Part Time NVQ3 Food Professional Cookery Year 1 (PGB45061)

Course Code: PGB45061

Title: NVQ3 Food Professional Cookery Year 1

Duration: 72 weeks.

Registration Fee: £50

Tuition Fee: £300

Start Date: 16-Sep-09

Days: Wednesday
Entry Requirements
Candidates must successfully complete Level 2 before embarking upon Level 3.

All applicants will be invited to an informal interview prior to starting the course.

Suitable For
This course is suitable for those who are currently practitioners in the food industry or those wishing to improve their career prospects. At this level, the course offers the candidate the choice of general study or specialisation in various aspects of food preparation and cooking including:

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• class="MsoNormal" style="margin: 0cm 0cm 0pt">Food Preparation and Cookery
• class="MsoNormal" style="margin: 0cm 0cm 0pt">Patisserie and Confectionary

Course Content

In addition to advanced craft skills the course also covers the following specific subjects:

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• class="MsoNormal" style="margin: 0cm 0cm 0pt">Establishing and developing positive working relationships
• class="MsoNormal" style="margin: 0cm 0cm 0pt">Maintain food safety
• class="MsoNormal" style="margin: 0cm 0cm 0pt">Maintain the health, safety and security of the working environment.

Training is undertaken in the College restaurant production kitchen. This formal restaurant is open to the public and provides realistic working environment for students to develop confidence and gain suitable experience. There is also supporting theory.

Candidates will work with others at Levels 2 and 3, and may be requested to take on a supervisory role as part of their course, and guide others in their tasks.

Method of Assessment

NVQs are competence-based qualifications that may be gained at College or in industry. Practical skills are continually assessed in the college realistic working environment. Underpinning knowledge is assessed by means of on-line testing. Completed portfolios are assessed by College tutors and submitted to the External Verifier appointed by the Hospitality Awarding Body (HAB).

The portfolio evidence is much more in depth than at the previous level and candidates should be well motivated and able to undertake research tasks.

Progression

On completion of this programme, students will be fully prepared to take up either supervisory roles or work towards becoming a head chef.