NVQ 3 in Professional Cookery

NVQ Level 3 in Professional Cookery

This qualification is designed for learners to demonstrate a higher level of craft skills and ability through units chosen by them to match the skills required in their workplace. Ingredients used should be fresh and dishes cooked from scratch utilising complex preparation methods. In order to be complex, dishes should have at least 2 processes to their preparation. E.g. Chicken breast stuffed with a chicken and tarragon mousseline. One process is to make the mousseline, the other is stuffing the breast. The dishes should be complete, prepared, cooked, presented and garnished at a standard appropriate for level 3

The available units are

• HS2 : Establish and develop positive working relationships in hospitality
• HS4 : Maintain the health, hygiene, safety and security of the working environment
• 2G3 : Maintain food safety when storing, preparing and cooking food

In addition to the three mandatory units, learners are required to complete a minimum of 13 units from the list. These 13 units should reflect the daily duties of the learner while at work. Although it is acceptable to be assessed while preparing, cooking and finishing ‘specials’, assessment pieces should not be contrived just to meet the criteria.

The criteria shown here is a guide to the minimum requirements for observation

3FP1 : Prepare fish for complex dishes.- Preparing 3 types of fish, gutting, filleting, skinning and cutting into 4 classical cuts such as paupiette, plait etc,

3FP2 : Prepare shellfish for complex dishes. – Preparing 5 types of shellfish by 4 methods- shelling, trimming etc.

3FP3 : Prepare meat for complex dishes.- Preparing red and white meat by 6 methods- boning, chining, tying, larding etc.

3FP4 : Prepare poultry for complex dishes.- Preparing chicken, duck, goose, guinea fowl & turkey by 7 methods- ballotine, boning, stuffing, trussing etc

3FP5 : Prepare game for complex dishes.- Skinning and plucking game and 4 other preparation methods

3FC1 : Cook and finish complex fish dishes.- Cooking, finishing, garnishing and presenting 5 different fish dishes, using 3 types of fish

3FC2 : Cook and finish complex shellfish dishes.- Cooking, finishing, garnishing and presenting 5 shellfish dishes, using 5 methods of cookery

3FC3 : Cook and finish complex meat dishes.- Cooking, finishing, garnishing and presenting red and white meat dishes, using 4 methods of cookery

3FC4 : Cook and finish complex poultry dishes.- Cooking, finishing, garnishing and presenting poultry dishes using 3 types of bird and 5 methods of cookery

3FC5 : Cook and finish complex game dishes.- Cooking, finishing, garnishing and presenting furred & feathered game dishes using 3 methods of cookery

3FC6 : Cook and finish complex vegetable dishes.- Cooking, finishing, garnishing and presenting 8 types of vegetable in dishes using 7 methods of cookery and 4 other ingredients

3NFPC1 : Prepare, cook and finish complex hot sauces.- Preparing, cooking, finishing, garnishing and presenting 4 different types of hot sauce and derivative sauces

3NFPC2 : Prepare, cook and finish complex soups.- Preparing, cooking, finishing, garnishing and presenting 4 different types of soup

3NFPC3 : Prepare, cook and finish complex pasta dishes.- Preparing, cooking, finishing, garnishing and presenting fresh filled and unfilled pasta dishes

3NFPC4 : Prepare, cook and finish complex bread and dough products.- Preparing, cooking, finishing, garnishing and presenting enriched and laminated dough products

3NFPC5 : Prepare, cook and finish complex cakes, sponges, biscuits and scones.- Preparing, cooking, finishing, garnishing and presenting basic cakes, sponges, biscuits and scones

3NFPC7 : Prepare, process and finish complex chocolate products.- Preparing, finishing and presenting plain, white and milk chocolate products

3NFPC8 : Prepare, process and finish complex pastillage and sugar products.- Preparing, finishing and presenting 7 sugar based products

3NFPC9 : Prepare, cook and present complex cold products.- Preparing, cooking, garnishing and presenting 16 cold food products using 11 preparation, cooking and finishing methods

3NFPC10 : Prepare, finish and present canapés and cocktail products.- Preparing, cooking, finishing, garnishing and presenting a variety of canapés and filled items

3NFPC11 : Prepare, cook and finish dressings and cold sauces.- Preparing, cooking, finishing, garnishing and presenting 5 dressings and sauces using 8 preparation and cooking methods

3NFPC12 : Prepare, cook and finish complex hot desserts.- Preparing, cooking, finishing, garnishing and presenting 3 types of hot desserts using 4 methods of cookery

3NFPC13 : Prepare, cook and finish complex cold desserts.- Preparing, cooking, finishing, garnishing and presenting 4 types of cold desserts using 10 cooking, processing and finishing methods

3NFPC14 : Produce sauces, fillings and coatings for complex desserts.- Preparing, cooking, finishing, and presenting 8 types of sauces, fillings and coatings to enhance desserts

HS3 : Contribute to the control of resources.- Managing and monitoring staff, equipment and supplies including dealing with problems

HS9 : Contribute to the development and introduction of recipes and menus.- Dealing with menu implications such as staffing, finance etc as well as upscaling recipes etc

3G1 : Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served.- Implementing and monitoring procedures for food safety and HACCP

2NFPC13 : Prepare, cook and finish healthier dishes.- Preparing, cooking, finishing, garnishing and presenting a variety of dishes with reduced fat & salt and increased fibre

Each unit has questioning attached, which take the form of paper based short answer tests and oral questioning.

If a workplace does not feel that they can fulfil the required number of units here, a more appropriate qualification may be NVQ 2 Professional Cookery

The learner may feel that their job role is less ‘hands on’ and more managerial. In this case, NVQ level 3 Hospitality Supervision may meet their needs