Qualification Information

VTCT Product Code: AT30511 GLH: 473 Age Restriction: 16
Qualification Number: 600/9005/4 Units: 6 - 13 Registration End Date: 31st Jul 2020
Level: 3 Minimum Credits: 56

Additional Information

Who is this qualification for?



The VTCT Level 3 Diploma in Professional Cookery Studies is a technical level 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



Qualification Structure

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
UV31190 L/600/9152 Practical gastronomy 3 11 60
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.

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
1st Leap Training 01752 341079 Visit website England
Milton Keynes College 01908 637238 Visit website Buckinghamshire - Milton Keynes
Truro - Penwith College 01736 335000 Visit website Cornwall
Truro College 01872 267000 Visit website Cornwall
South Essex College of Further and Higher Education - Southend Campus 0845 521 2345 Visit website Essex - Southend-on-Sea
South Essex College of Further and Higher Education - Thurrock Campus 0845 521 2345 Visit website Essex - Thurrock
Bolton College 01204 482000 Visit website Greater Manchester - Bolton
The Manchester College - Openshaw Campus 01785 774100 Visit website Greater Manchester - Manchester
The Manchester College - Wythenshawe 0161 909 6655 Visit website Greater Manchester - Manchester
Eastleigh College 023 8091 1028 Visit website Hampshire
The Folkestone Academy 01303 842400 Visit website Kent
The Skills for Life Trust 01634 861596 Visit website Kent - Medway
West Lancashire College 01695 52300 Visit website Lancashire
Excellence-Solutions Limited T/A The Trade Academy 0845 467 7754 Visit website London - Waltham Forest
Nottingham University Samworth Academy 0115 929 1492 Visit website Nottinghamshire - Nottingham
Guildford College of Further and Higher Education 01483 448500 Visit website Surrey
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
VTCA Vocational Training Centre - Malaka +60 12 389 7740 Visit website Malaysia
VTCA Vocational Training Centre Sdn. Bhd +60 12 389 7740 Visit website Malaysia
CitySmart Hospitality Management +8424 3728 6161 Visit website Vietnam
Coleg Cambria - Deeside Campus 0300 303 0007 Visit website Flintshire

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