Qualification Information
| VTCT Product Code: HC3D2 | GLH: 450 | Age Restriction: 16 |
| Qualification Number: 601/6997/7 | Units: 0 - 19 | Registration End Date: 31st Jul 2021 |
| 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:
| Name | Website address |
| The Institute of Hospitality | instituteofhospitality.org |
| Calcot Manor | calcotmanor.co.uk |
| Fox & Hounds, Cattistock | foxandhoundsinn.com |
| Hebasca | hebasca.co.uk |
| Penventon Park Hotel | penventon.co.uk |
| The Seafood Restaurant Padstow | rickstein.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.
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
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