Professional Cookery (6100)

Last Updated: 14 Mar 2019
The Level 3 Advanced Technical Diploma in Professional Cookery (450) qualification is for learners who are over 16 and wish to gain employment in the hospitality sector as a commis chef. A Level 2 qualification in catering is a valuable preparation for this qualification.

The Level 3 Advanced Technical Diploma for Professional Chefs (Patisserie & Confectionary) (450) qualification is for learners who are over 16 and wish to gain employment in the hospitality sector as a professional pastry chef. The Level 3 Advanced Technical Diploma in Professional Cookery (450) is valuable preparation but is not necessary to complete before starting this course.

The Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen & Larder) (450) qualification is for learners who are over 16 and wish to gain employment in in the main section of a professional kitchen as a professional chef working with fish, meat, poultry and vegetables and have some previous experience of working with a wide range of commodities in the preparation, cooking and presentation of dishes.  This could be through previous industry experience, or through completion of a qualification such as the Level 3 Advanced Technical Diploma in Professional Cookery (450).  

The Level 3 Advanced Technical Diploma for Professional Chefs (540) qualification is for learners who are over 16 and wish to gain employment in the hospitality sector as a professional chef responsible for developing and producing dishes and desserts and have some previous of experience of preparing and cooking a wide range of commodities.  This could be through previous industry experience, or through completion of a qualification such as the Level 3 Advanced Technical Diploma in Professional Cookery (450).


The Level 2 Technical Certificate in Professional Cookery (450) is aimed at learners that are looking to start a career in the Hospitality and Catering industry.  Learners could progress into employment, onto an Apprenticeship, or further their studies by taking other qualifications at Level 3.

These technical qualifications can also form part of the City & Guilds TechBac – an exciting new framework for learning designed to give 14 - 19 year olds the technical and professional skills needed to progress from FE onto an apprenticeship, into university or into the modern jobs market.

To ensure learners develop the wider workplace skills required by employers, TechBac goes above and beyond the technical qualification. It combines an accredited project qualification, practical work experience and critical skills development, brought to life via the TechBac Skills Zone, an innovative online learning hub giving learners the opportunity to practice and develop their skills anytime, anywhere.

2020 DfE Performance Tables: Performance tables
UCAS Tariff calculator: UCAS tariff calculator
UCAS City & Guilds tariff tables: UCAS tariff tables

Find out more on TechBac.

Discover our range of resources and support materials to help you effectively deliver our Technical Qualifications.
These qualifications are aimed at learners aged 16 – 18; 19+.
Available to deliver in the following:
  • England

Interested in delivering this qualification?

Find out more about how to become an approved City & Guilds centre or fill out our online customer application form. 

General Information

What Careers Can This Lead To?
What Is Involved With Delivering This Course?
To deliver these qualifications, centres/colleges will need to provide their learners with a suitable learning environment and the resources they need to complete the practical and theoretical aspects of the qualification.

To find all the resource requirements, download the qualification handbook from the centre documents section.

Level 2

Learners interested in the Level 2 Technical Certificate in Professional Cookery will study theoretical aspects of the subject and apply them to practical tasks.

Techniques covered include:
• boiling, poaching and steaming
• stewing and braising
• baking, roasting and grilling
• deep frying and shallow frying
• cold food preparation.

Learners will also cover:
• the structure of professional kitchens and the principles of working as a professional chef
• how knives, tools and equipment are used in professional kitchens
• how to work safely and hygienically.

For more information, download the qualification handbook from the centre documents section.
What Careers Can This Lead To?
The Level 2 Technical Certificate in Professional Cookery could lead to employment opportunities as a Commis Chef with a variety of employers, such as:

• Restaurants
• Bistros
• Pubs
• Hotels
• Contract caterers.
Level 2 Technical Certificate in Professional Cookery (450) (6100-20)
Last Registration Date: 31 Aug 2021

Level 2 Technical Certificate in Professional Cookery (450)

  • Accreditation No: 603/0356/6 This is a reference number related to UK accreditation framework
  • Type: Technical This is categorisation to help define qualification attributes e.g. type of assessment
  • Credits: Data unavailable Credits are a measure of the size of the qualification
  • Guided Learning Hours: 450 - 450 This is the average contact time a centre would typically commit
  • Total Qualification Time: 720 The total time for the qualification
  • Key Stage: 5 This shows the equivalent Key Stage level.
  • Last Certification: 31/08/2023 This is the last date that a certificate can be issued
  • Performance table: Data unavailable This is the year in which this qualification will count towards English performance tables

Level 3

The Level 3 Advanced Technical Diploma in Professional Cookery (450) will help learners undertake advanced skills and techniques in producing dishes, enabling them to undertake roles within a kitchen, whether in kitchen & larder or the pastry section.

