|VTCT Product Code: AT30511||GLH: 473||Age Restriction: 16|
|Qualification Number: 600/9005/4||Units: 6 - 13|
|Level: 3||Minimum Credits: 56|
Who is this qualification for?
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.
Why is this qualification most suitable?
This qualification is one of two VTCT professional cookery qualifications at Level 3. At 473-525 guided learning hours (GLH), this qualification is smaller than the VTCT Level 3 Diploma in Advanced Professional Cookery. Whilst both qualifications qualify learners to work in a professional kitchen, the VTCT Level 3 Diploma in Professional Cookery Studies is achievable within a one year Study Programme and since it includes an optional unit group, learners can select those that will develop the knowledge and skills to meet the needs of local employers and businesses.
In contrast, the VTCT Level 3 Diploma in Advanced Professional Cookery because of its size (700 GLH) is more suitable for learners studying a two-year programme in cookery, there is no optional unit group to tailor the qualification to local need.
What does this qualification cover?
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 is made up of five mandatory units that will develop a rage of advanced skills and techniques so the learner will be able to produce vegetable, meat, poultry and game dishes and fish and shellfish dishes. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety. The qualification has a range of optional units that allows the learner to select further units to enhance their knowledge and skills including: practical gastronomy, principles of preparing, cooking and finishing fresh pasta dishes, produce fermented dough and batter products and produce petits fours. A full list of mandatory and optional units, along with more information on the qualification's structure, can be found in the record of assessment (RoA) book (specification).
What could this qualification lead to?
Career opportunities exist in a variety of contexts, including:
- Chef at a pub, cafe, restaurant or gastro pub
- Trainee/Sous Chef at fine dining restaurants
Whilst this qualification's primary purpose is to prepare learners for employment, learners may choose to further develop their knowledge and skills by undertaking a Technical Level qualification at Level 3, including:
- VTCT Level 3 NVQ Diploma in Hospitality Supervision and Leadership
Mandatory - from this group you'll need to cover a minimum of 5 components and earn a minimum of 55 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|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|
|UV31181||K/502/3775||The principles of food safety supervision for catering||3||3||25|
|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|
Optional - from this group you'll need to cover a minimum of 1 components and earn a minimum of 1 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UV21097||H/502/0132||Food safety in catering||2||1||9|
|UV31163||A/601/6565||Produce petits fours||3||6||56|
|UV31165||D/502/8276||Principles of preparing, cooking and finishing complex soups||3||2||9|
|UV31167||D/600/1816||Preparation, cooking and finishing of meat dishes||3||3||26|
|UV31170||F/502/8318||Principles of preparing, cooking and presenting complex cold products||3||2||10|
|UV31171||F/600/1808||Development of working relationships in hospitality||3||4||30|
|UV31172||F/600/1811||Preparation, cooking and finishing of hot sauces||3||3||26|
|UV31175||H/600/1817||Preparation, cooking and finishing of poultry dishes||3||3||26|
|UV31177||J/600/1812||Preparation, cooking and finishing of dressings and cold sauces||3||3||26|
|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|
|UV31185||K/600/1818||Preparation, cooking and finishing of vegetable dishes||3||3||26|
|UV31186||K/601/6562||Produce paste products||3||4||38|
|UV31189||L/600/1813||Preparation, cooking and finishing of fish dishes||3||3||26|
|UV31191||L/601/6568||Produce fermented dough and batter products||3||4||37|
|UV31197||R/601/6569||Produce biscuits, cakes and sponges||3||6||49|
|UV31199||T/502/8266||Principles of preparing, cooking and finishing fresh pasta dishes||3||2||8|
*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.
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