Level 3 Professional Cookery

Course Details Level 3 Professional Cookery

CATL3PCFR1

This is a full time course

Qualification

Awarding Body: CG

Award: NVQ Diploma in Professional Cookery (QCF)

Course Content

This is a course for people who want to develop their culinary skills to an advanced level and take on supervisory roles. It is ideal if you have prior experience of working in a professional kitchen and want to receive recognition.



The emphasis of the Level 3 VRQ in Professional Cookery is on preparing and cooking a wide range of food including:
Preparing meat for complex dishes; cooking and finishing complex dishes; preparing, finishing and presenting cocktail products and maintaining food safely when storing, preparing and cooking food.



This course contains two routes with the opportunity to undertake one of two optional qualifications:



Patisserie and Confectionery.


Award in Hospitality Supervision and Leadership Principles. This provides a range of skills and techniques essential for successful performance in a supervisory role.



The course delivery:


Professional Cookery (Kitchen and Larder).

• •Food preparation in workshops to develop advanced craft skills and within realistic working environments to develop speed and employability.


• •Related theory assessments assessed either through online tests or written assignments to give a broader knowledge and skills required in the industry such as menu planning.


• •Working experience in high class establishments.

Entry Requirements

VRQ Level 2 Diploma in Professional Cookery or NVQ level 2 Hospitality, preparation and cooking.

Internal Hopwood Hall College students wishing to progress to the next course level will be required to have an Essential Skills qualification at an appropriate level.

Possible Progression

Higher Education or Employment.