NVQ 3 in Professional Cookery

NVQ 3 in Professional Cookery
NVQ 3

Venue
Knightstone Campus

This course consists of 16 units, 12 core units and four optional units
which are selected from a wider list by the College.

The topics you will study include:

· Establish and develop positive working relationships in hospitality
· Maintain the health, hygiene, safety and security of the working
environment
· Maintain food safety when storing, preparing and cooking food
· Prepare fish for complex dishes
· Prepare meat for complex dishes
· Prepare poultry for complex dishes
· Cook and finish complex fish dishes
· Cook and finish complex meat dishes
· Cook and finish complex vegetable dishes
· Prepare, cook and finish complex hot sauces
· Prepare, cook and finish dressings and cold sauces.

You will be given the opportunity to achieve additional qualifications
alongside your main course including Functional Skills as well as more specialist awards that are relevant to the subject.

How will I be assessed?
This qualification is assessed by practical skills tests, online tests,
observations of you working, assignments and projects. You will be
able to test your practical skills and knowledge in our training kitchens and The Grove restaurant.

AT A GLANCE
Duration
1 Year

Level
Level 3

Progression
On successful completion you may:

Start a career in the hospitality and catering industry as a Chef.

Or

Choose from a wide range of alternative career paths in this sector which could include product development and demonstration work.

Or

Progress to Higher Education to study a Foundation Degree in a subject such as Culinary Management.

The hospitality industry is one of the fastest growing sectors in the UK economy.

Achieving this qualification will give you the equivalent of 2 A Levels.