This qualification will have a particular focus on commodities.

The topics that you will undertake include:
• Legal and social responsibilities in the professional kitchen
• Financial control in the professional kitchen
• Stocks, soups and sauces
• Fruit and vegetables
• Meat and offal
• Poultry
• Fish and shellfish
• Farinaceous dishes
• Desserts and puddings
• Paste products
• Biscuits, cakes and sponges
• Fermented products
• Chocolate products

By undertaking Advanced Technical Diploma for Professional Chefs (Patisserie & Confectionary) (450) learners will cover advanced skills and techniques in producing pastry products, for example centre piece decorative products or chocolate pieces to an advanced level.

The topics that will be undertaken include:
• The principles of food safety supervision for catering
• Supervisory skills in the professional kitchen
• Sustainability for the professional kitchen
• Exploring gastronomy
• Advanced skills and techniques in producing dough and batter products
• Advanced skills and techniques in producing petits fours
• Advanced skills and techniques in producing paste products
• Advanced skills and techniques in producing hot, cold and frozen desserts
• Advanced skills and techniques in producing cakes and sponges
• Advanced skills and techniques in producing display pieces and decorative items

The Advanced Technical Diploma for Professional Chefs (Kitchen & Larder) (450) will help learners undertake advanced skills and techniques in producing dishes, and will provide them with the skills needs to work in a kitchen in a variety of roles but specialising in the kitchen & larder side.

The topics that will be undertaken include:
• The principles of food safety supervision for catering
• Supervisory skills in the professional kitchen
• Sustainability for the professional kitchen
• Exploring gastronomy
• Advanced skills and techniques in producing vegetable and vegetarian dishes
• Advanced skills and techniques in producing meat and offal dishes
• Advanced skills and techniques in producing poultry and game dishes
• Advanced skills and techniques in producing fish and shellfish dishes

The Advanced Technical Diploma for Professional Chefs (540) qualifications will help learners undertake advanced skills and techniques in producing dishes and pastry products, enabling learners to undertake roles within a kitchen whether in kitchen & larder or the pastry section.

The topics that will be undertaken include:
• The principles of food safety supervision for catering
• Exploring gastronomy
• Advanced skills and techniques in producing vegetable and vegetarian dishes
• Advanced skills and techniques in producing meat dishes
• Advanced skills and techniques in poultry and game dishes
• Advanced skills and techniques in producing fish and shellfish
• Advanced skills and techniques in producing paste products
• Advanced skills and techniques in producing hot, cold and frozen desserts
• Advanced skills and techniques in producing cakes and sponges

For more information, download the qualification handbook from the centre documents section.
What Careers Can This Lead To?
With the Advanced Technical Diploma in Professional Cookery (450) irrespective of ability, learners will likely commence as a commis chef, but be promoted once they have shown the skills they have gained while undertaking this qualification.

The specific further roles learners enter depend upon the type of establishment, but typically one of these roles is likely:
• Commis Chef
• Demi Chef De Partie
• Pastry Chef

These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s

With the Advanced Technical Diploma for Professional Chefs (Patisserie & Confectionary) (450) specific roles will vary according to the type of establishment that learners work, but typically one of these roles are likely:
• Pastry Chef
• Chocolatier

These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s

With the Advanced Technical Diploma for Professional Chefs (Kitchen & Larder) (450) irrespective of ability, learners will likely commence as a commis chef, but be promoted once they have shown the skills they have gained while undertaking this qualification.

The specific further roles learners enter depend upon the type of establishment, but typically one of these roles is likely:
• Commis Chef
• Demi Chef De Partie

These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s

With the Advanced Technical Diploma for Professional Chefs (540) irrespective of ability, learners will likely commence as a commis chef, but be promoted once they have shown the skills they have gained while undertaking this qualification.

The specific further roles learners enter depend upon the type of establishment, but typically one of these roles is likely:
• Commis Chef
• Demi Chef De Partie
• Pastry Chef

These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s
Level 3 Advanced Technical Diploma in Professional Cookery (450) (6100-30)
Last Registration Date: 31 Aug 2022

Level 3 Advanced Technical Diploma in Professional Cookery (450)

  • Accreditation No: 601/7497/3 This is a reference number related to UK accreditation framework
  • Type: Technical This is categorisation to help define qualification attributes e.g. type of assessment
  • Credits: Data unavailable Credits are a measure of the size of the qualification
  • Guided Learning Hours: 450 - 450 This is the average contact time a centre would typically commit
  • Total Qualification Time: 720 The total time for the qualification
  • Key Stage: 5 This shows the equivalent Key Stage level.
  • Last Certification: 31/08/2025 This is the last date that a certificate can be issued
  • Performance table: 2018 This is the year in which this qualification will count towards English performance tables
Level 3 Advanced Technical Diploma for Professional Chefs (540) (6100-31)
Last Registration Date: 31 Aug 2022

