UK

Confederation of Tourism and Hospitality · RQF Level 3

CTH Level 3 Extended Certificate in Professional Cookery

You don’t just earn this. You learn to use it, one-to-one, on your own real work.

  • LevelRQF Level 3
  • Total credits30
  • Guided learning235 hours
  • Units in this qualification7

Awarded by Confederation of Tourism and Hospitality · on the Ofqual register

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What you’ll learn

What each unit actually teaches you to do

The Level 3 Extended Certificate in Professional Cookery develops skills in food preparation, cooking, and finishing. It includes techniques for producing hot, cold, and frozen desserts. Food safety and hygiene are also covered.

These are the units Confederation of Tourism and Hospitality registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.

Food Safety and HygieneReal unit · Confederation of Tourism and Hospitality
You'll understand food safety and hygiene practices within the workplace. They will study relevant legislation, personal hygiene, contamination prevention, and the implementation of food safety management systems.

What you'll be able to do

  • Understand how to meet the legal requirements for maintaining food safety within the workplace.
  • Understand why personal hygiene and cleanliness are important within the workplace to prevent food contamination.
  • Understand how to maintain work areas in a clean and hygienic manner to minimise food safety risks.
  • Understand how to keep food safe by implementing appropriate food safety controls.
Menu PlanningReal unit · Confederation of Tourism and Hospitality
This unit covers the principles of menu planning, including nutritional balance, customer food preferences, and catering for dietary requirements. You'll also develop skills in costing dishes by calculating ingredient and labour costs, enabling them to design menus that meet diverse needs and budgetary constraints.

What you'll be able to do

  • Demonstrate knowledge of the basic principles of menu planning, including nutritional balance and customer preferences.
  • Demonstrate awareness of the costing of dishes, including ingredients, labour, and overheads.
  • Design menus to satisfy different requirements, such as dietary needs, cultural preferences, and special events.
  • Produce menus within budget specifications, considering cost-effective ingredients and portion sizes.
Techniques & skills in baking and baked productsReal unit · Confederation of Tourism and Hospitality
You'll develop practical baking techniques including mixing, shaping, and baking a variety of products. The unit also covers the scientific principles of baking, quality evaluation of baked goods, and the application of health and safety practices within a baking environment.

What you'll be able to do

  • Demonstrate techniques used in baking a range of baked products
  • Apply skills in the production of baked goods
  • Evaluate the quality of baked products
  • Understand the principles of baking science
  • Apply health and safety practices in a baking environment
Techniques & skills in preparation, cooking and finishing fish and shellfishReal unit · Confederation of Tourism and Hospitality
You'll gain comprehensive knowledge of preparing, cooking, and finishing fish and shellfish. They will develop practical skills in cleaning, filleting, portioning, applying various cooking methods, and preparing suitable sauces and accompaniments.

What you'll be able to do

  • Understand the principles of preparing fish and shellfish for culinary use
  • Demonstrate techniques for cleaning, filleting, and portioning various types of fish and shellfish
  • Apply different cooking methods to fish and shellfish, including grilling, frying, baking, and steaming
  • Prepare a range of sauces and accompaniments suitable for serving with fish and shellfish dishes
  • Demonstrate skills in plating and presenting fish and shellfish dishes to a professional standard
  • Understand and apply food safety and hygiene practices when handling fish and shellfish
  • Evaluate the quality and freshness of fish and shellfish
Techniques & skills in preparation, cooking and finishing poultry,meat and gameReal unit · Confederation of Tourism and Hospitality
You'll develop knowledge and skills to prepare, cook, and finish poultry, meat, and game. They will demonstrate butchering, portioning, and cooking techniques, and prepare suitable sauces and accompaniments for these foods.

What you'll be able to do

  • Understand the principles of preparing poultry, meat, and game for culinary use
  • Demonstrate techniques for butchering, portioning, and preparing different cuts of poultry, meat, and game
  • Apply different cooking methods to poultry, meat, and game, including roasting, grilling, braising, and stewing
  • Prepare a range of sauces and accompaniments suitable for serving with poultry, meat, and game dishes
  • Demonstrate skills in plating and presenting poultry, meat, and game dishes to a professional standard
  • Understand and apply food safety and hygiene practices when handling poultry, meat, and game
  • Evaluate the quality and doneness of cooked poultry, meat, and game
Techniques & skills in preparation, cooking and finishing vegetables, sauces and soupsReal unit · Confederation of Tourism and Hospitality
This unit covers the preparation, cooking, and finishing of vegetables, sauces, and soups. You'll develop practical skills in vegetable preparation, apply various cooking methods, prepare sauces and soups, and maintain food safety standards.

