Global Hospitality Qualifications (8064)

Level 3 Advanced Diploma in Culinary Arts and Supervision

(8064-06)

Structure
To achieve the Level 3 Advanced Diploma in Culinary Arts and Supervision, learners must
achieve all of the units listed in the table below.
8064-06 Level 3 Advanced Diploma in Culinary Arts and Supervision

City & Guilds Unit title GLH TUT

unit number
301 Developing opportunities for progression in the culinary 25 40
industry

302 Supervise and monitor own section 30 40

303 Contribute to business success 50 70
304 Contribute to the guest experience 40 70
305 Sustainability in professional kitchens 15 30
306 Monitoring and supervision of food safety 30 35
307 Produce and present advanced starters using standardised 80 110
recipes
308 Produce and present advanced main course dishes using 120 170
standardised recipes
309 Produce and present advanced desserts and dough using 80 110
standardised recipes

Title and level GLH TQT

8064-06 Level 3 Advanced Diploma in Culinary Arts and Supervision 470 675
Unit 301 Developing opportunities for progression in the
culinary industry

Unit aim: Hospitality is one of the fastest growing global industries that can provide
rewarding jobs and career opportunities locally, nationally and internationally.
Understanding the diverse range of job roles within a professional kitchen and
their associated job tasks and the role of supervision in a professional kitchen for
can allow learners to explore potential progression routes within the industry.

The aim of this unit is to provide learners with an understanding of the role of
the Chef de Partie within a professional kitchen, as well as the roles and
responsibilities of other staff members. It will also provide learners with an
understanding of the techniques available to support their development.

Learners will gain knowledge of the key qualities required of a Chef de Partie,
progression opportunities and how they this can be achieved through
development.

Learning outcome
The learner will:

Understand the roles and opportunities within a professional kitchen

Assessment criteria
The learner can:
1. Describe key activities of junior level staff in a professional kitchen Junior.

2. Describe key activities of supervisory level staff in a professional kitchen Supervisory.

3. Describe key activities of managerial level staff within a professional kitchen Managerial.

4. Describe progression routes available in the culinary industry Progression routes.

5. Describe the responsibilities of a Chef de Partie in different types of

establishments Types of establishments.
Unit 302 Supervise and monitor own section

Unit aim: In a restaurant, excellent food and service is always a team effort. If
the meal is not well prepared or if the service is poor, the guest may
not enjoy the dining experience. All members of the team have a
role in making the guests experience memorable. For an aspiring
Chef de Partie this begins with the organisation of their section and
an ability to monitor quality and anticipate and manage problems

The aim of this unit is to provide learners with the skills to

successfully set goals and targets, develop their supervisory skills to
monitor the readiness and performance of a section within a
kitchen, contributing to the kitchens business success.

Learners will manage operational pressure whilst planning for,

monitoring and evaluating the performance of the team within a
professional kitchen. Learners will also be able to respond to issues
and problem solve in an appropriate manner.

Learning outcome
The learner will:
Be able to set goals and targets to manage own section

Assessment criteria
The learner can:
1. Check service information required to plan for food production and service
Service Information

2. Create a plan for food production and service Plan

3. Conduct team briefings ready for food production and service

Team briefings
Unit 303 Contribute to business success

Unit aim: Business success within hospitality industry relies on multiple factors.
Whether in a fast food take away, a 5* hotel or hostel business are guided
by legislation, health and safety and regulation. In such a competitive
industry, businesses need to find ways in which to achieve a competitive
advantage whist complying with the demands of legislation and health
and safety regulation.

The aim of this unit is to introduce supervisors, and aspiring

supervisors to the key areas where they can make a positive
contribution to business success to support their hospitality
establishment in having a competitive advantage.

Through this unit learners will understand the relevant legislation and
how they have a role to play in its compliance. Learners will understand
the benefits of technology, how to contribute effectively to resources
and how to ensure that training can be delivered successfully.