Level 3 Advanced Technical Diploma for Professional Chefs (540)

  • Accreditation No: 601/7462/6 This is a reference number related to UK accreditation framework
  • Type: Technical This is categorisation to help define qualification attributes e.g. type of assessment
  • Credits: Data unavailable Credits are a measure of the size of the qualification
  • Guided Learning Hours: 540 - 540 This is the average contact time a centre would typically commit
  • Total Qualification Time: 900 The total time for the qualification
  • Key Stage: 5 This shows the equivalent Key Stage level.
  • Last Certification: 31/08/2025 This is the last date that a certificate can be issued
  • Performance table: 2018 This is the year in which this qualification will count towards English performance tables
Level 3 Advanced Technical Diploma for Professional Chefs (Patisserie and Confectionery) (450) (6100-32)
Last Registration Date: 31 Aug 2022

Level 3 Advanced Technical Diploma for Professional Chefs (Patisserie and Confectionery) (450)

  • Accreditation No: 601/7498/5 This is a reference number related to UK accreditation framework
  • Type: Technical This is categorisation to help define qualification attributes e.g. type of assessment
  • Credits: Data unavailable Credits are a measure of the size of the qualification
  • Guided Learning Hours: 450 - 450 This is the average contact time a centre would typically commit
  • Total Qualification Time: 720 The total time for the qualification
  • Key Stage: 5 This shows the equivalent Key Stage level.
  • Last Certification: 31/08/2025 This is the last date that a certificate can be issued
  • Performance table: 2018 This is the year in which this qualification will count towards English performance tables
Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder) (450) (6100-33)
Last Registration Date: 31 Aug 2022

Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder) (450)

  • Accreditation No: 601/7499/7 This is a reference number related to UK accreditation framework
  • Type: Technical This is categorisation to help define qualification attributes e.g. type of assessment
  • Credits: Data unavailable Credits are a measure of the size of the qualification
  • Guided Learning Hours: 450 - 450 This is the average contact time a centre would typically commit
  • Total Qualification Time: 720 The total time for the qualification
  • Key Stage: 5 This shows the equivalent Key Stage level.
  • Last Certification: 31/08/2025 This is the last date that a certificate can be issued
  • Performance table: 2018 This is the year in which this qualification will count towards English performance tables

Here you can find all documents related to this suite of qualifications.

By clicking on the section headings below, you can access a variety of documents such as the qualification handbooks and assessment materials, Statements of Purpose, and recognition letters from industry and employers.

Some documents may be password protected. Passwords can be retrieved by logging in to WalledGarden.com and visiting the Administration section of the relevant qualification catalogue page.

Interested in delivering this qualification?

Find out more about how to become an approved City & Guilds centre or fill out our online customer application form. 

6100 Level 2

Assessment materials

Past Papers and Past Assignments

Reports

Sample Questions

Synoptic Assignment

Centre documents

Qualification Handbook

Technicals Exam Guidance

6100 Level 3

6100 30

Assessment materials

Past Papers and Past Assignments

Reports

Sample Questions

Synoptic Assignment

Centre Documents

Qualification Handbook

Technicals Exam Guidance

6100 31

Assessment materials

Past Papers and Past Assignments

Reports

Sample Questions

Synoptic Assignment

Centre documents

Qualification Handbook

Technicals Exam Guidance

6100 32

Assessment materials

Past Papers and Past Assignments

Reports

Sample Questions

Synoptic Assignment

Centre documents

Qualification Handbook

Technicals Exam Guidance

6100 33

Assessment materials

Reports

Past Papers and Past Assignments

Sample Questions

Synoptic Assignment

Centre documents

Qualification Handbook

Technicals Exam Guidance

Purpose and Recognition

16-19

Purpose

Recognition

Explore our wider maths & English offer

Our maths & English qualifications underpin our apprenticeships and technical qualifications. They build learners’ confidence with the core skills required for employment, including the capacity to problem solve and use technology effectively. They are also key to triggering conditions of funding.

Find out more

For Learners

Related Qualifications

Browse some of our related qualifications:

> (6106) Cookery and Service for the Hospitality Industry

> (6103) Food and Beverage Service

> (7091) Hospitality and Catering Principles

> (7040) Introduction to Employment in the Hospitality Industry

> (7100) Professional Cookery

> (7019) Sustainability in Professional Kitchens

> (7090) SVQs in Hospitality and Catering

See more related qualifications >