EDI Professional Cookery NVQ 3

EDI Professional Cookery NVQ Level 3

Overview

The Professional Cookery NVQ Level 3 has been developed from the National Occupational
Standards produced by People 1st, the Sector Skills Council for the hospitality, leisure, travel and
tourism industries.

Outline Programme

The course covers the following syllabus:

• Level 3 Professional Cookery NVQ (Preparation and Cooking) which is suggested for candidates who need to provide evidence of rounded advanced skills and knowledge, such as students on full-time college programmes, or those working in an environment producing fresh food at a high standard.

To achieve a Level 3 Professional Cookery NVQ, candidates must achieve a total of 14 units.

MANDATORY UNITS – BOTH ROUTES

All candidates must complete the following three units:

• UNIT 4508 Establish and Develop PositiveWorking Relationships
• UNIT 4509 Maintain the health, Hygiene and Safety of theWorking Environment
• UNIT 4472 Maintain food safety when storing, preparing and cooking food

PROFESSIONAL COOKERY (PREPARATION AND COOKING)

Optional Units

Candidates may take the remaining units from the following:

• UNIT 4510 Prepare Fish for Complex Dishes
• UNIT 4511 Prepare Meat for Complex Dishes
• UNIT 4512 Prepare Poultry for Complex Dishes
• UNIT 4513 Cook and Finish Complex Fish Dishes
• UNIT 4514 Cook and Finish Complex Meat Dishes
• UNIT 4515 Cook and Finish Complex Poultry Dishes
• UNIT 4516 Cook and Finish Complex Vegetable Dishes
• UNIT 4517 Prepare, Cook and Finish Complex Hot Sauces
• UNIT 4518 Prepare, Cook and Finish Dressings and Cold Sauces
• UNIT 4519 Prepare Shellfish for Complex Dishes
• UNIT 4520 Prepare Game for Complex Dishes
• UNIT 4521 Cook and Finish Complex Shellfish Dishes
• UNIT 4522 Cook and Finish Complex Game Dishes
• UNIT 4523 Prepare, Cook and Finish Complex Soups
• UNIT 4524 Prepare, Cook and Finish Fresh Pasta Dishes
• UNIT 4525 Prepare, Cook and Finish Complex Bread and Dough Products
• UNIT 4526 Prepare, Cook and Finish Complex Cakes and Sponges
• UNIT 4527 Prepare, Cook and Finish Complex Pastry Dishes
• UNIT 4528 Prepare, Process and Finish Chocolate Products
• UNIT 4529 Prepare, Process and Finish Marzipan Products
• UNIT 4530 Prepare, Cook and Present Complex Cold Products
• UNIT 4531 Prepare, Finish and Present Canapés
• UNIT 4532 Prepare, Cook and Finish Complex Hot Desserts
• UNIT 4533 Prepare, Cook and Finish Complex Cold Desserts
• UNIT 4534 Produce Sauces, Fillings and Coatings for Sweet Products
• UNIT 4535 Ensure Appropriate Food Safety Practices
• UNIT 4536 Contribute to the Control of Resources
• UNIT 4537 Contribute to the Development and Introduction of New Recipes and Menus
• UNIT 4501 Prepare, Cook and Finish Healthier Dishes

Who needs this qualification?

This NVQ is designed for people who:

• Are involved in Professional Cookery as their primary work activity
• Have a career in Professional Cookery and wish to take the first steps towards higher level qualifications
• Wish to receive recognition for their Professional Cookery experience.

Qualification and Examination Information

Designed for: Those working in a professional kitchen seeking to develop their practical skills
Course duration: Assessment time can vary depending on the learners previous experience and their job role
Assessment method: Assessments are carried out in the workplace against nationally recognised criteria. At the end of each unit the learner is expected to pass a knowledge test under exam conditions.
QCA Accredited: Level 3
Certificated by: Education Development International