VTCT Skills
Level 3
QN: 600/4537/1
Curriculum Active
VTCT Skills Level 3 NVQ Diploma in Professional Cookery
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Occupational Qualification. Total guided learning hours: 979 hours.
Qualification Level
Level 3
Awarding Body
VTCT Skills
Syllabus Units
33 Units
Guided Hours
979 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Contribute to the control of resources
Verified
Key Learning Objectives:
- Be able to contribute to the control of resources
- Understand how to contribute to the control of resources
2
Contribute to the development of recipes and menus
Verified
Key Learning Objectives:
- Be able to contribute to the development of recipes and menus
- Understand how to contribute to the development of recipes and menus
3
Cook and finish complex fish dishes
Verified
Key Learning Objectives:
- Be able to cook complex fish dishes
- Understand how to cook complex fish dishes
- Be able to finish complex fish dishes
- Understand how to finish complex fish dishes
4
Cook and finish complex game dishes
Verified
Key Learning Objectives:
- Be able to cook complex game dishes
- Understand how to cook complex game dishes
- Be able to finish complex game dishes
- Understand how to finish complex game dishes
5
Cook and finish complex meat dishes
Verified
Key Learning Objectives:
- Be able to cook complex meat dishes
- Understand how to cook complex meat dishes
- Be able to finish complex meat dishes
- Understand how to finish complex meat dishes
6
Cook and finish complex poultry dishes
Verified
Key Learning Objectives:
- Be able to cook complex poultry dishes
- Understand how to cook complex poultry dishes
- Be able to finish complex poultry dishes
- Understand how to finish complex poultry dishes
7
Cook and finish complex shellfish dishes
Verified
Key Learning Objectives:
- Be able to cook complex shellfish dishes
- Understand how to cook complex shellfish dishes
- Be able to finish complex shellfish dishes
- Understand how to finish complex shellfish dishes
8
Cook and finish complex vegetable dishes
Verified
Key Learning Objectives:
- Be able to cook complex vegetables dishes
- Understand how to cook complex vegetables dishes
- Be able to finish complex vegetables dishes
- Understand how to finish complex vegetables dishes
9
Develop productive working relationships with colleagues
Verified
Key Learning Objectives:
- Develop productive working relationships with colleagues
- Use appropriate behaviours for developing productive working relationships with colleagues
- Know and understand how to develop productive working relationships with colleagues using general knowledge
- Know and understand how to develop productive working relationships with colleagues using industry and sector specific knowledge
- Know and understand how to develop productive working relationships with colleagues using context specific knowledge
10
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
11
Ensure food safety practices are followed in the preparation and serving of food and drink
Verified
Key Learning Objectives:
- Be able to ensure food safety practices are followed in the preparation and serving of food and drink
- Understand how to ensure food safety practices are followed in the preparation and serving of food and drink
12
Maintain the health, hygiene, safety and security of the working environment
Verified
Key Learning Objectives:
- Be able to maintain the health, hygiene, safety and security of the working environment
- Understand the importance of maintaining the health, hygiene, safety and security of the working environment
- Understand how to maintain the health, hygiene, safety and security of the working environment
13
Maintain food safety when storing, preparing and cooking food
Verified
Key Learning Objectives:
- 0 Be able to keep yourself clean and hygienic, 0 Know how to keep yourself clean and hygienic, 0 Be able to keep working area clean and hygienic
- Know how to keep working area clean and hygienic
- Be able to store food safely
- Know how to store food safely
- Be able to prepare, cook and hold food safely
- Know how to maintain food safety
- Know how to prepare, cook and hold food safely
14
Prepare fish for complex dishes
Verified
Key Learning Objectives:
- Be able to prepare fish for complex dishes
- Understand how to prepare fish for complex dishes
15
Prepare game for complex dishes
Verified
Key Learning Objectives:
- Be able to prepare game for complex dishes
- Understand how to prepare game for complex dishes
16
Prepare meat for complex dishes
Verified
Key Learning Objectives:
- Be able to prepare meat for complex dishes
- Understand how to prepare meat for complex dishes
17
Prepare poultry for complex dishes
Verified
Key Learning Objectives:
- Be able to prepare poultry for complex dishes
- Understand how to prepare poultry for complex dishes
18
Prepare shellfish for complex dishes
Verified
Key Learning Objectives:
- Be able to prepare shellfish for complex dishes
- Understand how to prepare shellfish for complex dishes
19
Prepare, cook and finish complex bread and dough products
Verified
Key Learning Objectives:
- Be able to prepare bread and dough products
- Understand how to prepare bread and dough products
