The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry.
This qualification covers a variety of topics including:
1st Block release: 29th May to 16th June 2023 (3-week duration)
Content covered: training on POE and evidence gathering, Units: 1,2 and 3
2nd block release: 7th August 2023 to 18th August 2023 (2-week duration)
Content Covered: Units 4,5 and 6
3rd Block release: 13th November 2023 to 24th November 2023 (2-week duration)
Content Covered: Units 7 and 8,
4th Block release: 12th February 2024 to 23 February 2024 (2-week duration)
Content Covered: Units 9,10 and 11
5th Block release: Dates to be confirmed early 2024 (2-week duration)
Content Covered: Units 12
6th Block release: Dates to be confirmed early 2024 (2-week duration)
Content Covered: Units 13
7th Block release: Dates to be Confirmed early 2024 (2-week duration)
Content Covered: Units 14
8th Block release: Dates to be confirmed end 2024 (2-week duration)
Content covered: Unit 15.
9th Block release: Dates to be confirmed end 2023 for 2024 (2-week duration)
Content covered Unit 16
10th Block Release Dates to be confirmed early 2025. ( 2-week duration )
Content covered Unit 17
11th Block Release Dates to be confirmed early 2025 ( 2-week duration )
Content covered Unit 18
12th Block Release Dates to be confirmed early 2025 ( 2-week duration )
Content covered Unit 19
13th Block Release Dates to be confirmed early 2025 ( 2-week duration )
Content covered Revision.
14th Block Release Dates to be confirmed early 2025 ( 2-week duration )
Content covered Exams.
To complete the Highfield Level 3 Diploma for Professional Chef (RQF), learners must complete all units contained within the mandatory group:
Unit | Unit Number | Unit title |
L/617/7261 | 1 | Principles of Food Safety for Catering |
L/615/5244 | 2 | Health and Safety within the Workplace |
T/600/1059 | 3 | Principles of Customer Service in Hospitality Leisure |
F/618/5793 | 4 | Principles of Kitchen Equipment and Knife Skill |
J/618/5794 | 5 | Workplace Standards and Professional Development in |
L/618/5795 | 6 | Culinary Numeracy and Units of Measurement |
R/618/5796 | 7 | Nutrition, Special Diets and Allergen Awareness |
L/618/5800 | 8 | Environmental Awareness in the Catering Industry |
R/618/5801 | 9 | Cold Food Preparation and Presentation |
Y/618/5797 | 10 | Kitchen Operations and Food Production Preparation |
H/618/5799 | 11 | Menu Planning and Recipe Costing |
Y/618/5802 | 12 | Preparing, Cooking and Finishing: Stocks, Soups and |
D/618/5803 | 13 | Preparing, Cooking and Finishing: Fish and Shellfish |
H/618/5804 | 14 | Preparing, Cooking and Finishing: Meat, Poultry, Game |
K/618/5805 | 15 | Preparing, Cooking and Finishing: Vegetables, Fruits, |
M/618/5806 | 16 | Preparing, Cooking and Finishing: Rice, Grain, Pasta |
T/618/5807 | 17 | Preparing, Cooking and Finishing: Egg Dishes |
A/618/5808 | 18 | Preparing, Cooking and Finishing: Pastry and Bakery |
F/618/5809 | 19 | Preparing, Cooking and Finishing: Desserts |
Duration of Qualification:
24 months in total, with 9 Block Release sessions, totalling 18 weeks of Block release.
Inclusive in course fees:
Excluded from Course fees:
Examination re-writes fee/s, uniforms, Chefs knives, basic stationary.
Cost of Qualification:
The entry requirements are as follows:
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