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NVQ Level 3 Professional Cookery (Preparation and cooking) Part time

NVQ

In St Helens ()

Price on request

Description

  • Type

    NVQ

The programme includes a wide range of realistic work activities in the preparation, cooking and finishing of a variety of food products. Students will develop their specialist knowledge of food products both from a practical and theoretical perspective. The programme is modular in structure and includes units on a wide range of work activities. Listed below are examples of units that students.

Important information

Government funding available

About this course

The programme is for part time students who have successfully completed NVQ Level 2 in Professional Cookery or a similar award such as Food Preparation and Cooking at Level 2. The programme is also aimed at mature students who may not necessarily have gained qualifications previously, but have the relevant catering experience and wish to complete a part time programme.

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Course programme

NVQ Level 3 Professional Cookery (Preparation and cooking) Part time
NVQ Level 3 Academic Year 2009/10

Programme Code: SC3KL
Awarding Body: HAB
Related Programme Areas: Catering
cookery
cook

Who is the programme for? This programme of study is for adult students who have successfully completed NVQ Level 2 in Professional Cookery or a similar award such as Food Preparation and Cooking at Level 2 and wish to undertake a part time course. This programme of study involves skilled work of a complex nature and is for individuals who wish to develop existing culinary skills and their knowledge of food concentrating on Kitchen and Larder work. The programme specializes in the preparation and cooking of vegetables, meat, poultry, hot and cold sauces, shellfish and game. Students will have the opportunity to develop their skills in butchery and fish mongery and more complex work in larder work i.e. the making of complex terrines and pates.

What will I study? The programme includes a wide range of realistic work activities in the preparation, cooking and finishing of a variety of food products. Students will develop their specialist knowledge of food products both from a practical and theoretical perspective. The programme is modular in structure and includes units on a wide range of work activities. Listed below are examples of units that students may complete during their programme of study - * Establish and develop positive working relationships in hospitality * Maintain health, safety and security of the working environment * Maintain food safety when storing, preparing and cooking food * Prepare fish for complex dishes * Prepare complex meat dishes * Cook and finish complex fish dishes * Cook, and finish complex meat dishes * Prepare, cook and finish cold dressings and cold sauces * Prepare, cook and finish hot sauces The programme also requires students to select and complete four other units from an option of 16 units that will be finalised when forming your Learning plan. It is worth noting that candidates should select the units that would be relevant in their working environment, and as individuals are encouraged to use supporting evidence from the work place to aid achievement.

Entry to the Programme?

How is it assessed? Candidates need to validate their competence over a period of time demonstrating the ability to complete a range of practical tasks. Students will also need to successfully complete the short test underpinning knowledge questions that are required by the awarding body to achieve the award.

Future prospects? Successful candidates can progress on to higher education (Foundation degree). This qualification is also intended to enhance job prospects within the catering industry and has been used to assist in promotion.

When will the programme start? You can enrol on this programme at any time during the College year, as there is no fixed time limit on the completion of the qualification. However, on average this NVQ Level 3 qualification will take approximately two years to complete.
How long will it take?

What about the Money? Please note that fee remission applies to anyone on a means tested benefit, job seekers allowance, a programme designated as Skills for Life (SfL) or where someone is studying their first full Level 2 or first full Level 3 (aged 19 25). If you are under 19 on the 31 August 2009 you would not normally pay tuition or registration fees. If a programme is Full Cost then no fee remission is applicable.

How do I apply?

Campus Address: Town Centre Campus

NVQ Level 3 Professional Cookery (Preparation and cooking) Part time

Price on request