Full Time Level 3 NVQ - Diploma Professional Cookery - Preparation and Cooking

In Newtownabbey

Price on request
  • Typology

    NVQ

  • Location

    Newtownabbey (Northern Ireland)

  • Duration

    2 Years

Description

This qualification allows for the achievement of at least 16 units. Three of these are generic:- ie health, hygiene, safety and security; positive working relationships and food safety. The remaining 13 units allow the candidate to achieve units in eg preparing, cooking and finishing fish for complex dishes; preparing, cooking and finishing complex hot sauces. Nine of these units involve. 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.

Important information

Government funding available

Facilities

Location

Starts

Newtownabbey (County Antrim)
See map
400 Shore Road, BT37 9RS

Starts

On request

To take into account

NVQ Level 2 Food Preparation and Cooking or equivalent. Students must display a keen interest in the industry.

Questions & Answers

Ask a question and other users will answer you

Who do you want to respond to your question/enquiry?

We will only publish your name and question

Course programme

Duration1 year, Full-time Awarding Body

City & Guilds of London Institute

Entry Requirements

NVQ Level 2 Professional Cookery
(Food Preparation and Cooking) or
equivalent City & Guilds 706/1 or
Chef Experience and an interview
(plus skills if entrance requirements
are required).

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
  • 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.

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 includeassignments, projects, case studies, practical and external examinations.Achievements/Qualifications

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

Price on request