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 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.

This five-term course is intended to fit into the A level timetable, however, it can be delivered flexibly both on and off timetable or a combination of both. In general, students take this course in place of an A level or in addition to three A levels. Menus are tasted and marked each week and evidence is collated via our unique online portal, designed to help students and teachers to track progress throughout the course.  The Leiths Academy team manages all aspects  of this course; including Coursework and assessments.

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.

The course is a proven Sixth form recruitment and retention tool and offers a clear onward learning pathway to our Level 4 Diploma at Leiths School of Food and Wine in London. It also enhances a personal statement and UCAS application and can play a pivotal role in opening the door to careers in food and drink through our Leiths List recruitment agency who will help secure opportunities for short or longer-term employment.

Example dishes include Tandoori prawns with flat breads and coriander chutney, gourmet venison burgers and vanilla pannacotta with roasted rhubarb and shortbread crumb.

Level 3 Extended Certificate in Professional Cookery is a five term course (extending to a 6^th term by arrangement) intended to fit into the A level timetable and to finish at the end of the Spring term of U6th.

• Accredited by the Confederation of Tourism and Hospitality (CTH) QAN: 603/1929/X
• 30 credits; 232 GLH; 300 TQT.
• The majority of the TQT will be spent in the kitchen although demonstrations, formal classes, independent study, group tasks, revision and assessments are all included.
• 55-69% Pass & 12 UCAS points: 70–84% Merit & 24 UCAS points: 70-84%; Distinction & 36 UCAS points: 85+%

Timetabling per week:

To ensure that the required GLH for this qualification is met we stipulate that each school assigns suitable lesson time. The below lesson/teaching time for Theory, Demonstration and Practical lessons (all in minutes) are set out below:

• 1 x 50 minute single theory lesson (if possible)
• 1 x 100 minute double demonstration lesson
• 1 x 150 minute (2 ½ hour) practical lesson. This includes time for cleaning down and eating.

Portfolio of Evidence: 

Students are required to build a portfolio of evidence to record the completion of all mandatory units, as follows:

• Practical cooking log of weekly menus – photographs of completed dishes, tasting marks, student evaluation and timeplans
• Termly theory tests – teacher led tests designed to assess understanding of skills and techniques
• Group practical cooking task – photographic evidence and written outline of the group event within their local community

Assessment: 

The final assessment is made via three distinct elements as follows:

• Two x 3 hour practical assessments examining all seven mandatory units and marked by a visiting Leiths These will take place towards the end of the course
• Level 2 Food Hygiene and Allergens course and examination. This course is conducted online and must be completed within six weeks of starting the course
• Two written menu planning tasks which will need to be uploaded to the portal

DofE Skills:

If delivered off the timetable as an enrichment course, this course is also suitable for Bronze and Silver DofE Skills.

For more information use the ‘Contact Us’ form below.

Level 3 – Malvern St James

What is the Leiths CTH Level 3 Extended Certificate in Professional Cookery?

The Leiths CTH Level 3 Extended Certificate in Professional Cookery is a comprehensive culinary program designed to provide students with advanced skills and knowledge in professional cooking. It covers a wide range of culinary techniques, from basic cooking skills to advanced culinary arts, and prepares students for a successful career in all things food. 

1. How long does the course typically take to complete?

   The duration of the Leiths CTH Level 3 Extended Certificate in Professional Cookery course can vary depending on the how your school decides to timetable the course. Typically, it is a two-year (5-term) program.

2. What topics and skills are covered in the course curriculum?

   The course curriculum typically covers a wide range of culinary topics and skills, including but not limited to:

   • Advanced cooking techniques
   • Menu planning and design
   • Food safety and hygiene
   • Pastry and baking skills
   • Culinary creativity and innovation
   • Kitchen management and organization

3. What career opportunities can I pursue after completing the Leiths CTH Level 3 Extended Certificate in Professional Cookery?

   The course equips students with the skills and knowledge needed to excel in various culinary roles, both in commercial kitchens and as entrepreneurs in the food industry. Graduates of this program can pursue a variety of exciting career opportunities in the culinary industry. Some potential career paths include:

   • Chef in restaurants and hotels
   • Pastry Chef or Baker
   • Private or Event Chef
   • Food Stylist or Culinary Instructor
   • Food Entrepreneur or Culinary Consultant

   The course equips students with the skills and knowledge needed to excel in various culinary roles, both in commercial kitchens and as entrepreneurs in the food industry.