Highfield Level 3 Diploma in Patisserie, Confectionery and Bakery (RQF)
603/6960/7
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Highfield Qualifications (Recognised)
- Total credits: 64
- Guided learning hours: 393
- Total qualification time: 637
- Assessment methods: Multiple Choice Examination, Portfolio of Evidence
Units (14)
| 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 |
Fillings, Toppings, Icings, Glazes, Creams, Sauces and Decorative Techniques RN5219/R/618/5846 |
Level 3 | 4 | 24 |
Preparing, Cooking and Finishing: Biscuits and Cakes RN5219/A/618/5842 |
Level 3 | 8 | 48 |
Preparing, Cooking and Finishing: Dough and Bread Products RN5219/M/618/5840 |
Level 3 | 8 | 48 |
Preparing, Cooking and Finishing: Hot and Cold Desserts RN5219/F/618/5843 |
Level 3 | 8 | 48 |
Preparing, Cooking and Finishing: Paste and Pastry Products RN5219/T/618/5841 |
Level 3 | 8 | 48 |
Preparing, Cooking and Finishing: Petit Fours and Miniatures RN5219/L/618/5845 |
Level 3 | 4 | 24 |
Preparing, Cooking and Finishing: Sugar and Chocolate Work RN5219/J/618/5844 |
Level 3 | 8 | 48 |