Qualification Information

VTCT Product Code: HC3D2 GLH: 450 Age Restriction: 16
Qualification Number: 601/6997/7 Units: 0 - 19 Registration End Date: 31st Jul 2024
Level: 3

Additional Information

Documentation for this qualification last amended 04 December 2019

Statement of purpose

Who is this qualification for?

The VTCT Level 3 Diploma in Advanced Professional Cookery is a technical level qualification aimed at 16-18 learners who are in a full-time Level 3 education programme and wish to pursue a career as a chef in a professional kitchen.

There are no formal entry requirements for this qualification but in order to optimise their chances of success, a learner will ideally hold a Level 2 qualification or equivalent in professional cookery.

What does this qualification cover?

This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a professional chef. Learners must achieve all mandatory units which include:

- Planning for preparing, cooking and finishing dishes
- Food safety for catering
- Advanced meat and offal
- Advanced poultry and game
- Advanced fish and shellfish
- Advanced vegetable and vegetarian dishes

Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop the knowledge, understanding and advanced skills and techniques to prepare, cook and finish dishes which include meat and offal, poultry and game, fish and shellfish and vegetables. In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers. Problem solving and research skills will also be developed.

In addition to completing mandatory units, learners are required to complete two optional units. A variety of optional units are available which include (this list is not exhaustive): produce petits fours, produce, hot cold and frozen desserts, practical gastronomy, produce biscuits cakes and sponges and fresh pasta dishes.

Why is this qualification the most suitable?

This qualification is one of two VTCT technical level qualifications in advanced professional cookery. In addition to this qualification is the Level 3 Extended Diploma in Advanced Professional Cookery, both qualify learners to become professional chefs.

At 450 to 510 guided learning hours (GLH) the Diploma is most suitable for learners who continue, as part of their programme of study to work towards achieving Level 2 English and maths, or those undertaking another qualification in parallel.

The Extended Diploma at 600 to 690 GLH is larger and most suited to learners who have achieved English and maths at Level 2 and wish to focus the majority of their programme on professional cookery, whereby they will develop a broader range of technical skills. The Extended Diploma also lends itself to a two-year, full time programme of study. Learners may wish to progress from the Diploma to the Extended Diploma.

Which subjects might complement this qualification?

As a service-sector qualification, vocational subjects which may complement this qualification include, customer service, business studies and management, food and beverage service and hospitality. Academic subjects that may complement this qualification include maths, English, design and technology, food technology and travel and tourism.

What could this qualification lead to?

As a professional chef, learners could progress directly into employment in a variety of contexts, which include:

- Hotels
- Restaurants
- Pubs and gastro pubs
- Visitor attractions
- HM prisons
- Hospitals and care homes
- Cruise liners

Who supports this qualification?

This qualification is regulated by the Office of Qualifications and Examinations Regulation (Ofqual).

This qualification has been submitted to the Department for Education for teaching to 16-19 year olds from September 2016, and will be first reported in the technical level category of the 2018 16-19 performance tables.

This qualification has been developed collaboratively with employers, professional associations and key stakeholders in the hospitality sector. Because of this, the knowledge, skills and competencies gained will provide the best possible opportunity for progression into employment.

This qualification is formally supported by the following organisations:

NameWebsite address
The Institute of Hospitalityinstituteofhospitality.org
Calcot Manorcalcotmanor.co.uk
Fox & Hounds, Cattistockfoxandhoundsinn.com
Penventon Park Hotelpenventon.co.uk
The Seafood Restaurant Padstowrickstein.com/eat-with-us/the-seafood-restaurant

Qualification Structure

Unit Code Unit Ref Unit Title Level Credits GLH
HC3D2.EX1 External Examination 1 HC3D2 3
HC3D2.EX2 External Examination 2 HC3D2 3
HC3D2.SYN Graded Synoptic Assessment HC3D2 3

Unit Code Unit Ref Unit Title Level Credits GLH
UHC11M T/507/5488 Food safety for catering 3 30
UHC12M A/507/5492 Advanced meat and offal 3 90
UHC13M Y/507/5497 Advanced poultry and game 3 90
UHC14M L/507/5500 Advanced fish and shellfish 3 90
UHC15M H/507/5504 Advanced vegetable and vegetarian dishes 3 80
UHC93M R/507/5580 Planning for preparing, cooking and finishing dishes 3 10

Unit Code Unit Ref Unit Title Level Credits GLH
UHC17X F/507/5512 Produce petits fours 3 60
UHC21X H/507/5518 Development of working relationships in hospitality 3 30
UHC22X D/507/5520 Hot sauces, cold sauces and dressings 3 60
UHC25X A/507/5525 Supervise a safe working environment in the hospitality industry 3 30
UHC26X R/507/5529 Produce hot, cold and frozen desserts 3 60
UHC28X D/507/5534 Produce paste products 3 30
UHC30X T/507/5538 Practical gastronomy 3 30
UHC31X L/507/5545 Produce fermented dough and batter products 3 30
UHC32X D/507/5548 Produce biscuits, cakes and sponges 3 30
UHC33X Y/507/5550 Fresh pasta dishes 3 30

*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
Truro - Penwith College 01736 335000 Visit website Cornwall
Truro College 01872 267000 Visit website Cornwall
1st Leap Training 01752 341079 Visit website Devon - Plymouth
Marine Academy Plymouth 01752 213939 Visit website Devon - Plymouth
Bolton College 01204 482000 Visit website Greater Manchester - Bolton
Basingstoke College of Technology 01256 354141 Visit website Hampshire
University of West London 020 8579 5000 Visit website London - Ealing
Broadgreen International School 0151 228 6800 Visit website Merseyside - Liverpool
Weston College 01934 411411 Visit website Somerset - North Somerset
Guildford College of Further and Higher Education 01483 448500 Visit website Surrey
Bradford College 01274 088 088 Visit website West Yorkshire - Bradford
Wakefield College 01924 789789 Visit website West Yorkshire - Wakefield
Swindon College 01793 491591 Visit website Wiltshire
Arrow Vale RSA Academy 01527 526800 Visit website Worcestershire
Coleg Cambria - Deeside Campus 0300 303 0007 Visit website Flintshire