CTH
Level 3
QN: 601/8362/7
Curriculum Active
CTH Level 3 Certificate in Professional Cookery
Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 210 hours.
Qualification Level
Level 3
Awarding Body
CTH
Syllabus Units
5 Units
Guided Hours
210 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Techniques & skills in baking and baked products
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Techniques & skills in baking and baked products
- Apply practical skills, procedures and techniques in Techniques & skills in baking and baked products
- Evaluate performance, standards and best practices for Techniques & skills in baking and baked products
2
Techniques & skills in preparation, cooking and finishing fish and shellfish
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Techniques & skills in preparation, cooking and finishing fish and shellfish
- Apply practical skills, procedures and techniques in Techniques & skills in preparation, cooking and finishing fish and shellfish
- Evaluate performance, standards and best practices for Techniques & skills in preparation, cooking and finishing fish and shellfish
3
Techniques & skills in preparation, cooking and finishing poultry,meat and game
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Techniques & skills in preparation, cooking and finishing poultry,meat and game
- Apply practical skills, procedures and techniques in Techniques & skills in preparation, cooking and finishing poultry,meat and game
- Evaluate performance, standards and best practices for Techniques & skills in preparation, cooking and finishing poultry,meat and game
4
Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups
- Apply practical skills, procedures and techniques in Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups
- Evaluate performance, standards and best practices for Techniques & skills in preparation, cooking and finishing vegetables, sauces and soups
5
Techniques & skills in producing frozen,cold and hot desserts
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Techniques & skills in producing frozen,cold and hot desserts
- Apply practical skills, procedures and techniques in Techniques & skills in producing frozen,cold and hot desserts
- Evaluate performance, standards and best practices for Techniques & skills in producing frozen,cold and hot desserts
Regulatory & Verification Details
- Qualification Number (QN)
- 601/8362/7
- Regulated Status
- Available to learners
- Awarding Body
- CTH
- Qualification Type
- Occupational Qualification
- Operational Start
- Mar 2016