Highfield Level 4 Diploma in Culinary Supervision and Management (RQF)
610/0250/1
- Level: Level 4
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Highfield Qualifications (Recognised)
- Total credits: 48
- Guided learning hours: 303
- Total qualification time: 480
- Assessment methods: Multiple Choice Examination, Portfolio of Evidence, Written Examination
Units (9)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Health and Safety in the Workplace RN5219/K/602/1647 |
Level 3 | 3 | 30 |
Environmental awareness and sustainability in the hospitality and catering industry RN5219/L/650/1073 |
Level 4 | 3 | 20 |
Financial planning and cost control in the hospitality and catering industry RN5219/K/650/1072 |
Level 4 | 8 | 48 |
Gastronomy and global cuisines RN5219/R/650/1075 |
Level 4 | 8 | 48 |
Principles of HACCP for Management RN5219/T/616/6769 |
Level 4 | 4 | 30 |
Resource management in the hospitality and catering industry RN5219/J/650/1071 |
Level 4 | 4 | 24 |
Staff management, training and development in the hospitality and catering industry RN5219/H/650/1070 |
Level 4 | 8 | 48 |
Supervision of food production in the hospitality and catering industry RN5219/M/650/1074 |
Level 4 | 4 | 24 |
The Principles of Food Safety Management for Catering RN5219/H/502/0390 |
Level 4 | 6 | 40 |