Full Time Professional Cookery NVQ3

West Suffolk College

NVQ

In

£ 1,050 + VAT

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Description

  • Type

    NVQ

  • Duration

    1 Year

Although the course is predominantly practical there is a percentage of assignment work throughout the year which goes towards your final porfolio. This means that most of the study necessary to underpin your practical skills will need to be done in your own time. Much of your time at college will be spent working in the kitchens and looking after the customers who come in large numbers to.

Important information

Government funding available

Facilities

Location

Start date

Out Risbygate Bury St Edmunds, IP33 3RL

Start date

On request

About this course

To have completed a Level 2 in Hospitality (ideally in the pathway/subject area that you are interested in) or have previous experience within the hospitality and catering industry, basic IT skills are needed. You need to have a personality and attitude suitable for working in a service industry. This means you will need to be; self-disciplined, tactful, polite and patient, hardworking, good...

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Subjects

  • Professional Cookery

Course programme

Full Time Professional Cookery NVQ3

Course Code
107540VF031

Course Title
Professional Cookery NVQ3

Faculty
Faculty of Business and Service Industries

School
School of Hospitality

Start Date
13 September 2010

Venue
West Suffolk College

Mode of Attendance
Full Time

Length (Years)

1

Weeks
34

Amount
£1050

Summary
This full-time programme is designed to produce the future Section / Head Chefs or Managers of the hospitality industry. It has two pathways to choose from: Food Preparation and Cookery or Patisserie, underpinned by the theory necessary to understand what you are doing in these areas.

Qualifications
City & Guilds (HAB) Level 3 NVQ in Professional Cookery.

Progression Routes
Foundation Degree in Hospitality and Event Management or employment locally, nationally or internationally

Modules
Core subjects covered are: Health and Safety Supervisory skills Other modules are more specific and depend on which pathway you choose e.g Unit 707: Cook and finish complex fish dishes or Unit 724: Prepare and cook complex hot desserts Continuous practical and theory assessments take place throughout the year

Entry Requirements
To have completed a Level 2 in Hospitality (ideally in the pathway/subject area that you are interested in) or have previous experience within the hospitality and catering industry, basic IT skills are needed. You need to have a personality and attitude suitable for working in a service industry. This means you will need to be; self-disciplined, tactful, polite and patient, hardworking, good humoured, helpful to others, utterly reliable, organised and adaptable. Students will be required to attend an interview.

Additional Costs
Kit and materials cost approximately £200.00 for new students and £100.00 for progressing students. All prices must be considered as estimates. When enrolling, £20.00 for trips will be required.

Course Content
Although the course is predominantly practical there is a percentage of assignment work throughout the year which goes towards your final porfolio. This means that most of the study necessary to underpin your practical skills will need to be done in your own time. Much of your time at college will be spent working in the kitchens and looking after the customers who come in large numbers to enjoy lunch and dinner with us. The course will involve IT (Information Technology) and other core skills such as communications, numeracy, organisational and investigative skills. Regular evening classes, a part-time job or placement are a requirement of this course.

Requirement
To have completed a Level 2 in Hospitality (ideally in the pathway/subject area that you are interested in) or have previous experience within the hospitality and catering industry, basic IT skills are needed. You need to have a personality and attitude suitable for working in a service industry. This means you will need to be; self-disciplined, tactful, polite and patient, hardworking, good humoured, helpful to others, utterly reliable, organised and adaptable. Students will be required to attend an interview.

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Full Time Professional Cookery NVQ3

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