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QCA code: 100/5369/4
Certification end date: 31/7/2012
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Download the H372 framework document - which shows mandatory and optional units.
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HS2 : Establish and develop positive working relationships in hospitality
2G3 : Maintain food safety when storing, preparing and cooking food
HS4 : Maintain the health, hygiene, safety and security of the working environment
3NFPC5 : Prepare, cook and finish complex cakes, biscuits, sponges and scones
3NFPC7 : Prepare, process and finish chocolate products
3NFPC12 : Prepare and cook complex hot desserts
3NFPC14 : Produce sauces, fillings and coatings for complex desserts
HS3 : Contribute to the control of resources
2NFPC13 : Prepare, cook and finish healthier dishes
3NFPC4 : Prepare, cook and finish complex bread and dough products
3NFPC6 : Prepare, cook and finish complex pastry products
3NFPC8 : Prepare, process and finish marzipan, pastillage and sugar products
3NFPC13 : Prepare and cook complex cold desserts
3G1 : Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
HS9 : Contribute to the development and introduction of recipes and menus
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If you are interested in becoming approved with City & Guilds for an award similar to this, please see our becoming approved page.
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