Issue 5 Jun 2011
Amendments indicated by a black line in the margin
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
HOSPITALITY AND CATERING QUALIFICATIONS DIRECTORY
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
Welcome ABC Awards (ABC) is an Awarding Organisation in the United Kingdom with an established reputation for quality and customer service. ABC is recognised by the regulatory bodies as an awarding organisation whose qualifications meet the criteria applied by Ofqual and are eligible for funding under the Skills Funding Agency (SFA) and the Young People's Learning Agency (YLPA). ABC’s portfolio of qualifications has been developed in conjunction with relevant Sector Skills Councils and subject specialists in response to industry needs, and we believe all ABC qualifications are designed to enable flexibility of delivery and assessment. ABC has a transparent and highly competitive fee structure which is based upon credit accumulation and has been developed specifically for a credit based qualifications framework. This is published on our website. ABC fees are inclusive of moderation and certification. ABC continues to provide centres with access to a regional Business Development Manager, a moderator with subject specialism and a named Qualification Administrator as well as the full range of ABC training events and conferences. This directory provides a brief outline for each of ABC’s qualifications in Hospitality & Catering.
Please note: The credit target for the same qualification title may vary according to pathway and units chosen. The Units and Rules of Combination documents for all these qualifications can be accessed via the ABC Awards web site. http://www.abcawards.co.uk/catering.php The current fees for all these qualifications can be accessed via the ABC Awards web site http://www.abcawards.co.uk/fees1011.php ABC Awards has endeavoured to provide signposting to funding eligibility but centres are advised that these are guides only and clarification from funding providers should be sought.
Guide to Funding Eligibility categories FL = Foundation Learning ASL = Additional and Specialist Learning APP = Apprenticeship Frameworks SO = Stand Alone T2G = Train to Gain ALR = Adult Learner Responsive OLASS = Offender Learning and Skills PFU = Programmes for the Unemployed Ad App = 19+ Apprenticeship Frameworks
This suite of qualifications is administered at the ABC Awards Taunton office.
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
50083958 Entry Level Award in Introduction to the Hospitality Industry (Entry 3) 50083934 Entry Level Certificate in Introduction to the Hospitality Industry (Entry 3) 5008396X Level 1 Award in Introduction to the Hospitality Industry 50083971 Level 1 Certificate in Introduction to the Hospitality Industry 50083946 Level 1 Certificate in General Cookery 50083983 Level 1 Certificate in General Food and Beverage Service 50083995 Level 1 Certificate in Investigating the Hospitality Industry 50083168 Level 1 Award in General Housekeeping Operations 50083156 Level 1 Award in General Front Office Operations
Issue 5 Jun 2011
50106065 Level 2 Certificate in General Patisserie and Confectionery 50098937 Level 3 Certificate in General Patisserie and Confectionery 50106077 Level 2 Certificate in Professional Patisserie and Confectionery 50106120 Level 3 Diploma in Professional Patisserie and Confectionery 50105553 Level 1 Award in Cake Decoration 50105516 Level 2 Certificate in Cake Decoration 5010553X Level 3 Certificate in Cake Decoration 50105528 Level 1 Award in Wired Sugar Flowers 50105541 Level 2 Certificate in Wired Sugar Flowers
Amendments indicated by a black line in the margin
ABC Qual Code A3202-E3
50083958 Entry Level Award in Introduction to the Hospitality Industry (Entry 3) Learners must achieve a minimum of 8 credits of which at least 5 credits must be at Entry 3 or above to include: 2 mandatory units (2 credits) 6 credits from the optional units Unit
Level
Credit Value
GLH
E3 E3
1 1
10 10
E3 E3 E3 E3 1 1 1 1 1 1 1 1 1 1 2
2 2 2 2 2 3 3 3 3 1 1 3 3 3 1
20 20 20 20 20 20 30 30 30 10 10 25 30 30 9
Mandatory Units
Introduction to the hospitality industry [A/502/4834] Customer service in the hospitality industry [D/502/4874] Optional Units
Serving food and drink [F/502/4835] Basic food preparation [J/600/0711] Basic cooking [Y/502/4808] Guest services in the hospitality industry [K/600/1091] Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Food service [K/502/4957] Preparing and serving drinks [L/502/5051] Basic food preparation and cooking [K/502/5042] Using kitchen equipment [T/502/5075] Introduction to food commodities [A/502/5059] Introduction to healthy eating [K/502/5008] Housekeeping and guest services [A/600/1094] Front office operations [K/502/5073] Food safety in catering [H/502/0132]
