Full Time Professional Cookery NVQ3

Professional Cookery NVQ3
Department: HOTEL, CATERING & HOSPITALITY Subject area: Hotel, Catering & Hospitality

Course Code: 0376-1/1 Course Level: 3
Campus/Location: Bletchley Campus
Mode of study: FT Days of the week: MON-FRI
Start Date: Sep 13 2010 End Date: Jul 8 2011
Fees: This course is free if you are under 19. While we will not be able to confirm final fee rates until nearer your enrolment date, you may be eligible for a reduced fee rate if you are over 19.
Course Description:
If you are an experienced chef wishing to gain an advanced qualification, then this course is suitable.
Course Content:
This course covers preparation and cooking of:
· complex fish dishes
· complex cold buffet products
· complex meat and poultry dishes
· complex pasta dishes
· sauces
· soups
· cold dressings
· vegetable dishes.
You will also be required to show competence in controlling the receipt, storage and issue of resources, and monitoring and maintaining the health, safety and security of workers, customers and other members of the public. In addition, you will be given the
opportunity to gain certification in communication, IT and application of number.
Assessment:
Continuous practical assessment throughout the course and production of a portfolio of
evidence.
Next Steps:
Food Preparation and Production NVQ Level 4 (Management).