Learning outcome
The learner will:
Understand relevant legislation for own section

Assessment criteria
The learner can:
1. Identify legislation requirements applied in own section

2. Describe how organisations ensure compliance of legislation

3. Describe how operational procedures are standardised Standardised

4. Describe how operational procedures are communicated
5. Explain the benefits of complying with legislation
6. Describe how own section complies with legislation
7. Explain the key role of a supervisor in the monitoring of food safety
Unit 304 Contribute to the guest experience

Unit aim: Guests of the hospitality industry are increasingly looking for high
levels of service and that their expectations met. The professional
kitchen plays an important part in the overall guest and dining
experience. In such a competitive industry, the kitchen needs to
find ways in which they stand out from their competitors. If their
staff do not know what makes positive guest service, they are
unlikely to meet the requirements of their guests.

The aim of the unit is to enable learners to gain knowledge of

the impact of the professional kitchen on guest experience and
how as a Chef de Partie they can support a positive guest
experience. It will also explore global influences and the effect
of these on the professional kitchen and the guest’s
expectations, as well as factors affecting menu planning.

This unit will provide learners with the knowledge of the

expectations of guests, the benefits to the kitchen on providing
a positive experience and the how the kitchen can influence the
guests dining experience through an understanding of global
cuisine and guest expectations. Learners will also understand
the factors affecting menu planning and how to adapt dishes for
guest requirements.

Learning outcome
The learner will:
Understand impact of the kitchen and food operations on guest satisfaction

Assessment criteria
The learner can:
1. Identify guest expectations and guest issues

2. Describe methods the kitchen can use for gathering guest satisfaction levels

3. Explain the benefits of positive guest satisfaction to a professional kitchen

4. Explain actions that the Chef de Partie can take to maximise guest satisfaction
Unit 305 Sustainability in professional kitchens

Unit aim: The hospitality business has the potential to have a major negative
impact on the environment whether through the use of plastics in
takeaway food and drink, the use of electrical and other carbon-
based energy systems, the drain on potentially scarce water
resources to launder bedding and tableware or the carbon footprint
associated with transporting food across the globe. There is an
increased focus on sustainability by the public and increasing
expectations that businesses start to reduce that negative impact
together with looking at how sustainable practices can be
incorporated to enable them to operate more efficiently and cost
effectively.

The aim of this unit is to provide learners with the knowledge of the
principles of sustainability in the hospitality industry and how
sustainable practices might by introduced into the kitchen
environment and what the impact of these may have on the
organisation

Learners will develop knowledge of sustainability practices within a

professional kitchen, the implications for the implementation of
sustainable practices into a business and the impact this may have.
Learners will also develop knowledge of specific examples for how they
can contribute to sustainability when working in a professional kitchen.

It is expected that learners will have previously completed the L2

Awareness of sustainability in the hospitality industry, or have the
equivalent level of knowledge.
Learning outcome
The learner will:
Understand sustainability in the hospitality industry

Assessment criteria
The learner can:
1. Describe the impact of using sustainable practices on a global scale
2. Explain the purpose of the waste hierarchy
3. Describe how different approaches can contribute to sustainability in the hospitality
industry

4. Describe how sustainable practices are applied in the hospitality industry

5. Describe how procuring resources can impact on the carbon footprint

6. Explain food
sustainabl
Unit 306 Monitoring and supervision of food safety

Unit aim: Consistent food safety and high food quality are essential ingredients for
the success of any food business. A food safety programme is vital for a
successful food business and is only as strong as the staff who implement
it. When used as a proactive strategy it will add value to a food business’
operational success, from food preparation through to food service it
enhances a reputation, reduces waste and prevents food safety hazards
that could harm guests.
A food safety management system requires continuous supervision and
monitoring to ensure regulation compliance and guest confidence.

The aim of the unit is to provide learners who aspire to the role of
supervisor with the skills to supervise and monitor a food safety
management system based on the principles of HACCP or ISO within their
area of responsibility. Learners will also understand the procedures and
methods of monitoring food safety practices and record keeping within a
professional kitchen.

The unit will ensure that supervisors or prospective supervisors receive

training in food safety management and the development and
implementation of food safety management procedures that is
appropriate to their responsibilities.

Learners will also understand the procedures and methods of

monitoring food safety practices and record keeping within a
professional kitchen.

