VTCT Skills Level 3 Diploma in Professional Cookery Studies
600/9005/4
- Level: Level 3
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: VTCT Skills (Recognised)
- Total credits: 56
- Guided learning hours: 473
- Total qualification time: 560
- Assessment methods: Portfolio of Evidence, Practical Demonstration/Assignment
Units (23)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Food safety in catering RN5198/H/502/0132 |
Level 2 | 1 | 9 |
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 |
Development of Working Relationships in Hospitality RN5198/F/600/1808 |
Level 3 | 4 | 30 |
Practical Gastronomy RN5198/L/600/9152 |
Level 3 | 11 | 60 |
Preparation, Cooking and Finishing of Dressings and Cold Sauces RN5198/J/600/1812 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Fish Dishes RN5198/L/600/1813 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Hot Sauces RN5198/F/600/1811 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Meat Dishes RN5198/D/600/1816 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Poultry Dishes RN5198/H/600/1817 |
Level 3 | 3 | 26 |
Preparation, Cooking and Finishing of Vegetable Dishes RN5198/K/600/1818 |
Level 3 | 3 | 26 |
Principles of preparing, cooking and finishing complex soups RN5198/D/502/8276 |
Level 3 | 2 | 9 |
Principles of preparing, cooking and finishing fresh pasta dishes RN5198/T/502/8266 |
Level 3 | 2 | 8 |
Principles of preparing, cooking and presenting complex cold products RN5198/F/502/8318 |
Level 3 | 2 | 10 |
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 |