Highfield
Level 3
QN: 603/6960/7
Curriculum Active
Highfield Level 3 Diploma in Patisserie, Confectionery and Bakery (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Occupational Qualification. Total guided learning hours: 393 hours.
Qualification Level
Level 3
Awarding Body
Highfield
Syllabus Units
14 Units
Guided Hours
393 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
Fillings, Toppings, Icings, Glazes, Creams, Sauces and Decorative Techniques
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish fillings, toppings, icings, glazes, creams, sauces and decorative techniques
- Be able to prepare, cook and finish fillings, toppings, icings, glazes, creams, sauces and decorative techniques
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
Preparing, Cooking and Finishing: Biscuits and Cakes
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish biscuits and cakes
- Be able to prepare, cook and finish a variety of biscuits and cakes
6
Preparing, Cooking and Finishing: Dough and Bread Products
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish dough and bread products
- Be able to prepare, cook and finish dough and bread products
7
Preparing, Cooking and Finishing: Hot and Cold Desserts
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish hot and cold desserts
- Be able to prepare, cook and finish a variety of hot and cold desserts
8
Preparing, Cooking and Finishing: Paste and Pastry Products
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish paste and pastry products
- Be able to prepare, cook and finish a variety of paste and pastry products
9
Preparing, Cooking and Finishing: Petit Fours and Miniatures
Verified
Key Learning Objectives:
- Understand how to prepare, cook and finish petit fours and miniatures
- Be able to prepare, cook and finish petit fours and miniatures
10
Preparing, Cooking and Finishing: Sugar and Chocolate Work
Verified
Key Learning Objectives:
- Understand the chemistry of sugar and chocolate, the principles of tempering chocolate and how to prepare, cook and finish sugar and chocolate work
- Be able to prepare, cook and finish sugar and chocolate
11
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
12
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
13
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
14
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)
- 603/6960/7
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Occupational Qualification
- Operational Start
- Jan 2021