This qualification can be undertaken on its own or is used as the Technical Certificate for the Level 3 Advanced Apprenticeship framework. Learners must achieve 26 credits in total 9 credits from Mandatory Group A and at least 17 credits from Optional Group B

Mandatory Group A

  • Development of working relationships in hospitality (4 credits)
  • Health, safety and security in the hospitality working environment (4 credits)
  • Food safety in catering (1 credit)

Optional Group B

  • Preparation, cooking and finishing of fish dishes (3 credits)
  • Preparation, cooking and finishing of meat dishes (3 credits)
  • Preparation, cooking and finishing of poultry dishes (3 credits)
  • Preparation, cooking and finishing of vegetable dishes (3 credits)
  • Preparation, cooking and finishing of hot sauces (3 credits)
  • Principles of preparing, cooking and finishing complex soups (2 credits)
  • Principles of preparing cooking and finishing of fresh pasta dishes (2 credits)
  • Principles of preparing cooking and finishing complex cakes, sponges, biscuits and scones(2 credits)
  • Principles of preparing, cooking and presenting complex cold products (2 credits)
  • Preparation, cooking and finishing dressings and cold sauces (3 credits)
  • Principles of preparing, cooking and finishing complex hot desserts (2 credits)
  • Principles of preparing, cooking and finishing complex cold desserts (2 credits)
  • The principles of food safety supervision for catering (3 credits)