Level 3 Advanced Diploma in Culinary Arts and Supervision (8064-06)
This qualification is suitable for people who have gained experience as a chef and wish to extend their knowledge of the planning and monitoring of operations and staff within the kitchen environment and broaden their overall knowledge of operating successfully within the wider hospitality industry. It is aligned to the Global Hospitality Certification, developed in partnership with Worldchefs and employers around the world. (City & Guilds qualification number 8064-06)
This person understands the roles and opportunities in a professional kitchen, the attributes of a Chef de Partie and how to apply knowledge and skills acquired from training or learning activities to improve working practice. They can complete their own professional knowledge and skills development. They can set goals and targets to manage and monitor their section and manage pressure by solving problems.
They understand relevant legislation for their own section, how technology supports kitchen operations, how to contribute effectively to managing resources within budget and how skills training can be delivered in their section. They understand the impact of kitchen and food operations on guest satisfaction, the factors influencing eating and drinking experiences and how to plan menus to meet guest requirements.
This person understands sustainability in hospitality and how sustainable practices are implemented in professional kitchens. They understand the role of the supervisor in ensuring compliance with food safety legislation, the application and monitoring of food safety practices and how to implement food safety management procedures.
This person can prepare, cook and serve: - Hot and cold soups and advanced starters, dressings, sauces, chutneys and relishes. - Advanced main courses with meat, poultry, offal, fish, shellfish, crustaceans, as well as vegetarian and vegan dishes, hot sauces and side dishes. - Advanced hot and cold desserts and dough items.