NVQ Level 3 Professional Cookery

Course Overview

This is the hospitality industry's advanced professional qualification for chefs and cooks, who have already achieved a professional cookery qualification at level 2 or equivalent or have acquired the necessary skill level.

The units available reflect the more developed skills that you need at this level. The emphasis at level 3 is on professional cookery with units that demonstrate that you can prepare and cook a wide range of food The variety of NVQ units enable chefs and cooks working in a variety of restaurants and catering outlets to achieve this professional qualification.

This NVQ is also sufficiently flexible to encompass the majority of ethnic cuisine cooking techniques.

This Professional Cookery NVQ allows you train while you work, and there are NVQ units to match your normal job role.

This qualification is suitable for those already in employment as well as those wishing to enter the hospitality industry.

NVQ Level 3 Professional Cookery

Course Content

A total of 16 units to be achieved
A City & Guilds Professional NVQ Qualification

All of these Mandatory Units:

• 002 Establish and develop positive working relationships
• 004 Maintain health, safety, hygiene and security
• 603 Maintain food safety

Plus 13 units from this list below

• 003 Contribute to the control of resources
• 009 Develop and introduce menus and recipes
• 648 Prepare, cook and finish healthier dishes
• 701 Ensure food safety practices are followed
• 702 Prepare fish for complex dishes
• 703 Prepare shellfish for complex dishes
• 704 Prepare meat for complex dishes
• 705 Prepare poultry for complex dishes
• 706 Prepare game for complex dishes
• 707 Cook and finish complex fish dishes
• 708 Cook and finish complex shellfish dishes
• 709 Cook and finish complex meat dishes
• 710 Cook and finish complex poultry dishes
• 711 Cook and finish complex game dishes
• 712 Cook and finish complex vegetable dishes
• 713 Prepare, cook and finish complex hot sauces
• 714 Prepare cook and finish complex soups
• 715 Prepare, cook and finish fresh pasta dishes
• 716 Prepare, cook and finish complex bread and dough products
• 717 Prepare, cook and finish complex cakes and biscuits
• 718 Prepare, cook and finish complex pastry dishes
• 719 Prepare, process and finish chocolate products
• 720 Prepare, process and finish marzipan, pastillage and sugar products
• 721 Prepare, cook and present complex cold products
• 722 Prepare, cook and finish canapé and cocktail products
• 723 Prepare, cook and finish dressings and cold sauces
• 724 Prepare and cook complex hot desserts
• 725 Prepare and cook complex cold desserts
• 726 Prepare sauces/fillings/coatings for desserts