BTEC Level 3 Technical in Professional Cookery (Kitchen and Larder)

“Achieving this qualification will give learners an advantage when applying for a job in hospitality.”



Awarding Body


No course specification provided

Who to contact for more information about this course


Queries should be directed to Mrs Gardner

Years taught

Year 12 and Year 13

About this course


BTEC Level 3 Technical in Professional Cookery is an advanced qualification for post-16 learners who want to specialise in a specific occupation, occupational area or technical role. They prepare learners for work or an Apprenticeship by giving them the opportunity to develop sector-specific knowledge, technical and practical skills, and to apply these skills in work-related environments.


The qualifications also provide progression to related higher education qualifications. Developed in close conjunction with leading employers, BTEC Level 3 Technical’s develop transferable workplace skills, such as good communication and the ability to work in a team, which employers have identified as essential for gaining employment in the sector and for progression once the learner is working.


At the core of these qualifications is the concept of preparing young people for the working world. Through practical activities and occupationally-fit-for-purpose assessments, learners will gain the skills and behaviours needed for sustainable employment.

All units are mandatory. They have different amounts of guided learning hours (GLH). Some are internally assessed and some are externally assessed.

  • Exploring Gastronomy: 30 GLH, internal assessment

  • Supervision of Safety in Hospitality: 60 GLH, external assessment

  • Leadership and Supervision in Hospitality: 60 GLH, external assessment

  • Sustainability in a Professional Kitchen: 60 GLH, external assessment

  • Advanced Skills and Techniques in Meat Dishes: 30 GLH, internal assessment

  • Advanced Skills and Techniques in Vegetable and Vegetarian Dishes: 30 GLH, internal assessment

  • Advanced Skills and Techniques in Poultry and Game Dishes: 30 GLH, internal assessment

  • Advanced Skills and Techniques in Fish and Shellfish Dishes: 30 GLH, internal assessment

  • Kitchen and Larder Professional Cookery Operations: 45 GLH, internal and synoptic assessment

Who is the qualification for?

This qualification is for learners who want to progress further in a career in food production and catering, particularly in senior roles within a kitchen environment. It is designed for post-16 learners as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within hospitality and catering services, or to more specialised training in different cuisines.

What does the qualification cover?

This qualification has been developed in consultation with employers within the hospitality sector to ensure learners develop the skills and behaviours that will give them the best opportunity to be successful when applying for work.


All the content of the qualification is mandatory and relates directly to the skills, knowledge and behaviours expected by employers in the hospitality sector. The areas learners cover will include:


  • supervising the cooking and finishing of various elements of food from meat and poultry to fish and vegetable dishes

  • investigating job roles and employment opportunities in the hospitality industry

  • supervising the planning, completion and review of a kitchen service

  • complying with current and relevant legislation and following appropriate procedures.


Learners will also enhance their broader skills in literacy and numeracy, which will be invaluable in supporting progression in other areas. In addition, learners will develop transferable technical and practical skills in communication (working with colleagues, customers and clients), and research and project work (providing an opportunity to demonstrate reflective practice by suggesting alternative approaches to a problem).

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