VTCT Skills
Level 3
QN: 600/4803/7
Curriculum Active
VTCT Skills Level 3 Diploma in Advanced Professional Cookery
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Occupational Qualification. Total guided learning hours: 785 hours.
Qualification Level
Level 3
Awarding Body
VTCT Skills
Syllabus Units
12 Units
Guided Hours
785 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Advanced skills and techniques in producing fish and shellfish dishes
Verified
Key Learning Objectives:
- Be able to prepare fish and shellfish dishes and associated products
- Be able to produce fish, shellfish dishes and associated products
2
Advanced skills and techniques in producing meat dishes
Verified
Key Learning Objectives:
- Be able to prepare meat, cuts, joints and associated products
- Be able to produce meat dishes and associated products
3
Advanced skills and techniques in producing poultry and game dishes
Verified
Key Learning Objectives:
- Be able to prepare poultry and game, cuts, joints and associated products
- Be able to produce poultry, game dishes and associated products
4
Advanced skills and techniques in producing vegetable and vegetarian dishes
Verified
Key Learning Objectives:
- Be able to produce starter and main course dishes
5
Practical Gastronomy
Verified
Key Learning Objectives:
- Be able to explore the influences on eating and drinking cultures from the chefs perspective
- Be able to investigate the supply and use of commodities
6
Produce biscuits, cakes and sponges
Verified
Key Learning Objectives:
- Produce biscuits, cakes and sponges, Finish biscuits, cakes and sponges
7
Produce fermented dough and batter products
Verified
Key Learning Objectives:
- Produce fermented dough and batter products, Finish fermented dough and batter products
8
Produce hot, cold and frozen desserts
Verified
Key Learning Objectives:
- Produce hot, cold and frozen desserts, Finish hot, cold and frozen desserts
9
Produce paste products
Verified
Key Learning Objectives:
- Produce paste products, Finish paste products
10
Produce petits fours
Verified
Key Learning Objectives:
- Produce petits fours, Finish petits fours
11
Supervisory skills in the hospitality industry
Verified
Key Learning Objectives:
- Be able to apply and monitor good health and safety practices
- Be able to explain how to apply staff supervisory skills within a small team
12
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4803/7
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2012