CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie

Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 420 hours.

Qualification Level

Level 3

Awarding Body

CTH

Syllabus Units

8 Units

Guided Hours

420 hrs

Instant access to interactive lessons, quizzes, and spaced revision.

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:

By the end of the unit learners will be able to do the following: - produce display and decorative items including demonstarting safe and hygienic kitchen practices, meeting requirements and design specifications and checking quality.- finish decorative items and display pieces, using different techniques, checking quality and storing and displaying items correctly.

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Key Learning Objectives:

Learners successfully completing this unit will be able to- PRODUCE paste products and petits fours, using a variety of ingredients, paste types and methods to meet requirements.- FINISH paste products and petits fours in an appropriate manner, using a variety of finishes, meeting service requirements and demonstrating safe kitchen practices.Learners will be expected to use a vriety of techniques and equipment, and demonstrate precision and work to timescales when completing tasks.