VTCT Skills
Level 3
QN: 600/9005/4
Curriculum Active
VTCT Skills Level 3 Diploma in Professional Cookery Studies
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 1007 hours.
Qualification Level
Level 3
Awarding Body
VTCT Skills
Syllabus Units
23 Units
Guided Hours
1007 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
Development of Working Relationships in Hospitality
Verified
Key Learning Objectives:
- Understand the key elements that encourage good working relationships
- Understand the principles of maintaining good working relationships with colleagues
- Know how to work well with a manager
- Know how to maintain good customer relations
6
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
7
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
8
Preparation, Cooking and Finishing of Dressings and Cold Sauces
Verified
Key Learning Objectives:
- Know how to prepare dressings and cold sauces for basic dishes, 2
- Know how to cook dressings and cold sauces, 3
- Know how to finish dressings and cold sauces
9
Preparation, Cooking and Finishing of Fish Dishes
Verified
Key Learning Objectives:
- Understand how to prepare fish for complex dishes, 2
- Understand how to cook fish for complex dishes, 3
- Understand how to finish complex fish dishes
10
Preparation, Cooking and Finishing of Hot Sauces
Verified
Key Learning Objectives:
- Know how to prepare hot sauces, 2
- Know how to cook hot sauces, 3
- Understand how to finish hot sauces
11
Preparation, Cooking and Finishing of Meat Dishes
Verified
Key Learning Objectives:
- Understand how to prepare meat for complex dishes, 2
- Understand how to cook meat for complex dishes, 3
- Understand how to finish complex meat dishes
12
Preparation, Cooking and Finishing of Poultry Dishes
Verified
Key Learning Objectives:
- Understand how to prepare poultry for complex dishes, 2
- Understand how to cook poultry for complex dishes, 3
- Understand how to finish complex poultry dishes
13
Preparation, Cooking and Finishing of Vegetable Dishes
Verified
Key Learning Objectives:
- Understand how to cook complex vegetable dishes
- Know how to finish complex vegetable dishes
14
Principles of preparing, cooking and finishing complex soups
Verified
Key Learning Objectives:
- Know how to prepare complex soups
- Know how to cook complex soups
- Know how to finish complex soups
15
Principles of preparing, cooking and finishing fresh pasta dishes
Verified
Key Learning Objectives:
- Know how to prepare fresh pasta dishes
- Know how to cook fresh pasta dishes
- Know how to finish fresh pasta dishes
16
Principles of preparing, cooking and presenting complex cold products
Verified
Key Learning Objectives:
- Know how to prepare complex cold products
- Know how to cook complex cold products
- Know how to present complex cold products
17
Produce biscuits, cakes and sponges
Verified
Key Learning Objectives:
- Produce biscuits, cakes and sponges, Finish biscuits, cakes and sponges
18
Produce fermented dough and batter products
Verified
Key Learning Objectives:
- Produce fermented dough and batter products, Finish fermented dough and batter products
19
Produce hot, cold and frozen desserts
Verified
Key Learning Objectives:
- Produce hot, cold and frozen desserts, Finish hot, cold and frozen desserts
20
Produce paste products
Verified
Key Learning Objectives:
- Produce paste products, Finish paste products
21
Produce petits fours
Verified
Key Learning Objectives:
- Produce petits fours, Finish petits fours
22
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
23
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)
- 600/9005/4
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- May 2013