Level 3 NVQ Diploma in Professional Cookery (Preparation and Cookery)

Students will learn new techniques and skills in butchery, larder preparations, fine cookery, sauce work, production of fine pastries and confectionery. Students will learn the theory behind the practice and develop the confidence needed to succeed in a culinary career.

The following areas will be covered:

• Cooking and finishing complex fish, meat, poultry, vegetable, shellfish and game dishes
• Preparing, cooking and finishing complex hot sauces, dressing and cold sauces
• Preparing, cooking and finishing soups, fresh pasta dishes, bread and dough products, cakes, sponges biscuits, scones and pastry products
• Adhering to health, hygiene, safety and security procedures
• Maintaining food safety when storing, preparing and cooking food
• Developing productive working relationships with colleagues