Professional Cookery PT CandG NVQ Level 3
NVQ
In Southampton
Description
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Type
NVQ
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Location
Southampton
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Duration
8 Months
This course is for those of you who have already gained a catering qualification and/or have a great deal of catering experience, and would like to gain a higher professional qualification in order to further your career in the catering industry.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
You will either need a level 2 Professional Cookery qualification, or to be working in the catering industry at the correct level to enable you to understand this complex level of cookery.
Reviews
Subjects
- Professional Cookery
Course programme
Professional Cookery (PT) C&G NVQ Level 3
About the course:
This course is for those of you who have already gained a catering qualification and/or have a great deal of catering experience, and would like to gain a higher professional qualification in order to further your career in the catering industry.
Course Content:
This course includes health and safety, hygiene, working with others and all the complex cookery units from which you can select kitchen/larder, pastry or a general route. You will need to build a portfolio of evidence for this qualification, which will need to consist of an element of written knowledge plus practical assessments at college, or at your place of work by one of our assessors.The course lasts between one and two years depending on experience and progress and whether full or part time attendance.
Learning Style:
You will need to build a portfolio of evidence which will consist of an element of practical assesment at your place of work or at college.This course includes health and safety, hygiene, working with others and all the complex cookery units. Each unit has a theory test which is taken when the student is ready
Equipment Requirements:
You will also need catering equipment including full chef's whites, a set of knives and safety shoes costing approximately £150.
Assessment:
Continuous assessment in the practical is supplemented by a formal test at your place of work or college.
Enrolment Instructions:
An interview will be required before enrolment onto this course. Fees are based on age mode of study and other factors.
Code : Time : Duration : Day : Tuition Fee : Admin Fee
B01134 019 10:30 - 18:30 10/10/2009 - 25/06/2010 Tuesday 750 135
B01134 W01 Not specified Fee Enquiry 135
Professional Cookery PT CandG NVQ Level 3