Level 3 catering & professional chef (professional cookery) advanced apprenticeship

2. Course description This Apprenticeship will cover the following key areas:  Level 3 Professional Cookery (Preparation & Cooking) NVQ Keyskills/Functional Skills Technical Certificate Employment Rights & Responsibilities (ERR) Personal Learning & Thinking Skills (PLTS)  Mandatory units: Develop productive working relationships with colleagues Maintain the health, hygiene, safety & security of the working environment Maintain food safety when storing, preparing & cooking food Optional units (A): Prepare fish for complex dishes Prepare meat for complex dishes Prepare poultry for complex dishes Cook & finish complex fish dishes Cook & finish complex meat dishes Cook & finish complex poultry dishes Cook & finish complex vegetable dishes Prepare, cook & finish complex hot sauces Prepare, cook & finish dressings & cold sauces Optional units (B) include preparing and cooking complex dishes such as shellfish, game, fresh pasta, dough products and soups. Others include preparing, cooking and finishing cakes, sponges, biscuits and scones, pastry, chocolate and sugar products, as well as preparing, finishing and presenting:  Canapes & cocktail products Complex hot and cold desserts Produce sauces, fillings & coatings for complex desserts Produce healthier dishes Contribute to the control of resources Contribute to the development of recipes & menus To achieve the full qualification students must attain a minimum of 56 credits in total. This comprises of:  All of the mandatory units (17 credits) A minimum of 33 credits from section A A minimum of 6 credits from section B Units will be discussed with your assessor and selected for the appropriate job role and training purpose. As part of this training programme you can expect your employee to contribute towards the development of menus and recipes.