Qualification Information
| VTCT Product Code: AT30380 | GLH: 360 - 437 | Age Restriction: 16 |
| Qualification Number: 600/4537/1 | Units: 12 - 18 | Registration End Date: 30th Jun 2020 |
| Level: 3 | Minimum Credits: 56 |
Additional Information
This qualification will develop your knowledge, understanding and skills to work in a professional cooking environment. Specifically you will learn how to maintain the health, hygiene, safety and security of the working environment and develop productive working relationships with colleagues. You will also learn how to maintain food safety when storing, preparing and cooking food.
The optional units that make up this qualification will allow you to tailor your learning to your employer’s needs and your personal interests and preferences. Units range from preparing, cooking and finishing and variety of complex dishes to contributing to the control of resources and the development of recipes and menus.
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 3 components and earn a minimum of 17 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UT20869 | D/601/6980 | Maintain food safety when storing, preparing and cooking food | 2 | 4 | 32 |
| UT20950 | M/501/0428 | Develop productive working relationships with colleagues | 2 | 9 | 27 |
| UT31012 | Y/502/9569 | Maintain the health, hygiene, safety and security of the working environment | 3 | 4 | 27 |
Optional - from this group you'll need to cover a minimum of 9 components and earn a minimum of 39 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UT20851 | A/601/4962 | Produce healthier dishes | 2 | 3 | 28 |
| UT20934 | T/601/7214 | Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector | 2 | 2 | 16 |
| UT30956 | A/601/5495 | Prepare poultry for complex dishes | 3 | 3 | 23 |
| UT30957 | A/601/5562 | Cook and finish complex game dishes | 3 | 4 | 36 |
| UT30958 | A/601/5657 | Prepare, cook and finish complex hot sauces | 3 | 4 | 25 |
| UT30959 | D/502/4163 | Ensure food safety practices are followed in the preparation and serving of food and drink | 3 | 5 | 35 |
| UT30961 | D/601/5666 | Prepare, cook and finish complex bread and dough products | 3 | 4 | 27 |
| UT30962 | D/601/5702 | Produce sauces, fillings and coatings for complex desserts | 3 | 4 | 33 |
| UT30966 | F/601/5479 | Prepare fish for complex dishes | 3 | 3 | 21 |
| UT30967 | F/601/5661 | Prepare, cook and finish complex soups | 3 | 4 | 29 |
| UT30968 | H/502/4097 | Contribute to the control of resources | 3 | 4 | 30 |
| UT30971 | H/601/5488 | Prepare meat for complex dishes | 3 | 4 | 28 |
| UT30972 | H/601/5507 | Cook and finish complex fish dishes | 3 | 4 | 38 |
| UT30973 | H/601/5670 | Prepare, cook and finish complex cakes, sponges, biscuits and scones | 3 | 5 | 35 |
| UT30976 | J/601/5676 | Prepare, process and finish marzipan, pastillage and sugar products | 3 | 5 | 42 |
| UT30981 | K/601/5556 | Cook and finish complex shellfish dishes | 3 | 4 | 31 |
| UT30982 | K/601/5704 | Prepare, cook and finish dressings and cold sauces | 3 | 3 | 20 |
| UT30984 | L/601/5677 | Prepare, cook and present complex cold products | 3 | 5 | 38 |
| UT30985 | L/601/5694 | Prepare, cook and finish complex hot desserts | 3 | 3 | 26 |
| UT30991 | M/601/5557 | Cook and finish complex meat dishes | 3 | 4 | 31 |
| UT30992 | M/601/5560 | Cook and finish complex poultry dishes | 3 | 4 | 31 |
| UT30993 | M/601/5591 | Cook and finish complex vegetable dishes | 3 | 4 | 30 |
| UT30994 | M/601/5672 | Prepare, cook and finish complex pastry products | 3 | 3 | 29 |
| UT31000 | R/601/5485 | Prepare shellfish for complex dishes | 3 | 4 | 28 |
| UT31001 | R/601/5499 | Prepare game for complex dishes | 3 | 4 | 28 |
| UT31002 | R/601/5664 | Prepare, cook and finish fresh pasta dishes | 3 | 4 | 29 |
| UT31003 | R/601/5700 | Prepare, cook and finish complex cold desserts | 3 | 3 | 30 |
| UT31008 | T/601/5673 | Prepare, process and finish complex chocolate products | 3 | 5 | 42 |
| UT31013 | Y/601/5682 | Prepare, finish and present canapés and cocktail products | 3 | 4 | 32 |
| UT41028 | K/502/4117 | Contribute to the development of recipes and menus | 4 | 4 | 22 |
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
Documents
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
Centres approved to run this qualification
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.