City and Guilds Level 3 NVQ Diploma In Professional Cookery (Preparation and Cooking)

Awarding Body
City & Guilds of London Institute

Course Content
To achieve the Level 3 NVQ Diploma in Professional Cookery candidates
must attain a total of 56 credits.
This comprises:
• All of the three mandatory units –
Develop productive working
relationships with colleagues,
Maintain the health, hygiene,
safety and security of the working
environment and Maintain food
safety when storing, preparing
and cooking food (11 credits).
• A minimum of 33 credits
from Section A – and
• A minimum of 12 credits
from Section B.

Sections A and B allow the candidate to achieve skills and knowledge in a number of practical craft units as Preparing, cooking and finishing fresh pasta dishes etc; the units on offer will also include patisserie units such as prepare, cook and finish complex cold desserts; prepare, cook and finish complex bread and dough products etc.
There is considerable responsibility and autonomy involved in this course, and supervision and guidance of others is often required.

Course Aims
To achieve Level 3 NVQ Diploma in Professional Cookery (Food preparation and cooking) plus additional qualifications as required.
Special Features
• Visits to trade shows,
guest speakers.
• Students will be encouraged to
enhance their CV by participating
in national competitions.
• Essential Skills in communication,
application of number and ICT.
• Update on Food Safety, HACCP.
Assessment Methods

You will be expected to produce a folder of skill based evidence and
complete Essential Skills in literacy, numeracy and ICT. (Exemption may
be gained based on GCSE results). Assessments are carried out using a
range of methods which include assignments, projects, case studies,
practical and external examinations.

Achievements/Qualifications
City & Guilds Level 3 NVQ Diploma in Professional Cookery (Preparation
and Cooking)

Progression Routes
Students will have the opportunity to progress to relevant Higher Education or gain employment in the Hospitality and Catering Industry. Career pathways include Chef de Partie, Kitchen Supervisor and to work in a range of organisations eg. hotels, restaurants, bistros or cruise liners.