Highfield
Level 4
QN: 610/0250/1
Curriculum Active
Highfield Level 4 Diploma in Culinary Supervision and Management (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Vocationally-Related Qualification. Total guided learning hours: 312 hours.
Qualification Level
Level 4
Awarding Body
Highfield
Syllabus Units
9 Units
Guided Hours
312 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Environmental awareness and sustainability in the hospitality and catering industry
Verified
Key Learning Objectives:
- Understand environmental sustainability in the hospitality and catering industry
- Understand environmental sustainability with regards to fishing and wildlife
- Understand environmental sustainability with regards to crop farming
- Understand environmental sustainability with regards to animal husbandry
2
Financial planning and cost control in the hospitality and catering industry
Verified
Key Learning Objectives:
- Understand financial planning and profitability in the hospitality and catering industry
- Understand operational cost control in the hospitality and catering industry
- Be able to maintain profitability and cost control in the kitchen
3
Gastronomy and global cuisines
Verified
Key Learning Objectives:
- Understand the concept of gastronomy
- Understand global cuisines and international culinary styles
- Be able to prepare, cook and finish global dishes
4
Health and Safety in the Workplace
Verified
Key Learning Objectives:
- Understand the requirements for health, safety and welfare in the workplace
- Understand the benefits of using a safety management system
- Understand the principles of risk assessment
- Understand the risks and control methods for common workplace hazards
- Understand how to manage the effects of accidents and incidents
5
Principles of HACCP for Management
Verified
Key Learning Objectives:
- Understand the importance of CODEX based HACCP food safety management procedures
- Understand how to manage the implementation of CODEX based HACCP food safety management procedures
- Understand how to develop CODEX based HACCP food safety management procedures
- Understand how to evaluate CODEX based HACCP food safety management procedures
6
Resource management in the hospitality and catering industry
Verified
Key Learning Objectives:
- Understand facility and equipment resource management in the hospitality and catering industry
- Understand commodity resource management in the hospitality and catering industry
- Be able to manage facilities, equipment and commodities in the kitchen
7
Staff management, training and development in the hospitality and catering industry
Verified
Key Learning Objectives:
- Understand how to effectively manage and organise staff in the hospitality and catering industry
- Be able to organise teams and set objectives to meet customer demand and achieve results
- Understand how to motivate teams to work in accordance with business requirements
- Be able to apply methods of communication to achieve results and take action to limit communication shortcomings within teams
- Understand how to manage personal development and performance of team members
- Be able to manage staff and maximise potential in their role and identify opportunities for development
8
Supervision of food production in the hospitality and catering industry
Verified
Key Learning Objectives:
- Understand food production supervision in the hospitality and catering industry
- Be able to supervise food production in the kitchen
9
The Principles of Food Safety Management for Catering
Verified
Key Learning Objectives:
- Understand how food business operators can ensure compliance with food safety legislation.
- Understand the operational requrements needed to ensure food safety.
- Understand how to establish food safety management procedures.
- Understand the controls required for food safety.
- Understand how to maintain food safety management procedures.
Regulatory & Verification Details
- Qualification Number (QN)
- 610/0250/1
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jan 2022