BTEC Specialist qualifications Hospitality and Catering Principles (Professional Cookery) (L3)

Here you’ll find support for teaching and studying the Level 3 BTEC Specialist Certificate in Hospitality and Catering Principles (Professional Cookery). This qualification, which helps boost learners’ career prospects by giving them the skills, knowledge and understanding that employers look for.

Units offered include food safety in catering, and preparation, cooking and finishing of hot sauces, dressings and cold sauces, and fish, meat, poultry and vegetable dishes.

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Specification

Specification

BTEC Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) specification
Download PDF | 1.1 MB
Qualification type:
BTEC Specialist qualification
Qualification title:
Pearson BTEC Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery)
Level:
Level 3
Accreditation status:
Accredited
Guided Learning Hours (GLH):
186
Credits:
26
Total Qualification Time (TQT):
260
Qualification number (QN):
600/0872/6
Availability:
UK and international
First teaching:
2011
Review date:
  • Tue Dec 31 15:18:00 UTC 2019 ? This is the date by which we must have decided to extend, withdraw or replace a qualification.

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What are BTEC Specialist qualifications?

The BTEC Specialist suite includes hundreds of work-related qualifications from level 1 to level 3. By giving you the valuable skills, knowledge and understanding wanted in the workplace, they give you the opportunity to enhance your employability and progress in your chosen career.

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