CTH Level 3 Diploma in Professional Cookery – Confectionery & Patisserie
603/6594/8
- 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 Demonstration/Assignment, Practical Examination
Units (8)
| Unit | Level | Credits | GLH |
|---|---|---|---|
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 | |
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 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 decorative items and display items RN5131/R/615/4905 |
Level 3 | 5 | 42 |
Techniques and skills in producing paste products and petits fours RN5131/J/615/4917 |
Level 3 | 5 | 42 |