Restrictions and Requirements Assessment Minimum approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
7.00 N/A N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3202-E3
50083934 Entry Level Certificate in Introduction to the Hospitality Industry (Entry 3) Learners must achieve a minimum of 13 credits of which at least 7 credits must be at Entry 3 or above to include: 2 mandatory units (2 credits) 11 credits from the optional units Unit
Level
Credit Value
GLH
E3 E3
1 1
10 10
E3 E3 E3 E3 1 1 1 1 1 1 1 1 1 1 2
2 2 2 2 2 3 3 3 3 1 1 3 3 3 1
20 20 20 20 20 20 30 30 30 10 10 25 30 30 9
Mandatory Units
Introduction to the hospitality industry [A/502/4834] Customer service in the hospitality industry [D/502/4874] Optional Units
Serving food and drink [F/502/4835] Basic food preparation [J/600/0711] Basic cooking [Y/502/4808] Guest services in the hospitality industry [K/600/1091] Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Food service [K/502/4957] Preparing and serving drinks [L/502/5051] Basic food preparation and cooking [K/502/5042] Using kitchen equipment [T/502/5075] Introduction to food commodities [A/502/5059] Introduction to healthy eating [K/502/5008] Housekeeping and guest services [A/600/1094] Front office operations [K/502/5073] Food safety in catering [H/502/0132]
Restrictions and Requirements Assessment Minimum approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
14.00 N/A N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code A3202-01
5008396X Level 1 Award in Introduction to the Hospitality Industry
Learners must achieve a minimum of 10 credits of which at least 6 credits must be at Level 1 or above to include: 2 mandatory units (5 credits) 5 credits from the optional units Unit
Level
Credit Value
GLH
1 1
2 3
20 20
E3 E3 E3 E3 E3 E3 1 1 1 1 1 1 1 1 2
2 2 2 2 1 1 3 3 3 1 1 3 3 3 1
20 20 20 20 10 10 30 30 30 10 10 25 30 30 9
Mandatory Units
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Optional Units
Serving food and drink [F/502/4835] Basic food preparation [J/600/0711] Basic cooking [Y/502/4808] Guest services in the hospitality industry [K/600/1091] Introduction to the hospitality industry [A/502/4834] Customer service in the hospitality industry [D/502/4874] Food service [K/502/4957] Preparing and serving drinks [L/502/5051] Basic food preparation and cooking [K/502/5042] Using kitchen equipment [T/502/5075] Introduction to food commodities [A/502/5059] Introduction to healthy eating [K/502/5008] Housekeeping and guest services [A/600/1094] Front office operations [K/502/5073] Food safety in catering [H/502/0132]
Restrictions and Requirements Assessment Minimum approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
12.50 10% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3202-01
50083971 Level 1 Certificate in Introduction to the Hospitality Industry
Learners must achieve a minimum of 14 credits of which at least 8 credits must be at Level 1 or above to include: 2 mandatory units (5 credits) 9 credits from the optional units Unit
Level
Credit Value
GLH
1 1
2 3
20 20
E3 E3 E3 E3 E3 E3 1 1 1 1 1 1 1 1 2
2 2 2 2 1 1 3 3 3 1 1 3 3 3 1
20 20 20 20 10 10 30 30 30 10 10 25 30 30 9
Mandatory Units
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Optional Units
Serving food and drink [F/502/4835] Basic food preparation [J/600/0711] Basic cooking [Y/502/4808] Guest services in the hospitality industry [K/600/1091] Introduction to the hospitality industry [A/502/4834] Customer service in the hospitality industry [D/502/4874] Food service [K/502/4957] Preparing and serving drinks [L/502/5051] Basic food preparation and cooking [K/502/5042] Using kitchen equipment [T/502/5075] Introduction to food commodities [A/502/5059] Introduction to healthy eating [K/502/5008] Housekeeping and guest services [A/600/1094] Front office operations [K/502/5073] Food safety in catering [H/502/0132]
Restrictions and Requirements Assessment Minimum approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
25.00 20% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3203-01
50083946 Level 1 Certificate in General Cookery Learners must achieve a minimum of 14 credits: all 7 units are mandatory Unit
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Basic food preparation and cooking [K/502/5042] Using kitchen equipment [T/502/5075] Introduction to food commodities [A/502/5059] Introduction to healthy eating [K/502/5008] Food safety in catering [H/502/0132]
Level
Credit Value
GLH
1 1 1 1 1 1 2
2 3 3 1 1 3 1
20 20 30 10 10 25 9
Restrictions and Requirements Assessment Minimum approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
25.00 20% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3204-01
50083983 Level 1 Certificate in General Food and Beverage Service Learners must achieve a minimum of 15 credits: all 6 units are mandatory Unit
