Edexcel Level 3 NVQ Diploma in Professional Cookery
NVQ
Blended
Description
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Type
NVQ Level 3
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Methodology
Blended
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Duration
12 Months
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Start date
Different dates available
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Support service
Yes
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Personal tutor
Yes
This qualification is aimed at individuals who are or want to start a career in professional cookery, and it is an ideal opportunity to get hands on experience whilst training as it is done inside the workplace. It is a flexible route, with a wide selection of units – useful for those who may not wish to handle certain food types. This apprenticeship is ideal for those who wish to develop:
- Professional skills in cooking, preparing and service of poultry, vegetables, meat and fish dishes
- Working in a team, knife skills, improve health and hygiene knowledge
- Development of functional skills and understanding employment rights and responsibilities
Important information
Documents
- Professional Cookery L3 Support Pack.pdf
Government funding available
Facilities
Location
Start date
Start date
About this course
This is a prestigious learning and development programme, valued by employers, trade associations, and professional bodies in the industry.
Advanced Apprentices will work in roles such as:
- Sous/Senior Chefs
- Fine/casual dining settings
- Pastry Chef
- Sous/Senior Chef in Craft Cuisine
Following further development, apprentices can progress to general management or to similar roles institutional catering.
There are no formal qualifications required to complete this course as all training is provided.
Upon receiving your request, a member of Academy will contact you to explain how the course is delivered and the sign up process.
Qualifications are delivered in the workplace, so assessors will visit you on a monthly basis with your employer to undertake work towards this qualification.
Reviews
Subjects
- Cooking
- Cookery
- Food safety
Teachers and trainers (2)
Claire Shere
Assessor
Del Anning
Assessor
Course programme
To achieve the full qualification, learners must attain a minimum of 56 credits.
- Learners must achieve the three mandatory units in group A (17 Credits)
- The remaining 39 credits must be taken from the optional units in group B
Mandatory Units (Group A):
- Unit 1 – Develop Productive Working Relationships with Colleagues
- Unit 2 – Maintain the Health, Hygiene, Safety and Security of the Working Environment
- Unit 3 – Maintain Food Safety When Storing, Preparing and Cooking Food
Edexcel Level 3 NVQ Diploma in Professional Cookery