Ofqual Logo DfES Logo CCEA Logo
The Register of Regulated Qualifications

View Qualification : SQA Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (QCF)

Qualification
Qualification Number
600/2673/X
Title
SQA Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (QCF)
Awarding Organisation
Fees Price List Url
Qualification Type
QCF
Qualification Sub Type
None
Qualification Level
Level 3
Qualification Sub Level
None
EQF Level
Level 4
Regulation Start Date
21-Jul-2011
Operational Start Date
01-Aug-2011
Operational End Date
Certification End Date
Offered In England
Yes
Offered In Wales
Yes
Offered In Northern Ireland
Yes
Assessment Language In English
Yes
Assessment Language In Welsh
No
Assessment Language In Irish
No
SSA
7.4 Hospitality and Catering
Purpose
B. Prepare for further learning or training and/or develop knowledge and/or skills in a subject area
Sub Purpose
B2. Develop knowledge and/or skills in a subject area
Total Credits
26
Min Credits at/above Level
25
Minimum Guided Learning Hours
186
Maximum Guided Learning Hours
216
Diploma Guided Learning Hours
186
Barring Classification Code
ZZZZ
Overall Grading Type
Pass
Assessment Methods
Portfolio of Evidence
Exemptions
Structure Requirements
Learners must achieve 26 credits in total. 9 credits must come from mandatory group A and 17 credit must come from optional group B
The awarding organisation states that this qualification is appropriate for use in the following age ranges.
Age Ranges
Pre-16 : No; 16-18 : Yes; 18+ : No; 19+ : Yes
Further information
This does not imply that eligibility for funding has been agreed for these age ranges.
For further information on the funding of 14-19 qualifications offered in England, please refer to the DFE Section 96 website.
For further information on the funding of 19+ qualifications offered in England, please refer to the SFA website.
For further information on funding in Wales, visit the DAQW website.
For further information on funding in Northern Ireland, visit the DELNI and DENI website.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of the legal requirements around activities undertaken by learners of specific ages.
Compound Group
OG
Label
OG
Name
Overarching Group
Group Requirements
Learners must achieve 26 credits in total. 9 credits from group A and 17 credits from group B
Minimum Credit Value
26
Maximum Credit Value
Minimum Subcomponents
2
Maximum Subcomponents
2
Mandatory Within Group
Yes
Pathway Reference
Unit Group
A
Label
A
Name
Mandatory Group A
Group Requirements
Learners must achieve all 9 credits in this group
Minimum Credit Value
9
Maximum Credit Value
9
Minimum Subcomponents
3
Maximum Subcomponents
3
Mandatory Within Group
Yes
Linked Unit
Development of Working Relationships in Hospitality
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Development of Working Relationships in Hospitality
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
Linked Unit
Health, Safety and Security in the Hospitality Working Environment
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Health, Safety and Security in the Hospitality Working Environment
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
35
Unit Credit Value
4
Linked Unit
Food safety in catering
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Food safety in catering
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
1
Unit Group
B
Label
B
Name
Optional Group B
Group Requirements
Learners must achieve 17 credits from this group
Minimum Credit Value
17
Maximum Credit Value
Minimum Subcomponents
6
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Preparation, Cooking and Finishing of Fish Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Preparation, Cooking and Finishing of Fish Dishes
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Preparation, Cooking and Finishing of Meat Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Preparation, Cooking and Finishing of Meat Dishes
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Preparation, Cooking and Finishing of Poultry Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Preparation, Cooking and Finishing of Poultry Dishes
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Preparation, Cooking and Finishing of Vegetable Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Preparation, Cooking and Finishing of Vegetable Dishes
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Preparation, Cooking and Finishing of Hot Sauces
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Preparation, Cooking and Finishing of Hot Sauces
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Principles of preparing, cooking and finishing complex soups
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Principles of preparing, cooking and finishing complex soups
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
2
Linked Unit
Principles of preparing, cooking and finishing fresh pasta dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Principles of preparing, cooking and finishing fresh pasta dishes
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
8
Unit Credit Value
2
Linked Unit
Principles of preparing, cooking and finishing complex cakes, sponges, biscuits and scones
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Principles of preparing, cooking and finishing complex cakes, sponges, biscuits and scones
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
12
Unit Credit Value
2
Linked Unit
Principles of preparing, cooking and presenting complex cold products
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Principles of preparing, cooking and presenting complex cold products
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
2
Linked Unit
Preparation, Cooking and Finishing of Dressings and Cold Sauces
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Preparation, Cooking and Finishing of Dressings and Cold Sauces
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Principles of preparing, cooking and finishing complex hot desserts
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Principles of preparing, cooking and finishing complex hot desserts
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
2
Linked Unit
Principles of preparing, cooking and finishing complex cold desserts
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
Principles of preparing, cooking and finishing complex cold desserts
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
2
Linked Unit
The Principles of Food Safety Supervision for Catering
Linked Reference Number
Not Set
Unit
Unit Reference Number
Title
The Principles of Food Safety Supervision for Catering
Organisation Name
People1st
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Barred Units
There are no barred units to display.
Qualification Objectives
ObjectiveResponse
GCSEs prioritised to measure school and/or teacher performanceNot Set
Other GCSEsNot Set
Other level 1, 2 and1/2 qualifications used to indicate learners' attainment on completion of compulsory schooling and included in measures of school and/or teacher performanceNot Set
GCEs and ASNot Set
Other level 3 qualifications designed to demonstrate eligibility for progression to higher education and/or used to measure school or college performanceNot Set
ESOL qualifications that are required for citizenshipNot Set
Qualifications that indicate an individual can undertake a specific role in the workplace and that may be relied upon by employersNot Set
Qualifications that an individual is required by law to have gained in order to undertake a specific roleNot Set
Qualifications taken primarily for growth and enjoymentNot Set
Qualifications that are designed to meet the needs of a named employer or other organisationNot Set
Qualifications that are included within apprenticeships frameworks, including functional skillsNot Set
2.4.6.0L