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Hospitality And Catering Principles (Professional Cookery) C&G Level 3 Certificate at Alert Training UK Limited

Course description

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

Course content

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)

How to apply

If you want to apply for this course, you will need to contact Alert Training UK Limited directly.

Last updated date: 10 November 2016

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