CTH Level 3 Diploma in Professional Cookery

Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 798 hours.

Qualification Level

Level 3

Awarding Body

CTH

Syllabus Units

15 Units

Guided Hours

798 hrs

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Course Syllabus & Study Modules

Complete breakdown of verified curriculum topics and learning objectives.

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Key Learning Objectives:

Investigate kitchen production systems.2.
Examine the structure of kitchen staff organisation.3.
Analyse the workflow within an operating kitchen environment.4.
Describe the influencing factors on workflow in an operating kitchen environment.

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Key Learning Objectives:

The aim of this unit is to develop the students' knowledge and understanding of supervising resources, a range of staff and ensuring profit margins are monitored and maintained within a partie/section of a kitchen. By completing the unit a student will be able to brief, coach and train others to maximise their performance and to deliver high quality dishes; they will also understand how to build teams, positively motivate others and influence the behaviour of team members, In addition, the learner will understand the principals of profit and loss, and recognise how to support the overall financial performance of the department through operating effectively to reduce wastage and deliver profit margins. They will also be able to describe the principles of supply chain management, sustainable procurement and working practices in the kitchen.

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Key Learning Objectives:

Prepare fermented dough goods for cooking and finishing using a range of techniques and skills.2. Cook fermented dough goods for finishing using a range of techniques and skills.3. Finish fermented dough goods using a range of techniques and skills.

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Key Learning Objectives:

Explain the background, menu structure and trends in ethnic cookery
Explain the use of equipment, commodities and cooking methods used in ethnic cookery.
Use food preparation and cooking knowledge and skills to prepare a range of ethnic dishes

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Key Learning Objectives:

Explain menu structure and trends in international cookery
Explain the use of equipment, commodities and cooking methods used in International cookery
Use food preparation and cooking knowledge and skills to prepare International cookery

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Key Learning Objectives:

Understand aspects of diet and nutrition in relation to vegetarian and plant-based cookery
Prepare vegetarian and plant-based ingredients for cooking and finishing using a range of techniques and skills.Cook and finish vegetarian and plant-based dishes using a range of techniques and skills.