CTH
Level 4
QN: 603/3601/8
Curriculum Active
CTH Level 4 Diploma in Professional Culinary Arts
Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 720 hours.
Qualification Level
Level 4
Awarding Body
CTH
Syllabus Units
12 Units
Guided Hours
720 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Menu Planning and costing
Verified
Key Learning Objectives:
- Create a variety of menus for different catering events
- Create menus in accordance with budget requirements, Present menus in a creative and professional manner
2
Nutrition, allergens and sustainability
Verified
Key Learning Objectives:
- After completing this unit the learner can:- demonstrate an understanding of nutrients and their roles - adapt a meal to create an improved and balanced menu - identify allergens, how to work with them and how to inform customers - research sustainable suppliers and ingredients to create a menu
3
Prepare, cook and finish complex Farinaceous dishes
Verified
Key Learning Objectives:
- Prepare a range of complex farinaceous dishes including fresh pasta and rice dishes using a variety of methods and skills, and handling techniques
4
Prepare, cook and finish complex meat, poultry and game
Verified
Key Learning Objectives:
- Upon completing this unit the learner will
- Prepare meat (red meat and white meat), poultry and game for cooking and finishing using a variety of complex methods and skills, Cook meat (red meat and white meat), poultry and game dishes using a variety of cooking methods, Finish complex meat (red meat and white meat), poultry and game dishes using a variety of finishing methods
5
Prepare, cook and finish complex sauces and dressings
Verified
Key Learning Objectives:
- After completing this unit the learner can:- prepare sauces and dressings for cooking and finishing using a variety of methods and skills.- cook sauces and dressings using a variety of cooking methods.- finish sauces and dressings using a variety of finishing methods.
6
Prepare, cook and finish Fish and Shell Fish
Verified
Key Learning Objectives:
- Prepare fish and shellfish dishes using a variety of types of fish and shellfish and using a variety of methods and skills, Cook fish and shellfish dishes using a variety of cooking methods, Finish fish and shellfish dishes using a range of finishing methods
7
Prepare, cook and finish Hors d’oeuvres and Canapés
Verified
Key Learning Objectives:
- Prepare a variety of hors d’oeuvres and canapés using a variety of methods and skills, Cook a variety of hors d’oeuvres and canapés using a variety of cooking methods, Finish a variety of hors d’oeuvres and canapés using a variety of finishing methods
8
Prepare, cook and finish Pastries, Desserts and Confectionery
Verified
Key Learning Objectives:
- Prepare pastries, desserts and confectionery for cooking and finishing using a variety of methods and techniques, Cook pastries, desserts and confectionery using a variety of cooking methods, Finish pastries, desserts and confectionery using a range of different finishing methods and techniques
9
Prepare, cook and finish terrines, ballotines, galantines and pâtés
Verified
Key Learning Objectives:
- By completing this unit the learner can- prepare and assemble terrines, ballotines, galantines and pâtés using a variety of preparation and handling methods.- cook terrines, ballotines, galantines and pâtés using a variety of handling methods and cooking methods.- finish terrines, galantines, ballotines and pâtés using a variety of finishing methods.
10
Prepare, cook and finish Vegetables and Salads
Verified
Key Learning Objectives:
- Prepare dishes that include a range of vegetables and salads using a variety of preparation methods and skills, Cook dishes that include a range of vegetables and salads using a variety of cooking methods, Finish dishes that include a range of vegetables and salads using a variety of finishing methods
11
Prepare, cook and finish Yeast Products
Verified
Key Learning Objectives:
- Prepare dishes using yeast products and a variety of shaping and flavouring methods and handling techniques, Cook dishes using yeast products and a variety of cooking methods, Finish dishes using yeast products and a variety of finishing methods
12
Self-management in the professional kitchen
Verified
Key Learning Objectives:
- By completing this unit the learner will have the skills to:- demonstrate an understanding of nutrients and their roles - adapt a meal to create an improved and balanced menu - identify allergens, how to work with them and how to inform customers - research sustainable suppliers and ingredients to create a menu -
Regulatory & Verification Details
- Qualification Number (QN)
- 603/3601/8
- Regulated Status
- Available to learners
- Awarding Body
- CTH
- Qualification Type
- Occupational Qualification
- Operational Start
- Sept 2018