finish complex vegetable dishes 3 4 30
UT30994 M/601/5672 Prepare, cook and finish complex pastry products 3 3 29
UT31000 R/601/5485 Prepare shellfish for complex dishes 3 4 28
UT31001 R/601/5499 Prepare game for complex dishes 3 4 28
UT31002 R/601/5664 Prepare, cook and finish fresh pasta dishes 3 4 29
UT31003 R/601/5700 Prepare, cook and finish complex cold desserts 3 3 30
UT31008 T/601/5673 Prepare, process and finish complex chocolate products 3 5 42
UT31013 Y/601/5682 Prepare, finish and present canapés and cocktail products 3 4 32
UT41028 K/502/4117 Contribute to the development of recipes and menus 4 4 22



*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.

Documents


*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.

Centres approved to run this qualification

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.

Centre Name Telephone Website Location
Milton Keynes College 01908 637238 Visit website Buckinghamshire - Milton Keynes
Truro - Penwith College 01736 335000 Visit website Cornwall
Basingstoke College of Technology 01256 354141 Visit website Hampshire
The Isle of Wight College 01983 526631 Visit website Isle of Wight
Umbrella Training and Employment Solutions Ltd 07816 390512 Visit website Kent - Medway
West Lancashire College 01695 52300 Visit website Lancashire
University of West London 020 8579 5000 Visit website London - Ealing
Weston College 01934 411411 Visit website Somerset - North Somerset
Guildford College of Further and Higher Education 01483 448500 Visit website Surrey
Tomlinscote School and Sixth Form College 01276 709050 Visit website Surrey
Sarum Academy 01722 323431 Visit website Wiltshire
Swindon College 01793 491591 Visit website Wiltshire
Guernsey College of Further Education 01481 737500 Visit website Guernsey
SG Akademi (M) Sdn Bhd member of SG Education Group Ltd +603-40411266 Visit website Malaysia
SG Akademi (Sarawak) Sdn Bhd member of SG Education Group Ltd +603-40411266 Visit website Malaysia
Coleg Cambria - Deeside Campus 0300 303 0007 Visit website Flintshire

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