Highfield
Level 3
QN: 603/6949/8
Curriculum Active
Highfield Level 3 Diploma for Professional Chefs (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Occupational Qualification. Total guided learning hours: 454 hours.
Qualification Level
Level 3
Awarding Body
Highfield
Syllabus Units
19 Units
Guided Hours
454 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Cold Food Preparation and Presentation
Verified
Key Learning Objectives:
- Understand how to prepare, store, finish and display cold food dishes for cold food presentation
- Be able to prepare, cook and finish a variety of cold food dishes
2
Culinary Numeracy and Units of Measurement
Verified
Key Learning Objectives:
- Understand the basic principles of numeracy
- Understand the basic principles of units of measurement
3
Environmental Awareness in the Catering Industry
Verified
Key Learning Objectives:
- Understand how to support environmental sustainability in a catering environment
- Understand the concept of ethical considerations in the catering and hospitality industry
4
Health and Safety within the Workplace
Verified
Key Learning Objectives:
- Understand roles and duties for health, safety and welfare in the workplace
- Understand the process of risk assessment
- Understand how risk assessments improve health and safety at work
- Know the procedures for responding to accidents, near misses and ill-health in the workplace
5
Kitchen Operations and Food Production Preparation
Verified
Key Learning Objectives:
- Understand the organisation and operations of kitchens
- Understand the concept of ordering and maintaining commodities for kitchen operations
- Understand the concept of food production systems in the catering and hospitality industry
- Understand the concept of interpreting menus for food production in the catering and hospitality industry
- Be able to interpret menus for food production in the kitchen
6
Menu Planning and Recipe Costing
Verified
Key Learning Objectives:
- Understand how to plan menus for a variety of meal occasions, styles and requirements
- Understand recipes and recipe costings
7
Nutrition, Special Diets and Allergen Awareness
Verified
Key Learning Objectives:
- Understand the impact of diet on health and wellness
- Understand the impact of food preparation and cooking on the nutritional content of food
- Understand the characteristics and consequences of food allergies and intolerances
- Understand how to prevent and control allergenic contamination
- Know how to accurately communicate allergen information to consumers
8
Preparing, Cooking and Finishing: Desserts
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish desserts
- Be able to prepare, cook and finish desserts
9
Preparing, Cooking and Finishing: Egg Dishes
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish egg dishes
- Be able to prepare, cook and finish egg dishes
10
Preparing, Cooking and Finishing: Fish and Shellfish Dishes
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish fish and shellfish dishes
- Be able to prepare, cook and finish fish and shellfish dishes
11
Preparing, Cooking and Finishing: Meat, Poultry, Game and Offal Dishes
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish meat, poultry, game and offal dishes
- Be able to prepare, cook and finish meat, poultry, game and offal dishes
12
Preparing, Cooking and Finishing: Pastry and Bakery Products
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish pastry and bakery products
- Be able to prepare, cook and finish pastry and bakery products
13
Preparing, Cooking and Finishing: Rice, Grain, Pasta and other Farinaceous Dishes
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish rice, grain, pasta and farinaceous dishes
- Be able to prepare, cook and finish rice, grain, pasta and farinaceous dishes
14
Preparing, Cooking and Finishing: Stocks, Soups and Sauces
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish stocks, soups and sauces
- Be able to prepare, cook and finish stocks, soups and sauces
15
Preparing, Cooking and Finishing: Vegetables, Fruits, Pulses and Vegetable Protein Dishes
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish vegetables, fruit, pulses and vegetable protein dishes
- Be able to prepare, cook and finish vegetables, fruit, pulses and vegetable protein dishes
16
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand the importance to the organisation in providing excellent customer service in the hospitality, leisure, travel and tourism industries
- Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries
- Understand the importance of customers’ needs and expectations in the hospitality, leisure, travel and tourism industries
17
Principles of Food Safety for Catering
Verified
Key Learning Objectives:
- Understand the importance of food handlers keeping themselves and work areas clean and hygienic
- Understand the importance of keeping food products safe
18
Principles of Kitchen Equipment and Knife Skill Techniques
Verified
Key Learning Objectives:
- Understand how to care for food preparation and cooking equipment
- Understand how to use and care for knives and cutting equipment for different knife skill techniques
19
Workplace Standards and Professional Development in the Catering Industry
Verified
Key Learning Objectives:
- Understand the reasons for and impact of complying with an organisation’s standards of conduct and behaviour
- Understand job roles and career pathways available within the organisation and wider hospitality industry
- Understand how to communicate and work effectively as a team member
- Be able to contribute to own learning and development within the workplace
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6949/8
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Occupational Qualification
- Operational Start
- Jan 2021