Leiths CTH Level 3 Extended Certificate in Professional Cookery

Leiths CTH Level 3 Extended Certificate in Professional Cookery

• 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+%

• Our Level 3 qualification does qualify for funding. However, it is not currently listed as approved qualifications on the school performance table list. The Confederation of Tourism and Hospitality (our awarding organisation) have confirmed our Level 3 qualification will receive funding for the 2024/25 academic year. Learners who commence an approved qualification in this academic year will receive funding for the duration of their course of study.
• Due to ongoing developments with all vocational qualifications funding is currently under review on an annual basis.
• Due to the current moratorium imposed on all applications for school performance table listing, the CTH are unable to submit their Level 2 and 3 qualifications for approval and listing. However, this situation is being closely monitored by the CTH and Leiths with a view to submission of applications as soon as this moratorium has been lifted.

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

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:

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

NB This can be achieved by scheduling lessons into break or lunchtime.

Leiths CTH Level 3 Extended Certificate in Professional Cookery scheme of work (45 weeks)

• Week 1 – Introduction to the course and Level 2 Food Hygiene and Allergen Assessment
• Weeks 2 – 43 practical menus and portfolio of evidence record
• Weeks 43 – Plan, test and host your own group event (the schedule of this event can be flexible)
• Weeks 44 – CTH practical assessment 1, examined by Leiths visiting teacher
• Weeks 45 – CTH practical assessment 2, examined by Leiths visiting teacher

NB Practical assessments do not have to be scheduled consecutively and can be planned from weeks 30 onwards.

A timeplan is an essential document to help your students plan and prepare for their practical lessons. It brings together the recipe(s), ingredients, special equipment, method and timings together into one place to avoid having lots of recipe books or pieces of paper on the worktop.

We provide structured timeplans up to week 12 as part of the resource materials for students to follow during their practical lessons.

From week 13 onwards, students will need to write their own timeplans. We provide the teaching and learning materials required as well as an outline order of work to follow for all lessons, so students are confident to write their own timeplans from scratch for their final two practical assessments.

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 – see group project specification

Although this evidence and mark do not directly contribute to the final grade, failure to complete and upload any part of the required weekly evidence will result in a Fail. This evidence log also allows Leiths Education teachers to continuously track course progress, quality and standards of evidence that can be used to determine a final grade where a student is on a grade boundary.

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

• Two x 3 hour practical assessments examining all seven mandatory units and marked by a visiting Leiths examiner. These will take place towards the end of the course
• For both practical assessments, a timeplan and costing are required
• 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
• A 30 minute, 20 mark theory test towards the end of the course examining kitchen hygiene and food safety only
• Two written menu planning tasks which will need to be uploaded to the portal – see menu planning specification

Individual units are graded either as fail, pass, merit or distinction and the overall qualification is also graded as Pass, Merit or Distinction.

Fail: 0 – 54 marks, 0 UCAS points
Pass: 55 – 69 marks, 12 UCAS points
Merit: 70 – 84 marks, 24 UCAS points
Distinction: 85+ marks, 36 UCAS points

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

Our Leiths Education examiners will come to manage, invigilate and mark your practical assessments. Wherever possible, we do our very best to ensure your visiting teacher returns as your examiner to ensure your students are relaxed, confident, and best placed to achieve their best on assessment day.

• 2 assessment visits, we advise that these are carried out towards the start and end of the Spring term during the second academic year of the course
• All assessment visits are required to complete the respective courses

Students are required to use their timeplans to collect, choose the best quality and weigh the correct ingredients for the recipe they are preparing. This skill has paramount importance as it teaches students about the quality and quantity of what they will be working with.

• We strongly recommend that the school provide all ingredients
• Scalable order and shopping lists provided
• The teacher should be supported by a technician or teaching assistant
• A defined area for MEP is created within your kitchen
• Different types of flour, butter etc. are clearly marked, especially for assessments
• All recipes are designed to serve two unless otherwise stated
• Our weekly menu costs approximately £8 per student

The professional certification of this course requires consistency across all of our Leiths Education Schools. For this reason, we advise having the below uniform and equipment for our Level 3 course.

• Long-sleeved chef jacket
• Blue check chef trousers
• Leiths white apron
• Leiths skull cap
• Optional set of our recommended knives engraved with students’ initials
• Safe, sensible and non-slip shoes i.e. trainers – no Ugg boots, pumps etc.
• We will provide you with ordering and purchasing details of all optional and required uniform and equipment