Learning outcome
The learner will:
Understand the role of the supervisor in ensuring compliance with food safety legislation

Assessment criteria
The learner can:
1. Describe food safety management
procedures
2. ISO food safety management system (FSMS) requirements:

3. Explain the importance of a food safety management system

4. Explain the responsibilities of employers and employees in respect of food safety

legislation and procedures for compliance

5. Explain the key role of a supervisor in the monitoring of food safety

6. State the ways in which legislation is enforced

Unit 307 Produce and present advanced starters using
standardised recipes

Unit aim: An operation's own standardised recipes are used to control production,
ensuring standards are achieved no matter who is producing it, whether it
is a new employee making a dish for the first time or an experienced
member of staff increasing the recipe to meet the number of guests
expected. Starters, entrées, appetizers and mezze are often the focus point
of a meal occasion, setting the tone for the rest of the meal and learning
the skills to develop these dishes confidently will be an asset to any aspiring
Chef de Partie.

The aim of this unit is to provide learners with the skills of how to produce and
present advanced starters using standardised recipes, ensuring an ability to
adjust standardised recipes to meet volume demands or guest needs.

Learners will develop the skills to produce both hot and cold soups,
advanced hot and cold starter courses and accompanying sauces that
feature on traditional and contemporary menus.

Learners will also use classical and contemporary methods of preparation to

create the first course to a meal experience or light lunch option for the
guest suitable for restaurant and volume catering.

Learning outcome
The learner will:
Be able to prepare, cook and serve hot soups & advanced hot starters

Assessment criteria
The learner can:
1. Check quality of
ingredients

2. Determine correct quantity of ingredients

3. Monitor the safe use of equipment used when making hot soups and hot starters

4. Prepare a range of hot soups and hot starters using correct preparation
methods

5. Cook a range of hot soups and hot starters

6. Apply quality checks during the cooking of hot soups and advanced starters
7. Use equipment safely during the cooking of hot soups and advanced starters
8. Finish a range of hot soups & advanced hot starters using appropriate finishing methods
Unit 308 Produce and present advanced main
course dishes using standardised recipes
Unit aim: An operation's own standardised recipes are used to control
production, ensuring standards are achieved no matter who is
producing it, whether it is a new employee making a dish for the first
time or an experienced member of staff increasing the recipe to meet
the number of guests expected.

The aim of this unit is to provide learners with the skills in how to
produce and present advanced main course dishes using standardised
recipes, ensuring an ability to adjust standardised recipes to meet
volume demands or guest needs

Learners will also use classical and contemporary methods of

preparation to create the main course to a meal experience or lunch
option for the guest suitable for restaurant and volume catering.

Learning outcome
The learner will:
Be able to prepare, cook and serve advanced meat, poultry and offal main course dishes

Assessment criteria
The learner can:
1. Check quality of
ingredients

2. Determine correct quantity of ingredients

3. Monitor the safe use of equipment used when making advanced meat, poultry
and offal main course dishes

4. Prepare a range of advanced meat, poultry and offal main course dishes using correct
5. Preparation
methods

6. Cook a range of advanced meat, poultry and offal main course dishes using different
methods of cookery

7. Apply quality checks during the cooking of advanced meat, poultry and offal
main course dishes

8. Use equipment safely during the cooking of advanced meat, poultry and offal main course
dishes

9. Finish a range of advanced meat, poultry and offal main course dishes using
appropriate finishing methods
Unit 309 Produce and present advanced desserts
and dough products using standardised recipes

Unit aim: An operation's own standardised recipes are used to control

production, ensuring standards are achieved no matter who is
producing it, whether it is a new employee making a dish for
the first time or an experienced member of staff increasing the
recipe to meet the number of guests expected.

The aim of this unit is to provide learners with the skills of how to
produce and present advanced desserts and dough products using
standardised recipes, ensuring an ability to adjust standardised
recipes to meet volume demands or guest needs

Learners will also use classical and contemporary methods of

preparation, cookery and finishing to create desserts course
dishes for a meal experience suitable for restaurant and volume
catering.

Learning outcome
The learner will:
Be able to prepare, cook and finish advanced hot dessert dishes

Assessment criteria
The learner can:
1. Check quality of
ingredients

2. Determine correct quantity of ingredients

3. Monitor the safe use of equipment used when making advanced hot desserts dishes
4. Prepare a range of advanced hot dessert courses dishes using correct preparation methods
5. Cook a range of advanced hot dessert courses dishes using different methods of cookery
6. Apply quality checks during the cooking of advanced hot dessert course dishes
7. Use equipment safely during the cooking of advanced hot dessert course dishes
8. Finish a range of advanced hot dessert course dishes using appropriate finishing methods