CTH Level 3 Diploma in Professional Cookery
603/6447/6
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Confederation of Tourism and Hospitality (Recognised)
- Total credits: 50
- Guided learning hours: 420
- Total qualification time: 500
- Assessment methods: Coursework, Portfolio of Evidence, Practical Examination
Units (15)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Food product development RN5131/L/508/0681 |
Level 3 | 84 | |
Food safety practices in the preparation, service and storage of food RN5131/L/508/0678 |
Level 3 | 42 | |
Kitchen organisation RN5131/R/508/0679 |
Level 3 | 84 | |
Nutrition and producing healthier dishes RN5131/D/508/0684 |
Level 3 | 42 | |
Producing farinaceous goods RN5131/Y/508/0683 |
Level 3 | 84 | |
Supervising in the Professional Kitchen RN5131/T/615/5318 |
Level 3 | 10 | 84 |
Techniques & skills in baking and baked products RN5131/J/508/0677 |
Level 3 | 42 | |
Techniques & skills in preparation, cooking and finishing fish and shellfish RN5131/A/508/0675 |
Level 3 | 42 | |
Techniques & skills in preparation, cooking and finishing poultry,meat and game RN5131/T/508/0674 |
Level 3 | 42 | |
Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups RN5131/M/508/0673 |
Level 3 | 42 | |
Techniques & skills in producing fermented dough products RN5131/R/508/0682 |
Level 3 | 5 | 42 |
Techniques & skills in producing frozen,cold and hot desserts RN5131/F/508/0676 |
Level 3 | 42 | |
Techniques and skills in producing Ethnic dishes RN5131/K/508/0686 |
Level 3 | 42 | |
Techniques and skills in producing International dishes RN5131/T/508/0688 |
Level 3 | 42 | |
Vegetarian and plant-based cookery RN5131/L/618/4016 |
Level 3 | 42 |