- Be able to cook bread and dough products
- Be able to finish bread and dough products
- Understand how to finish bread and dough products
20
Prepare, cook and finish complex cakes, sponges, biscuits and scones
Verified
Key Learning Objectives:
- Be able to prepare complex cakes, sponges, biscuits and scones
- Understand how to prepare complex cakes, sponges, biscuits and scones
- Be able to cook complex cakes, sponges, biscuits and scones
- Understand how to cook complex cakes, sponges, biscuits and scones
- Be able to finish complex cakes, sponges, biscuits and scones
- Understand how to finish complex cakes, sponges, biscuits and scones
21
Prepare, cook and finish complex cold desserts
Verified
Key Learning Objectives:
- Be able to prepare complex cold desserts
- Understand how to prepare complex cold desserts
- Be able to cook complex cold desserts
- Understand how to cook complex cold desserts
- Be able to finish complex cold desserts
- Understand how to finish complex cold desserts
22
Prepare, cook and finish complex hot desserts
Verified
Key Learning Objectives:
- Be able to prepare complex hot desserts
- Understand how to prepare complex hot desserts
- Be able to cook complex hot desserts
- Understand how to cook complex hot desserts
- Be able to finish complex hot desserts
- Understand how to finish complex hot desserts
23
Prepare, cook and finish complex hot sauces
Verified
Key Learning Objectives:
- Be able to prepare complex hot sauces
- Understand how to prepare complex hot sauces
- Be able to cook complex hot sauces
- Understand how to cook complex hot sauces
- Be able to finish complex hot sauces
- Understand how to finish complex hot sauces
24
Prepare, cook and finish complex pastry products
Verified
Key Learning Objectives:
- Be able to prepare complex pastry products
- Understand how to prepare complex pastry products
- Be able to cook complex pastry products
- Understand how to cook complex pastry products
- Be able to finish complex pastry products
- Understand how to finish complex pastry products
25
Prepare, cook and finish complex soups
Verified
Key Learning Objectives:
- Be able to prepare complex soups
- Understand how to prepare complex soups
- Be able to cook complex soups
- Understand how to cook complex soups
- Be able to finish complex soups
- Understand how to finish complex soups
26
Prepare, cook and finish dressings and cold sauces
Verified
Key Learning Objectives:
- Be able to prepare dressings and cold sauces
- Understand how to prepare dressings and cold sauces
- Be able to cook dressings and cold sauces
- Understand how to cook dressings and cold sauces
- Be able to finish dressings and cold sauces
- Understand how to finish dressings and cold sauces
27
Prepare, cook and finish fresh pasta dishes
Verified
Key Learning Objectives:
- Be able to prepare fresh pasta dishes
- Understand how to prepare fresh pasta dishes
- Be able to cook fresh pasta dishes
- Understand how to cook fresh pasta dishes
- Be able to finish fresh pasta dishes
- Understand how to finish fresh pasta dishes
28
Prepare, cook and present complex cold products
Verified
Key Learning Objectives:
- Be able to prepare complex cold products
- Understand how to prepare complex cold products
- Be able to cook complex cold products
- Understand how to cook complex cold products
- Be able to present complex cold products
- Understand how to present complex cold products
29
Prepare, finish and present canapés and cocktail products
Verified
Key Learning Objectives:
- Be able to prepare canapés and cocktail products
- Know how to prepare canapés and cocktail products
- Be able to cook canapés and cocktail products
- Understand how to cook canapés and cocktail products
- Be able to present canapés and cocktail products
- Understand how to present canapés and cocktail products
30
Prepare, process and finish complex chocolate products
Verified
Key Learning Objectives:
- Be able to prepare complex chocolate products
- Understand how to prepare complex chocolate products
- Be able to process complex chocolate products
- Understand how to process complex chocolate products
- Be able to finish complex chocolate products
- Understand how to finish complex chocolate products
31
Prepare, process and finish marzipan, pastillage and sugar products
Verified
Key Learning Objectives:
- Be able to prepare marzipan, pastillage and sugar products
- Understand how to prepare marzipan, pastillage and sugar products
- Be able to process marzipan, pastillage and sugar products
- Understand how to process marzipan, pastillage and sugar products
- Be able to finish marzipan, pastillage and sugar products
- Understand how to finish marzipan, pastillage and sugar products
32
Produce Healthier Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce healthier dishes, 0 Understand how to produce healthier dishes
33
Produce sauces, fillings and coatings for complex desserts
Verified
Key Learning Objectives:
- Be able to produce sauces, fillings and coatings for complex desserts
- Understand how to produce sauces, fillings and coatings for complex desserts
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4537/1
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Occupational Qualification
- Operational Start
- Mar 2012