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Food service [K/502/4957] Preparing and serving drinks [L/502/5051] Introduction to healthy eating [K/502/5008] Food safety in catering [H/502/0132]
Level
Credit Value
GLH
1 1 1 1 1 2
2 3 3 3 3 1
20 20 30 30 25 9
Restrictions and Requirements Assessment Minimum approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
25.00 20% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3205-01
50083995 Level 1 Certificate in Investigating the Hospitality Industry Learners must achieve a minimum of 26 credits: all 11 units are mandatory Unit
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Food service [K/502/4957] Preparing and serving drinks [L/502/5051] Basic food preparation and cooking [K/502/5042] Using kitchen equipment [T/502/5075] Introduction to food commodities [A/502/5059] Introduction to healthy eating [K/502/5008] Housekeeping and guest services [A/600/1094] Front office operations [K/502/5073] Food safety in catering [H/502/0132]
Level
Credit Value
GLH
1 1 1 1 1 1 1 1 1 1 2
2 3 3 3 3 1 1 3 3 3 1
20 20 30 30 30 10 10 25 30 30 9
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
75.00 60% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code A3200-01
50083168 Level 1 Award in General Housekeeping Operations Learners must achieve a minimum of 8 credits: all 3 units are mandatory Unit
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Housekeeping and guest services [A/600/1094]
Level
Credit Value
GLH
1 1 1
2 3 3
20 20 30
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
12.50 10% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code A3201-01
50083156 Level 1 Award in General Front Office Operations Learners must achieve a minimum of 8 credits: all 3 units are mandatory Unit
Introduction to the hospitality industry [M/502/4894] Customer service in the hospitality industry [J/502/4898] Front office operations [K/502/5073]
Level
Credit Value
GLH
1 1 1
2 3 3
20 20 30
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Fail 01/03/2010 31/12/2012 31/12/2013 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
12.50 10% N/A N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3300-02
50106065 Level 2 Certificate in General Patisserie and Confectionery Learners must achieve a minimum of 14 credits: all 4 units are mandatory Unit
Produce hot and cold desserts and puddings [L/601/6506] Produce biscuit, cake and sponge products [A/601/6503] Produce paste products [Y/601/6508] Produce fermented dough products [J/601/6505]
Level
Credit Value
GLH
2 2 2 2
3 4 3 4
24 28 20 28
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 16 Pass / Fail 01/08/2010 31/07/2013 31/07/2015 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
46.00 20% 20% N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3300-03
50098937 Level 3 Certificate in General Patisserie and Confectionery Learners must achieve a minimum of 31 credits: all 6 units are mandatory Unit
Produce hot, cold and frozen desserts [J/601/6567] Produce fermented dough and batter products [L/601/6568] Produce biscuits, cakes and sponges [R/601/6569] Produce paste products [K/601/6562] Produce petits fours [A/601/6565] Produce display pieces and decorative items [R/601/6572]
Level
Credit Value
GLH
3 3 3 3 3 3
6 4 6 4 6 5
50 37 49 38 56 39
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 16 Pass / Fail 01/08/2010 31/07/2013 31/07/2016 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
157.50 N/A N/A 37.5% Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3303-02
50106077 Level 2 Certificate in Professional Patisserie and Confectionery Learners must achieve a minimum of 32 credits: all 10 units are mandatory Unit
Produce hot and cold desserts and puddings [L/601/6506] Produce biscuit, cake and sponge products [A/601/6503] Produce paste products [Y/601/6508] Produce fermented dough products [J/601/6505] Investigate the catering and hospitality industry [D/500/8934] Food safety in catering [H/502/0132] Health and safety in catering and hospitality [H/500/8935] Healthier foods and special diets [K/500/8936] Catering operations, costs and menu planning [A/601/2130] Apply workplace skills [T/500/8938]
Level
Credit Value
GLH
2 2 2 2 2 2 2 2 2 2
3 4 3 4 4 1 3 1 6 3
24 28 20 28 20 9 12 7 40 25
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 16 Pass / Fail 01/08/2010 31/07/2013 31/07/2015 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
Awaiting Details Awaiting Details Awaiting Details N/A Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code D3303-03
50106120 Level 3 Diploma in Professional Patisserie and Confectionery Learners must achieve a minimum of 53 credits: all 9 units are mandatory Unit
