Professional Cookery NVQ3
NVQ
In Wallsend
Description
-
Type
NVQ
-
Location
Wallsend
Health & Safety. Team work/ building. Storage of foods and drinks. Processing of 16 types of food groups. Rice, Pasta, Meats, Poultry, Pulses, Vegetables, Cakes/sponges/scones, Cold foods, Healthy foods, Pastry, Bread, Desserts, Offal, Game, Documentation, Ordering stock, Set up close kitchen, Sauces, Soups, Fish, Cakes, Resources. These will be chosen throughout your induction by you and your.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
Suitable workplace (hospitality sector)
Preferable level 2 qualification or equivalent work experience
Reviews
Subjects
- Professional Cookery
Course programme
Professional Cookery NVQ3
Study Level
NVQ Level 3
Course Content
Health & Safety
Team work/ building
Storage of foods and drinks
Processing of 16 types of food groups
Rice, Pasta, Meats, Poultry, Pulses, Vegetables, Cakes/sponges/scones, Cold foods, Healthy foods, Pastry, Bread, Desserts, Offal, Game, Documentation, Ordering stock, Set up close kitchen, Sauces, Soups, Fish, Cakes, Resources
These will be chosen throughout your induction by you and your assessor
Why Tynemet
Here at Tyne Metropolitan College our mission is to instill and nurture a passion for learning in our college community and to grow in all we do.
We will be open to all. We will engage with, and be responsible to the needs of individual learners, employers and the local community. Learners will be at the heart of everything we do and your success will be our priority.
Start dates throughout the year bespoke to employer
Course Code
1L0634
Professional Cookery NVQ3