Qualification Ref: 600/0862/3
- The Course is available through electronic learning.
- The average course is 9 Months; however your own length of learning will be individually agreed.
- The maximum number of workplace visits will be one visit per calendar month.
- There will be an individually agreed programme of on and off the job learning.
To achieve learners must complete 26 credits in total
- 9 credits from GROUP A – MANDATORY UNITS
- At least 17 credits from GROUP B – OPTIONAL UNITS
|LEVEL||UNIT TITLE||GLH||CREDIT VALUE||PLEASE TICK|
|GROUP A – MANDATORY UNITS|
|3||Unit 351||Development of working relationships in hospitality||30||4|
|3||Unit 352||Health, safety and security in the hospitality working environment||35||4|
|2||Unit 252||Food safety in catering||9||1|
|GROUP B – OPTIONAL UNITS|
|3||Unit 355||Preparation, cooking and finishing of fish dishes||26||3|
|3||Unit 356||Preparation, cooking and finishing of meat dishes||26||3|
|3||Unit 357||Preparation, cooking and finishing of poultry dishes||26||3|
|3||Unit 358||Preparation, cooking and finishing of vegetable dishes||26||3|
|3||Unit 353||Preparation, cooking and finishing of hot sauces||26||3|
|3||Unit 359||Principles of preparing, cooking and finishing complex soups||9||2|
|3||Unit 360||Principles of preparing, cooking and finishing of fresh pasta dishes||8||2|
|3||Unit 361||Principles of preparing, cooking and fishing complex cakes, sponges, biscuits and scones||12||2|
|3||Unit 362||Principles of preparing, cooking and presenting complex cold products||10||2|
|3||Unit 354||Preparation, cooking and finishing dressings and cold sauces||26||3|
|3||Unit 363||Principles of preparing, cooking and finishing complex hot desserts||9||2|
|3||Unit 364||Principles of preparing, cooking and finishing complex cold desserts||9||2|
|3||Unit 365||The principles of food safety supervision for catering||25||3|
For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.