The VTCT Level 3 Diploma in Advanced Professional Cookery (QCF) is a technical level qualification that will prepare learners for a career as a chef in a professional kitchen. This qualification is based on national standards and is formally supported by a range of hospitality businesses and the Institute of Hospitality – a professional body recognised in over 100 countries with a responsibility for promoting quality standards and education across the breadth of hospitality sectors.
This qualification is suitable for 16- to 19-year-old learners and builds on existing knowledge and skills of professional cookery to prepare learners for a career as a chef.
This qualification has 12 mandatory units that will develop a range of advanced skills and techniques to produce meat, poultry and game, fish and shellfish dishes and hot, cold and frozen desserts, fermented dough and batter products and paste products. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety. A full list of mandatory units and qualification structure can be found on page 4 of the Record of Assessment book (RoA) book.