BIIAB Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery)
601/6214/4
- Level: Level 3
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: BIIAB (Recognised)
- Total credits: 26
- Guided learning hours: 186
- Total qualification time: 260
- Assessment methods: Multiple Choice Examination, Practical Demonstration/Assignment
Units (16)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Food safety in catering RN5118/H/502/0132 |
Level 2 | 1 | 9 |
Development of Working Relationships in Hospitality RN5118/F/600/1808 |
Level 3 | 4 | 30 |
Health, Safety and Security in the Hospitality Working Environment RN5118/A/600/1810 |
Level 3 | 4 | 35 |
Preparation, Cooking and Finishing of Dressings and Cold Sauces RN5118/J/600/1812 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Fish Dishes RN5118/L/600/1813 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Hot Sauces RN5118/F/600/1811 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Meat Dishes RN5118/D/600/1816 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Poultry Dishes RN5118/H/600/1817 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Vegetable Dishes RN5118/K/600/1818 |
Level 3 | 3 | 26 |
Principles of preparing, cooking and finishing complex cakes, sponges, biscuits and scones RN5118/Y/502/8275 |
Level 3 | 2 | 12 |
Principles of preparing, cooking and finishing complex cold desserts RN5118/F/502/8254 |
Level 3 | 2 | 9 |
Principles of preparing, cooking and finishing complex hot desserts RN5118/K/502/8328 |
Level 3 | 2 | 9 |
Principles of preparing, cooking and finishing complex soups RN5118/D/502/8276 |
Level 3 | 2 | 9 |
Principles of preparing, cooking and finishing fresh pasta dishes RN5118/T/502/8266 |
Level 3 | 2 | 8 |
Principles of preparing, cooking and presenting complex cold products RN5118/F/502/8318 |
Level 3 | 2 | 10 |
The Principles of Food Safety Supervision for Catering RN5118/K/502/3775 |
Level 3 | 3 | 25 |