Produce hot, cold and frozen desserts [J/601/6567] Produce fermented dough and batter products [L/601/6568] Produce biscuits, cakes and sponges [R/601/6569] Produce paste products [K/601/6562] Produce petits fours [A/601/6565] Produce display pieces and decorative items [R/601/6572] Supervisory skills in the hospitality industry [J/600/9151] The principles of food safety supervision for catering [K/502/3775] Practical gastronomy [L/600/9152]
Level
Credit Value
GLH
3 3 3 3 3 3 3
6 4 6 4 6 5 8
50 37 49 38 56 39 30
3
3
25
3
11
60
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 16 Pass / Fail 01/08/2010 31/07/2013 31/07/2016 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
210.00 N/A N/A 50% Hospitality and Catering Hospitality and Catering People 1st
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code A3301-01
50105553 Level 1 Award in Cake Decoration Learners must achieve a minimum of 11 credits: all 3 units are mandatory Unit
Royal icing a round cake [L/602/0748] Royal icing a square cake [Y/602/0798] Sugar paste/marzipan for cake decoration [R/602/0816]
Level
Credit Value
GLH
1 1 1
4 4 3
35 35 30
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Merit / Distinction 01/09/2010 31/08/2013 31/08/2014 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
(P) 19.00 (M) 28.00 (D) 34.00 20% N/A N/A Hospitality and Catering Manufacturing Technologies Improve Ltd
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3301-02
50105516 Level 2 Certificate in Cake Decoration Learners must achieve a minimum of 14 credits: all 4 units are mandatory Unit
Royal icing – development and extension of basic techniques for cake decoration – Part 1 [F/602/0861] Royal icing – development and extension of basic techniques for cake decoration – Part 2 [J/602/0862] Sugar paste – development and extension of basic techniques for cake decoration [L/602/0863] Modelling with marzipan for cake decoration [R/602/0864]
Level
Credit Value
GLH
2
4
30
2
4
30
2
3
25
2
3
25
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Merit / Distinction 01/09/2010 31/08/2013 31/08/2015 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
(P) 40.00 (M) 49.00 (D) 55.00 20% 20% N/A Hospitality and Catering Manufacturing Technologies Improve Ltd
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3301-03
5010553X Level 3 Certificate in Cake Decoration Learners must achieve a minimum of 27 credits: all 4 units are mandatory Unit
Level
Credit Value
GLH
3
12
100
3
5
37
3
5
37
3
5
40
Advanced techniques of royal icing for cake decoration [A/602/1023] Advanced techniques in sugar paste cake decoration J/602/1025] Advanced techniques for modelling for cake decoration [L/602/1026] Design and produce a wedding cake to incorporate pastillage techniques [R/602/1027]
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 16 Pass / Merit / Distinction 01/09/2010 31/08/2013 31/08/2016 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
(P) 82.5 (M) 113.5 (D) 135 N/A N/A 25% Hospitality and Catering Manufacturing Technologies Improve Ltd
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code A3302-01
50105528 Level 1 Award in Wired Sugar Flowers Learners must achieve a minimum of 11 credits: all 3 units are mandatory Unit
Making and using wired sugar foliage and berries [K/602/1311] Making wired sugar flowers using cutters and templates [A/602/1345] Making hand-pulled wired sugar flowers [L/602/1351]
Level
Credit Value
GLH
1
3
25
1
5
45
1
3
30
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Merit / Distinction 01/09/2010 31/08/2013 31/08/2014 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
(P) 19.00 (M) 28.00 (D) 34.00 20% N/A N/A Hospitality and Catering Manufacturing Technologies Improve Ltd
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
ABC Qual Code C3302-02
50105541 Level 2 Certificate in Wired Sugar Flowers Learners must achieve a minimum of 13 credits: all 3 units are mandatory Unit
Making wired sugar flowers, fruits and foliage of the countryside [F/602/1427] Making cultivated wired sugar flowers and foliage [R/602/1447] Making sugar-based containers and accessories for the presentation of wired sugar flowers and foliage [T/602/1473]
Level
Credit Value
GLH
2
5
40
2
5
40
2
3
20
Restrictions and Requirements Assessment Minimum Approved Age Qualification Grading Accreditation Start Date Accreditation End Date Certification End Date Funding FL ASL App Eligibility
Internal Assessment / External Moderation 14 Pass / Merit / Distinction 01/09/2010 31/08/2013 31/08/2015 SO T2G ALR OLASS PFU Ad App
Points Score Contribution to Threshold L1 Contribution to Threshold L2 Contribution to Threshold L3 Sector (ABC) Sector (Regulator) Sector Skills Council
(P) 40.00 (M) 49.00 (D) 55.00 20% 20% N/A Hospitality and Catering Manufacturing Technologies Improve Ltd
Issue 5 Jun 2011
Amendments indicated by a black line in the margin
Issue 5 Jun 2011
Amendments indicated by a black line in the margin