Level 3 Diploma in Professional Cookery

Level 3 Diploma in Professional Cookery

Short-Term-Training

This comprehensive qualification encompasses fundamental patisserie and confectionery skills, aiming to equip individuals for a successful career as pastry chefs while enhancing their overall culinary proficiency.

Ideal for aspiring professional pastry chefs or those already employed seeking career advancement, the qualification also caters to individuals who find enjoyment in this culinary realm as a hobby.

The demand for skilled Pastry Chefs in the catering industry is constant, whether in prestigious restaurants crafting breads, pastries, and desserts, or creating the intricate delights of classic patisserie.

Distinct from the role of a chef de cuisine, pastry and baking demand a unique skill set characterized by attention to detail, precision, patience, and organizational abilities—the hallmarks of a successful Pastry Chef. This course is meticulously crafted to prepare students for industry needs, imparting fundamental skills and techniques essential for mastering this captivating craft.

While incorporating essential theory, the course emphasizes practical training and hands-on experience in the kitchen to the fullest extent.

Upon successful completion of this qualification, students can progress to the Level 4 CTH Diploma in Culinary Arts or enter the workforce.

Eligibility

All Level 3 applicants must be at least 17 years old and have already completed a recognised Level 2 culinary qualification.

Curricular Structure

Mandatory Units
Unit Code Unit Title L CV GLH Assessment Method
PCVSS Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups 3 5 42 Recipe log and practical exam
PCPMG Techniques and skills in preparation, cooking and finishing poultry, meat and game 3 5 42 Recipe log and practical exam
PCFFS Techniques and skills in preparation, cooking and finishing fish and shellfish 3 5 42 Recipe log and practical exam
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 Recipe log and practical exam
PCBBP Techniques and skills in baking and baked products 3 5 42 Recipe log and practical exam
Optional Group (choose 5 from 10)
PCSS Food safety practices in the preparation, service and storage of food 3 5 42 Assignment
PCKO Kitchen organisation 3 5 42 Assignment
PCPD Food product development 3 5 42 Recipe log, practical exam and assignment
PCDP Techniques and skills in producing fermented dough products 3 5 42 Recipe log and practical exam
PCNH Nutrition and producing healthier dishes 3 5 42 Recipe log, practical exam and assignment
PCFG Techniques and skills in producing farinaceous dishes 3 5 42 Recipe log and practical exam
PCVC2 Vegetarian and plant-based cookery 3 5 42 Recipe log, practical exam and assignment
PCEC Techniques and skills in producing ethnic dishes 3 5 42 Recipe log and practical exam
PCIC Techniques and skills in producing international dishes 3 5 42 Recipe log and practical exam
PCSPS Supervising the professional kitchen 3 5 42 Assignment
Diploma Total (5 mandatory plus 5 optional units) 50 420