Edexcel Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking)
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 (Preperation and Cooking) 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
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
- Cookery
- Cooking
- 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)
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 (Preparation and Cooking)