BTEC Catering
Preparation for Life and Work
What will you be working towards?
| Alternative Title | Pearson BTEC Level 3 Technical Level in Professional Cookery for Professional Chefs (Chef de Partie) |
| Code | NULL |
| Qualification Type | Other Regulated/Accredited Qualification |
| Qualification Level | Level 3 |
| Course type | Full Time |
Overview
This qualification is for learners who want to progress further in a career in food production and catering, particularly in leadership roles, such as chef de partie. It is designed for post-16 learners as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within hospitality and catering services, or to more specialised training in different cuisines.
Achieving this qualification will give learners an advantage when applying for a job in hospitality. The types of jobs they will be ready for are:
• chef de partie
• specialist chef de partie
• sous chef
• assistant catering manager.
When studied as part of a full study programme, alongside other qualifications including maths
Details
Unit 1: Exploring Gastronomy 15
Unit 2: Supervision of Safety in Hospitality 27
Unit 3: Leadership and Supervision in Hospitality 45
Unit 4: Sustainability in a Professional Kitchen 57
Unit 5: Advanced Skills and Techniques in Meat Dishes 69
Unit 6: Advanced Skills and Techniques in Vegetable and Vegetarian Dishes 79
Unit 7: Advanced Skills and Techniques in Poultry and Game Dishes 89
Unit 8: Advanced Skills and Techniques in Fish and Shellfish Dishes 101
Unit 9: Advanced Skills and Techniques in Producing Paste Products 113
Unit 10: Advanced Skills and Techniques in Producing Dough and Batter Products 123
Unit 11: Advanced Skills and Techniques in Biscuits, Cakes and Sponges 133
Unit 12: Advanced Skills and Techniques in Hot, Cold and Frozen Desserts 147
Unit 13: Chef de Partie Professional Cookery Operations 161
How will it be delivered?
Entry requirements
5 GCSE's - Including English and Maths - Grades 4-9
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