Food Preparation & Cooking NVQ Level 3
NVQ
Inhouse
Description
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Type
NVQ
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Methodology
Inhouse
Suitable for: The Food Preparation & Cooking NVQ is suitable for those working in hotel. and restaurant kitchens and other catering businesses.
Important information
Government funding available
Reviews
Course programme
Food Preparation & Cooking NVQ Level 3
An NVQ is a nationally recognised work-based qualification, which proves that your staff’s work meets a national standard. A fully trained assessor, who is an expert in their field, will visit your workplace to conduct the training with a small group of employees. This usually takes the form of workshops and individual assessments/observations, which last for a few hours once a
fortnight over the course of 9-12 months.
Candidates must complete 12 mandatory units and 4 optional units:
Mandatory units:
- Establish and develop positive working relationships in hospitality
- Maintain the health, hygiene, safety and security of the working environment
- Maintain food safety when storing, preparing and cooking food
- Prepare fish for complex dishes
- Prepare meat for complex dishes
- Prepare poultry for complex dishes
- Cook and finish complex fish dishes
- Cook and finish complex meat dishes
- Cook and finish complex poultry dishes
- Cook and finish complex vegetable dishes
- Prepare, cook and finish complex hot sauces
- Prepare, cook and finish dressings and cold sauces
Examples from a range of optional units:
- Contribute to the control of resources
- Contribute to the development and introduction of recipes and menus
- Prepare, cook and finish healthier dishes
- Prepare, cook and finish complex soups
- Prepare, cook and finish fresh pasta dishes
- Prepare and cook hot desserts
Food Preparation & Cooking NVQ Level 3