CTH Level 4 Diploma in Professional Culinary Arts
603/3601/8
- Level: Level 4
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Confederation of Tourism and Hospitality (Recognised)
- Total credits: 120
- Guided learning hours: 720
- Total qualification time: 1200
- Assessment methods: Coursework, Portfolio of Evidence, Practical Examination
Units (12)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Menu Planning and costing RN5131/T/506/4376 |
Level 4 | 7 | 60 |
Nutrition, allergens and sustainability RN5131/F/617/2185 |
Level 4 | 7 | 60 |
Prepare, cook and finish complex Farinaceous dishes RN5131/R/506/4319 |
Level 4 | 7 | 60 |
Prepare, cook and finish complex meat, poultry and game RN5131/D/506/4100 |
Level 4 | 7 | 60 |
Prepare, cook and finish complex sauces and dressings RN5131/L/617/2187 |
Level 4 | 7 | 60 |
Prepare, cook and finish Fish and Shell Fish RN5131/L/506/4321 |
Level 4 | 7 | 60 |
Prepare, cook and finish Hors d’oeuvres and Canapés RN5131/R/506/4353 |
Level 4 | 7 | 60 |
Prepare, cook and finish Pastries, Desserts and Confectionery RN5131/J/506/4110 |
Level 4 | 7 | 60 |
Prepare, cook and finish terrines, ballotines, galantines and pâtés RN5131/J/617/2186 |
Level 4 | 7 | 60 |
Prepare, cook and finish Vegetables and Salads RN5131/K/506/4374 |
Level 4 | 7 | 60 |
Prepare, cook and finish Yeast Products RN5131/R/506/4370 |
Level 4 | 7 | 60 |
Self-management in the professional kitchen RN5131/A/617/2184 |
Level 4 | 7 | 60 |