City & Guilds Level 3 Diploma In Advanced Professional Cookery
601/3142/1
- Level: Level 3
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: City & Guilds Limited (Recognised)
- Total credits: 100
- Guided learning hours: 785
- Total qualification time: 1000
- Assessment methods: Practical Demonstration/Assignment, Practical Examination
Units (12)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Advanced skills and techniques in producing fish and shellfish dishes RN6142/R/506/1744 |
Level 3 | 12 | 100 |
Advanced skills and techniques in producing meat dishes RN6142/A/506/1737 |
Level 3 | 17 | 140 |
Advanced skills and techniques in producing vegetable and vegetarian dishes RN6142/R/506/1727 |
Level 3 | 9 | 90 |
Exploring Gastronomy RN6142/Y/506/1728 |
Level 3 | 11 | 60 |
Produce biscuits, cake and sponges RN6142/F/506/1738 |
Level 3 | 6 | 49 |
Produce dough and batter products RN6142/H/506/1747 |
Level 3 | 4 | 37 |
Produce hot, cold and frozen desserts RN6142/K/506/1748 |
Level 3 | 6 | 50 |
Produce paste products RN6142/L/506/1760 |
Level 3 | 4 | 38 |
Produce petits fours RN6142/R/506/1730 |
Level 3 | 6 | 56 |
Supervisory skills in the hospitality industry RN6142/D/506/1746 |
Level 3 | 8 | 30 |
The Principles of Food Safety Supervision for Catering RN6142/K/502/3775 |
Level 3 | 3 | 25 |
Advanced skills and techniques in producing poultry and game dishes RN6142/L/506/1726 |
Level 4 | 14 | 110 |