Highfield Level 3 Diploma for Professional Chefs (RQF)
603/6949/8
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Highfield Qualifications (Recognised)
- Total credits: 72
- Guided learning hours: 454
- Total qualification time: 712
- Assessment methods: Multiple Choice Examination, Portfolio of Evidence
Units (19)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Principles of Kitchen Equipment and Knife Skill Techniques RN5219/F/618/5793 |
Level 1 | 2 | 15 |
Workplace Standards and Professional Development in the Catering Industry RN5219/J/618/5794 |
Level 1 | 2 | 10 |
Cold Food Preparation and Presentation RN5219/R/618/5801 |
Level 2 | 8 | 50 |
Culinary Numeracy and Units of Measurement RN5219/L/618/5795 |
Level 2 | 1 | 7 |
Health and Safety within the Workplace RN5219/L/615/5244 |
Level 2 | 1 | 6 |
Principles of Customer Service in Hospitality Leisure Travel and Tourism RN5219/T/600/1059 |
Level 2 | 1 | 10 |
Principles of Food Safety for Catering RN5219/L/617/7261 |
Level 2 | 1 | 7 |
Environmental Awareness in the Catering Industry RN5219/L/618/5800 |
Level 3 | 1 | 7 |
Kitchen Operations and Food Production Preparation RN5219/Y/618/5797 |
Level 3 | 7 | 50 |
Menu Planning and Recipe Costing RN5219/H/618/5799 |
Level 3 | 8 | 50 |
Nutrition, Special Diets and Allergen Awareness RN5219/R/618/5796 |
Level 3 | 3 | 20 |
Preparing, Cooking and Finishing: Desserts RN5219/F/618/5809 |
Level 3 | 3 | 24 |
Preparing, Cooking and Finishing: Egg Dishes RN5219/T/618/5807 |
Level 3 | 2 | 10 |
Preparing, Cooking and Finishing: Fish and Shellfish Dishes RN5219/D/618/5803 |
Level 3 | 4 | 24 |
Preparing, Cooking and Finishing: Meat, Poultry, Game and Offal Dishes RN5219/H/618/5804 |
Level 3 | 14 | 72 |
Preparing, Cooking and Finishing: Pastry and Bakery Products RN5219/A/618/5808 |
Level 3 | 4 | 24 |
Preparing, Cooking and Finishing: Rice, Grain, Pasta and other Farinaceous Dishes RN5219/M/618/5806 |
Level 3 | 3 | 20 |
Preparing, Cooking and Finishing: Stocks, Soups and Sauces RN5219/Y/618/5802 |
Level 3 | 3 | 24 |
Preparing, Cooking and Finishing: Vegetables, Fruits, Pulses and Vegetable Protein Dishes RN5219/K/618/5805 |
Level 3 | 4 | 24 |