What you'll be able to do

  • Understand the principles of preparing vegetables for culinary use
  • Demonstrate techniques for preparing a variety of vegetables, including peeling, chopping, and blanching
  • Apply different cooking methods to vegetables, including roasting, steaming, and sautéing
  • Prepare a range of sauces, including classic and contemporary recipes
  • Demonstrate skills in preparing different types of soups, such as clear soups, cream soups, and purées
  • Understand and apply food safety and hygiene practices when handling vegetables and preparing sauces and soups
  • Evaluate the flavour, texture, and appearance of finished vegetable dishes, sauces, and soups
Techniques & skills in producing frozen,cold and hot dessertsReal unit · Confederation of Tourism and Hospitality
This unit provides learners with knowledge and skills to produce frozen, cold, and hot desserts. You'll demonstrate preparation techniques, apply different production methods, and develop skills in decorating and presenting desserts professionally.

What you'll be able to do

  • Understand the principles of producing frozen desserts, cold desserts, and hot desserts
  • Demonstrate techniques for preparing a variety of frozen desserts, such as ice cream, sorbet, and parfait
  • Prepare a range of cold desserts, including mousses, creams, and chilled cakes
  • Apply different methods for producing hot desserts, such as soufflés, puddings, and baked goods
  • Demonstrate skills in decorating and presenting desserts to a professional standard
  • Understand and apply food safety and hygiene practices when handling ingredients for desserts
  • Evaluate the flavour, texture, and appearance of finished desserts

The honest bit

You’ve started things before

Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.

There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.

And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.

Your passport

Every credit is a stamp you keep

Level 3 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.

Food Safety and HygieneMenu PlanningTechniques & skills in baking and baked productsTechniques & skills in preparation, cooking and finishing fish and shellfishTechniques & skills in preparation, cooking and finishing poultry,meat and gameTechniques & skills in preparation, cooking and finishing vegetables, sauces and soupsTechniques & skills in producing frozen,cold and hot desserts

Each stamp is a real unit registered against this qualification.

Who’d teach you this

The Evidence Evaluator

Assessor

Helps you show what you can actually do, gathering the evidence that proves it as you learn.

Meet all twelve tutors

Where this connects

Where these credits take you

A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.

Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →

Skills it covers

What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.

Develop and deliver a menu which meets organisational standards and financial targetsDevelop and deliver a menu which meets organisational standards and financial targets

How you’ll actually learn this

One-to-one, on your own real work

A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.

One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Food Safety and HygieneLevel 3

Applied to your own work

Learners will understand food safety and hygiene practices within the workplace. They will study relevant legislation, personal hygiene, contamination prevention, and the implementation of food safety management systems.

How the thinking builds
  1. Remember
  2. Understand
  3. Apply
  4. Analyse
  5. Evaluate
  6. Create
An illustration of a Zavmo lesson, built from this role’s own route. The unit, its objective and every criterion above are the awarding body’s own words, not an example.
Your PlanIllustration

Built for CTH Level 3 Extended Certificate in Professional Cookery

7 units in this credential, in the order it lists them, awarded by Confederation of Tourism and Hospitality.

  1. Food Safety and Hygiene
  2. Menu Planning
  3. Techniques & skills in baking and baked products
  4. Techniques & skills in preparation, cooking and finishing fish and shellfish
  5. Techniques & skills in preparation, cooking and finishing poultry,meat and game
  6. Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups

and 1 more in the full unit list below.

These are the real units of this credential, in its own order. Nothing here is marked done, because this plan has not been started by anyone yet. Yours would fill in as you go.

One to one, not one to many

No two people run this the same way

A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.

  1. Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
  2. What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
  3. The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
  4. How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
  5. Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.

See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.

Why it sticks

Most courses stop at remembering

There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.

  1. 6CreateThe Creative Catalyst
  2. 5EvaluateThe Evidence Evaluator
  3. 4AnalyseThe Analyst
  4. 3ApplyThe Coach
  5. 2UnderstandThe Connector
  6. 1RememberThe Builder

Where most courses leave you Where Zavmo takes you

Why this matters: AI can already remember and understand for you. What it can’t do is take your real problem and judge the right call. So the only learning worth paying for is the learning that takes you to the top. That’s exactly what a tutor doing it with you, on your real work, is for.

The value

Why the companion is worth £70 a month

You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.

That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.

Earned on your own work, taught to the top.

Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.

Build my plan, free

No card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.