City & Guilds Level 3 Advanced Professional Cookery (7100-85)
Issued by
City & Guilds
This qualification is aimed at a chef with plenty of experience, who may already supervise others or manage resources. It covers the advanced techniques for both Kitchen and Larder and Patisserie and Confectionary. The minimum age of learners is 16. QAN (601/3142/1)
Skills
Earning Criteria
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They are able to:
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Understand the principles of food safety supervision for catering
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Develop the necessary knowledge and understanding of how to supervise, lead and train in order to develop good teamwork in a professional kitchen
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Explore gastronomy
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Develop advanced skills and techniques is producing vegetable and vegetarian dishes
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Develop advanced skills and techniques in producing meat dishes
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Develop advanced skills and techniques in poultry and game dishes
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Develop advanced skills and techniques in producing fish and shellfish
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Produce dough and batter product
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Produce petits fours
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Produce paste products
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Produce hot, cold and frozen desserts
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Produce cakes, biscuits and sponges