City & Guilds
Level 3
QN: 600/0862/3
Curriculum Active
City & Guilds Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery)
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 312 hours.
Qualification Level
Level 3
Awarding Body
City & Guilds
Syllabus Units
16 Units
Guided Hours
312 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Development of Working Relationships in Hospitality
Verified
Key Learning Objectives:
- Understand the key elements that encourage good working relationships
- Understand the principles of maintaining good working relationships with colleagues
- Know how to work well with a manager
- Know how to maintain good customer relations
2
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
3
Health, Safety and Security in the Hospitality Working Environment
Verified
Key Learning Objectives:
- Know how to maintain health, hygiene, safety and security at work
- Understand the need for the maintenance of information regarding health, hygiene, safety and security
- Understand risk management in the work place
4
Preparation, Cooking and Finishing of Dressings and Cold Sauces
Verified
Key Learning Objectives:
- Know how to prepare dressings and cold sauces for basic dishes, 2
- Know how to cook dressings and cold sauces, 3
- Know how to finish dressings and cold sauces
5
Preparation, Cooking and Finishing of Fish Dishes
Verified
Key Learning Objectives:
- Understand how to prepare fish for complex dishes, 2
- Understand how to cook fish for complex dishes, 3
- Understand how to finish complex fish dishes
6
Preparation, Cooking and Finishing of Hot Sauces
Verified
Key Learning Objectives:
- Know how to prepare hot sauces, 2
- Know how to cook hot sauces, 3
- Understand how to finish hot sauces
7
Preparation, Cooking and Finishing of Meat Dishes
Verified
Key Learning Objectives:
- Understand how to prepare meat for complex dishes, 2
- Understand how to cook meat for complex dishes, 3
- Understand how to finish complex meat dishes
8
Preparation, Cooking and Finishing of Poultry Dishes
Verified
Key Learning Objectives:
- Understand how to prepare poultry for complex dishes, 2
- Understand how to cook poultry for complex dishes, 3
- Understand how to finish complex poultry dishes
9
Preparation, Cooking and Finishing of Vegetable Dishes
Verified
Key Learning Objectives:
- Understand how to cook complex vegetable dishes
- Know how to finish complex vegetable dishes
10
Principles of preparing, cooking and finishing complex cakes, sponges, biscuits and scones
Verified
Key Learning Objectives:
- Know how to prepare complex cakes, sponges, biscuits and scones
- Know how to cook complex cakes, sponges, biscuits and scones
- Know how to finish complex cakes, sponges, biscuits and scones
11
Principles of preparing, cooking and finishing complex cold desserts
Verified
Key Learning Objectives:
- Know how to prepare complex cold desserts
- Know how to cook complex cold desserts
- Know how to finish complex cold desserts
12
Principles of preparing, cooking and finishing complex hot desserts
Verified
Key Learning Objectives:
- Know how to prepare hot desserts
- Know how to cook complex hot desserts
- Know how to finish complex hot desserts
13
Principles of preparing, cooking and finishing complex soups
Verified
Key Learning Objectives:
- Know how to prepare complex soups
- Know how to cook complex soups
- Know how to finish complex soups
14
Principles of preparing, cooking and finishing fresh pasta dishes
Verified
Key Learning Objectives:
- Know how to prepare fresh pasta dishes
- Know how to cook fresh pasta dishes
- Know how to finish fresh pasta dishes
15
Principles of preparing, cooking and presenting complex cold products
Verified
Key Learning Objectives:
- Know how to prepare complex cold products
- Know how to cook complex cold products
- Know how to present complex cold products
16
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 600/0862/3
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Apr 2011