Level 3 Diploma in Professional Cookery (Preparation and Cooking) - Work Based

The course covers food preparation, cooking and supervisory skills. During the courses, you will be expected to work in the College restaurant kitchens, where you will gain realistic work experience, allowing you to complete assessments and units. NVQ Level 2 Food Preparation and Cookery, or NVQ Level 3 Food Preparation - Kitchen & Larder. Both are gained through practical and theory assessment. The assessments are carried out during sessions arranged by negotiation by the student. Competence is assessed by your assessor for each Unit, which comprises of Elements. There is an hours theory in order to complete Underpinning Knowledge Questions and Supplementary Questions which are contained within your portfolio. Students will gain a nationally recognised qualification for a career within the Hospitality and Catering industry.Once you have enrolled onto the programme you will be assigned an assessor that will visit you in the workplace regularly. They will complete assessment plans and reviews with you to keep you on target. They will support you in the collection of the required evidence needed for your qualification through different assessment methods such as; professional discussion, observations, written questions, verbal questions, witness statements and any assignments.