How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer Confederation of Tourism and Hospitality has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and Confederation of Tourism and Hospitality awards. A qualified assessor at the centre judges your evidence, and the certificate comes from Confederation of Tourism and Hospitality.
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These are the units Confederation of Tourism and Hospitality registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with Confederation of Tourism and Hospitality. It does the teaching and the mapping. Confederation of Tourism and Hospitality sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
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What each unit actually teaches you to do
Food safety practices in the preparation, service and storage of food Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Apply food safety practices during the preparation of food, adhering to relevant regulations and guidelines.
- Apply food safety practices during the service of food, ensuring safe handling and presentation.
- Apply food safety practices during the storage of food, maintaining appropriate temperatures and conditions.
- Identify potential food safety hazards in the preparation, service and storage of food.
- Implement control measures to minimise the risk of food safety hazards.
Kitchen organisation Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Investigate kitchen production systems, considering different models and their applications.
- Examine the structure of kitchen staff organisation, identifying roles and responsibilities.
- Analyse the workflow within an operating kitchen environment, identifying potential bottlenecks and areas for improvement.
- Describe the influencing factors on workflow in an operating kitchen environment, such as menu design, equipment availability, and staffing levels.
Supervising in the Professional Kitchen Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Understand the principles of supervising resources within a professional kitchen environment.
- Understand the principles of supervising a range of staff within a professional kitchen environment.
- Understand the principles of ensuring profit margins are monitored and maintained within a partie/section of a kitchen.
- Demonstrate the ability to brief, coach and train others to maximise their performance and deliver high-quality dishes.
- Demonstrate the ability to build teams, positively motivate others, and influence the behaviour of team members.
- Understand the principles of profit and loss in a kitchen environment.
- Recognise how to support the overall financial performance of the department through operating effectively to reduce wastage and deliver profit margins.
- Describe the principles of supply chain management, sustainable procurement, and working practices in the kitchen.
Techniques & skills in baking and baked products Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Demonstrate techniques used in baking a range of baked products
- Apply skills in the production of baked goods
- Evaluate the quality of baked products
- Understand the principles of baking science
- Apply health and safety practices in a baking environment
Techniques & skills in producing fermented dough products Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Prepare fermented dough goods for cooking and finishing, utilising a range of techniques and skills.
- Cook fermented dough goods for finishing, utilising a range of techniques and skills.
- Finish fermented dough goods, utilising a range of techniques and skills.
Techniques & skills in producing frozen,cold and hot desserts Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Understand the principles of producing frozen desserts, cold desserts, and hot desserts
- Demonstrate techniques for preparing a variety of frozen desserts, such as ice cream, sorbet, and parfait
- Prepare a range of cold desserts, including mousses, creams, and chilled cakes
- Apply different methods for producing hot desserts, such as soufflés, puddings, and baked goods
- Demonstrate skills in decorating and presenting desserts to a professional standard
- Understand and apply food safety and hygiene practices when handling ingredients for desserts
- Evaluate the flavour, texture, and appearance of finished desserts
Techniques and skills in producing decorative items and display items Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Produce display and decorative items including demonstrating safe and hygienic kitchen practices, meeting requirements and design specifications and checking quality
- Finish decorative items and display pieces, using different techniques, checking quality and storing and displaying items correctly
Techniques and skills in producing paste products and petits fours Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Produce paste products and petits fours, using a variety of ingredients, paste types and methods to meet requirements
- Finish paste products and petits fours in an appropriate manner, using a variety of finishes, meeting service requirements and demonstrating safe kitchen practices
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Keep up to date with current industry and food trends
- Standard
Manage food safety in a professional kitchen Legacy
The jobs these credits are mapped to
A qualification is never a dead end here. Each of these is a job record this qualification is a mapped route into.
- 1 record
Where this can lead
General Manager (GM)
This work builds leadership, financial skill and problem-solving that can lead to a Regional Director of Operations role or a move into VP of Operations.
See the whole journeyThe credits, and who awards them
Level 3 credits are regulated, and they are awarded by Confederation of Tourism and Hospitality rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.
What you would be collecting
Food safety practices in the preparation, service and storage of foodKitchen organisationSupervising in the Professional KitchenTechniques & skills in baking and baked productsTechniques & skills in producing fermented dough productsTechniques & skills in producing frozen,cold and hot dessertsTechniques and skills in producing decorative items and display itemsTechniques and skills in producing paste products and petits fours
Each one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Coach · your practice partner Illustration - Lead it Apply
“Supervising in the Professional Kitchen” is practised on the team you actually have. You talk through the call you are about to make, and Zavmo makes you say it the way you would say it to them.
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Food safety practices in the preparation, service and storage of food, one of this qualification's own units.
Applied to your work in any of these jobs
This unit covers food safety practices during food preparation, service, and storage. Learners will apply hygiene techniques, prevent cross-contamination, and maintain appropriate conditions to ensure compliance with relevant regulations.
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
Built for CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie
8 units in this credential, in the order it lists them, awarded by Confederation of Tourism and Hospitality.
- Food safety practices in the preparation, service and storage of food
- Kitchen organisation
- Supervising in the Professional Kitchen
- Techniques & skills in baking and baked products
- Techniques & skills in producing fermented dough products
- Techniques & skills in producing frozen,cold and hot desserts
and 2 more in the full unit list below.
Free tools
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Three free tools, no account needed. Each one ends with a role, a level and a way in.
Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.