VTCT Skills Level 3 Diploma in Professional Patisserie and Confectionery
600/4805/0
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: VTCT Skills (Recognised)
- Total credits: 53
- Guided learning hours: 384
- Total qualification time: 530
- Assessment methods: Portfolio of Evidence, Practical Demonstration/Assignment
Units (9)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Practical Gastronomy RN5198/L/600/9152 |
Level 3 | 11 | 60 |
Produce biscuits, cakes and sponges RN5198/R/601/6569 |
Level 3 | 6 | 49 |
Produce display pieces and decorative items RN5198/R/601/6572 |
Level 3 | 5 | 39 |
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 |