A recognised professional qualification with 12 – 36 UCAS points for Sixth form students to study alongside or in place of an A level. It is not equivalent to a full A level.
The Level 3 Extended Certificate in Professional Cooking accredited by the Confederation of Tourism and Hospitality (CTH) is a hands-on practical cookery qualification. It is a five-term course based around practical menus designed to develop a wide range of culinary and transferable skills. It is designed for students who want to develop the knowledge and skills required for a wide range of careers as well as a lifetime love of cooking good food.
Proficient English writing and comprehension skills equivalent to GCSE level 4 to complete written assessments, produce recipe logs with recipes in English, costings and time plans.
GCSE or BTEC in food preparation and nutrition is beneficial.
The final grade of Pass (55-69%), Merit (70-84%) or Distinction (85%) is awarded at the end of the course after two 3-hour practical cooking assessments, an online food hygiene and allergen exam and a menu planning coursework task. Students also enjoy working together to plan and host a community cooking event.
Example dishes include Tandoori prawns with flat breads and coriander chutney, gourmet venison burgers, and vanilla pannacotta with roasted rhubarb and shortbread crumb.
This qualification enhances a personal statement and UCAS application and can play a pivotal role in opening the door to careers in food and drink including becoming a chef, food photography and product development as well as marketing and advertising in food.
The course also offers a clear onward learning pathway to our Level 4 Diploma at Leiths School of Food and Wine in London.
Graduates of this Level 3 extended certificate in professional cookery can contact Leiths employment agency, Leiths List, who will help secure opportunities for short- or longer-term employment.
