City & Guilds
Level 3
QN: 601/3139/1
Curriculum Active
City & Guilds Level 3 Diploma In Advanced Professional Cookery (Kitchen and Larder)
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 555 hours.
Qualification Level
Level 3
Awarding Body
City & Guilds
Syllabus Units
7 Units
Guided Hours
555 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Advanced skills and techniques in producing fish and shellfish dishes
Verified
Key Learning Objectives:
- Be able to prepare fish and shellfish dishes and fish and shellfish products
- understand how to prepare fish and shellfish dishes and fish and shellfish products
- Be able to produce fish, shellfish dishes and fish and shellfish products
- understand how to produce fish, shellfish dishes and fish and shellfish products
2
Advanced skills and techniques in producing meat dishes
Verified
Key Learning Objectives:
- Be able to prepare meat, cuts, joints and associated products
- understand how to prepare meat, cuts, joints and associated products
- Be able to produce meat dishes and associated products
- understand how to produce meat dishes and associated products
3
Advanced skills and techniques in producing poultry and game dishes
Verified
Key Learning Objectives:
- Be able to prepare poultry and game, cuts, joints and offal
- Understand how to prepare poultry, and game, cuts, joints and offal
- Be able to produce poultry, game dishes and offal
- Understand how to produce poultry, game dishes and offal
4
Advanced skills and techniques in producing vegetable and vegetarian dishes
Verified
Key Learning Objectives:
- Be able to produce vegetable and vegetarian dishes
- Understand how to produce vegetable and vegetarian dishes
5
Exploring Gastronomy
Verified
Key Learning Objectives:
- Be able to understand the influences on eating and drinking culture
6
Supervisory skills in the hospitality industry
Verified
Key Learning Objectives:
- Be able to apply and monitor good health and safety practices
- know the health and safety requirements of a professional kitchen
- Understand how to apply staff supervisory skills within a small team
7
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)
- 601/3139/1
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- May 2014