How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer Confederation of Tourism and Hospitality has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and Confederation of Tourism and Hospitality awards. A qualified assessor at the centre judges your evidence, and the certificate comes from Confederation of Tourism and Hospitality.
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. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with Confederation of Tourism and Hospitality. It does the teaching and the mapping. Confederation of Tourism and Hospitality sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
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What each unit actually teaches you to do
Food Safety and Hygiene Real unit · Confederation of Tourism and Hospitality
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 Planning Real unit · Confederation of Tourism and Hospitality
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 products Real unit · Confederation of Tourism and Hospitality
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 shellfish Real unit · Confederation of Tourism and Hospitality
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 game Real unit · Confederation of Tourism and Hospitality
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 soups Real unit · Confederation of Tourism and Hospitality
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 desserts Real unit · Confederation of Tourism and Hospitality
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 national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Develop and deliver a menu which meets organisational standards and financial targets
- Standard
Develop and deliver a menu which meets organisational standards and financial targets
The credits, and who awards them
Level 3 credits are regulated, and they are awarded by Confederation of Tourism and Hospitality rather than by Zavmo. 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 have covered and what is next.
What you would be collecting
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 one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Navigator · your what-if tutor Illustration - Bring your own plan Create
For “Menu Planning” you bring the plan you are actually working on, not a case study. Zavmo pulls on the assumptions in it until the weak one shows.
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Food Safety and Hygiene, one of this qualification's own units.
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.
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
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.
- Food Safety and Hygiene
- Menu Planning
- Techniques & skills in baking and baked products
- Techniques & skills in preparation, cooking and finishing fish and shellfish
- Techniques & skills in preparation, cooking and finishing poultry,meat and game
- Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups
and 1 more in the full unit list below.
Free tools
Want a read on where you stand?
Three free tools, no account needed. Each one ends with a role, a level and a way in.
Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
Build my plan, freeNo 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.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.