City & Guilds Level 3 Diploma in Advanced Professional Cookery (7100-85)
This qualification is aimed at a chef with plenty of experience, who may already supervise others or manage resources. It covers the advanced techniques for both Kitchen and Larder and Patisserie and Confectionary. The minimum age of learners is 16. QAN (601/3142/1)
Skills / Knowledge
- Advanced Skills And Techniques In
- Gastronomy
- Leading And Training Teams
- Producing Meat; Poultry; Offal; Game; Fish And Shellfish
- Producing Petit Fours
- Supervising Food Safety
Earning Criteria
Required
They are able to:
Understand the principles of food safety supervision for catering
Develop the necessary knowledge and understanding of how to supervise, lead and train in order to develop good teamwork in a professional kitchen
Explore gastronomy
Develop advanced skills and techniques is producing vegetable and vegetarian dishes
Develop advanced skills and techniques in producing meat dishes
Develop advanced skills and techniques in poultry and game dishes
Develop advanced skills and techniques in producing fish and shellfish
Produce dough and batter product
Produce petits fours
Produce paste products
Produce hot, cold and frozen desserts
Produce cakes, biscuits and sponges
This qualification is regulated by OFQUAL ( https://www.gov.uk/government/organisations/ofqual )
This qualification is regulated by Qualification Wales ( https://www.qualificationswales.org/english/ )
This qualification is regulated by CCEA in Northern Ireland ( https://ccea.org.uk/regulation )
This qualification is regulated by SQA in Scotland ( https://accreditation.sqa.org.uk/accreditation/Awarding_Body_Approval/Approved_Awarding_Bodies )
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