The Level 3 Advanced Technical Diploma in Professional Cookery (450) will help learners undertake advanced skills and techniques in producing dishes, enabling them to undertake roles within a kitchen, whether in kitchen & larder or the pastry section.
This qualification will have a particular focus on commodities.
The topics that you will undertake include:
• Legal and social responsibilities in the professional kitchen
• Financial control in the professional kitchen
• Stocks, soups and sauces
• Fruit and vegetables
• Meat and offal
• Poultry
• Fish and shellfish
• Farinaceous dishes
• Desserts and puddings
• Paste products
• Biscuits, cakes and sponges
• Fermented products
• Chocolate products
By undertaking Advanced Technical Diploma for Professional Chefs (Patisserie & Confectionary) (450) learners will cover advanced skills and techniques in producing pastry products, for example centre piece decorative products or chocolate pieces to an advanced level.
The topics that will be undertaken include:
• The principles of food safety supervision for catering
• Supervisory skills in the professional kitchen
• Sustainability for the professional kitchen
• Exploring gastronomy
• Advanced skills and techniques in producing dough and batter products
• Advanced skills and techniques in producing petits fours
• Advanced skills and techniques in producing paste products
• Advanced skills and techniques in producing hot, cold and frozen desserts
• Advanced skills and techniques in producing cakes and sponges
• Advanced skills and techniques in producing display pieces and decorative items
The Advanced Technical Diploma for Professional Chefs (Kitchen & Larder) (450) will help learners undertake advanced skills and techniques in producing dishes, and will provide them with the skills needs to work in a kitchen in a variety of roles but specialising in the kitchen & larder side.
The topics that will be undertaken include:
• The principles of food safety supervision for catering
• Supervisory skills in the professional kitchen
• Sustainability for the professional kitchen
• Exploring gastronomy
• Advanced skills and techniques in producing vegetable and vegetarian dishes
• Advanced skills and techniques in producing meat and offal dishes
• Advanced skills and techniques in producing poultry and game dishes
• Advanced skills and techniques in producing fish and shellfish dishes
The Advanced Technical Diploma for Professional Chefs (540) qualifications will help learners undertake advanced skills and techniques in producing dishes and pastry products, enabling learners to undertake roles within a kitchen whether in kitchen & larder or the pastry section.
The topics that will be undertaken include:
• The principles of food safety supervision for catering
• Exploring gastronomy
• Advanced skills and techniques in producing vegetable and vegetarian dishes
• Advanced skills and techniques in producing meat dishes
• Advanced skills and techniques in poultry and game dishes
• Advanced skills and techniques in producing fish and shellfish
• Advanced skills and techniques in producing paste products
• Advanced skills and techniques in producing hot, cold and frozen desserts
• Advanced skills and techniques in producing cakes and sponges
For more information, download the qualification handbook from the centre documents section.
With the Advanced Technical Diploma in Professional Cookery (450) irrespective of ability, learners will likely commence as a commis chef, but be promoted once they have shown the skills they have gained while undertaking this qualification.
The specific further roles learners enter depend upon the type of establishment, but typically one of these roles is likely:
• Commis Chef
• Demi Chef De Partie
• Pastry Chef
These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s
With the Advanced Technical Diploma for Professional Chefs (Patisserie & Confectionary) (450) specific roles will vary according to the type of establishment that learners work, but typically one of these roles are likely:
• Pastry Chef
• Chocolatier
These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s
With the Advanced Technical Diploma for Professional Chefs (Kitchen & Larder) (450) irrespective of ability, learners will likely commence as a commis chef, but be promoted once they have shown the skills they have gained while undertaking this qualification.
The specific further roles learners enter depend upon the type of establishment, but typically one of these roles is likely:
• Commis Chef
• Demi Chef De Partie
These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s
With the Advanced Technical Diploma for Professional Chefs (540) irrespective of ability, learners will likely commence as a commis chef, but be promoted once they have shown the skills they have gained while undertaking this qualification.
The specific further roles learners enter depend upon the type of establishment, but typically one of these roles is likely:
• Commis Chef
• Demi Chef De Partie
• Pastry Chef
These roles could be undertaken in any one of the following establishments where learners can gain employment.
• Restaurants
Regional
Michelin *
High Street
• Hotels
Large chains
Rural
Boutique
• Café’s
Level 3 Advanced Technical Diploma in Professional Cookery (450)
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Accreditation No: 601/7497/3
This is a reference number related to UK accreditation framework
-
Type: Technical
This is categorisation to help define qualification attributes e.g. type of assessment
-
Credits: Data unavailable
Credits are a measure of the size of the qualification
-
Guided Learning Hours: 450 - 450
This is the average contact time a centre would typically commit
-
Total Qualification Time: 720
The total time for the qualification
-
Key Stage: 5
This shows the equivalent Key Stage level.
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UCAS Points
- Distinction*: 56
- Distinction: 48
- Merit: 32
- Pass: 16
This is how many UCAS points this qualification is equivalent to
-
Last Certification:
31/08/2022
This is the last date that a certificate can be issued
-
Performance table: 2018
This is the year in which this qualification will count towards English performance tables
Level 3 Advanced Technical Diploma for Professional Chefs (540)
-
Accreditation No: 601/7462/6
This is a reference number related to UK accreditation framework
-
Type: Technical
This is categorisation to help define qualification attributes e.g. type of assessment
-
Credits: Data unavailable
Credits are a measure of the size of the qualification
-
Guided Learning Hours: 540 - 540
This is the average contact time a centre would typically commit
-
Total Qualification Time: 900
The total time for the qualification
-
Key Stage: 5
This shows the equivalent Key Stage level.
-
UCAS Points
- Distinction*: 84
- Distinction: 72
- Merit: 48
- Pass: 24
This is how many UCAS points this qualification is equivalent to
-
Last Certification:
31/08/2022
This is the last date that a certificate can be issued
-
Performance table: 2018
This is the year in which this qualification will count towards English performance tables
Level 3 Advanced Technical Diploma for Professional Chefs (Patisserie and Confectionery) (450)
-
Accreditation No: 601/7498/5
This is a reference number related to UK accreditation framework
-
Type: Technical
This is categorisation to help define qualification attributes e.g. type of assessment
-
Credits: Data unavailable
Credits are a measure of the size of the qualification
-
Guided Learning Hours: 450 - 450
This is the average contact time a centre would typically commit
-
Total Qualification Time: 720
The total time for the qualification
-
Key Stage: 5
This shows the equivalent Key Stage level.
-
UCAS Points
- Distinction*: 56
- Distinction: 48
- Merit: 32
- Pass: 16
This is how many UCAS points this qualification is equivalent to
-
Last Certification:
31/08/2022
This is the last date that a certificate can be issued
-
Performance table: 2018
This is the year in which this qualification will count towards English performance tables
Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder) (450)
-
Accreditation No: 601/7499/7
This is a reference number related to UK accreditation framework
-
Type: Technical
This is categorisation to help define qualification attributes e.g. type of assessment
-
Credits: Data unavailable
Credits are a measure of the size of the qualification
-
Guided Learning Hours: 450 - 450
This is the average contact time a centre would typically commit
-
Total Qualification Time: 720
The total time for the qualification
-
Key Stage: 5
This shows the equivalent Key Stage level.
-
UCAS Points
- Distinction*: 56
- Distinction: 48
- Merit: 32
- Pass: 16
This is how many UCAS points this qualification is equivalent to
-
Last Certification:
31/08/2022
This is the last date that a certificate can be issued
-
Performance table: 2018
This is the year in which this qualification will count towards English performance tables