VTCT Skills Level 3 Diploma in Advanced Professional Cookery
600/4803/7
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: VTCT Skills (Recognised)
- Total credits: 100
- Guided learning hours: 785
- Total qualification time: 1000
- Assessment methods: Portfolio of Evidence, Practical Demonstration/Assignment
Units (12)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Advanced skills and techniques in producing fish and shellfish dishes RN5198/M/600/9158 |
Level 3 | 12 | 100 |
Advanced skills and techniques in producing meat dishes RN5198/D/600/9155 |
Level 3 | 17 | 140 |
Advanced skills and techniques in producing poultry and game dishes RN5198/H/600/9156 |
Level 3 | 14 | 110 |
Advanced skills and techniques in producing vegetable and vegetarian dishes RN5198/R/600/9153 |
Level 3 | 9 | 90 |
Practical Gastronomy RN5198/L/600/9152 |
Level 3 | 11 | 60 |
Produce biscuits, cakes and sponges RN5198/R/601/6569 |
Level 3 | 6 | 49 |
Produce fermented dough and batter products RN5198/L/601/6568 |
Level 3 | 4 | 37 |
Produce hot, cold and frozen desserts RN5198/J/601/6567 |
Level 3 | 6 | 50 |
Produce paste products RN5198/K/601/6562 |
Level 3 | 4 | 38 |
Produce petits fours RN5198/A/601/6565 |
Level 3 | 6 | 56 |
Supervisory skills in the hospitality industry RN5198/J/600/9151 |
Level 3 | 8 | 30 |
The Principles of Food Safety Supervision for Catering RN5198/K/502/3775 |
Level 3 | 3 | 25 |