Part Time Catering Advanced Chefs NVQ Level 3 HCAC12BL

Catering Advanced Chefs NVQ Level 3 - HCAC12BL

Is the course for me?
The main aim of the course is to develop more complex skills in food preparation and cooking to enable a student to work as a chef de partie in a hospitality business, whether it is in a hotel, restaurant or other catering outlet. It is particularly aimed at those learners who are looking to advance to the positions of sous chef and head chef particularly in a 'fine-dine' environment.

What will I learn?
The course has both practical and theory based elements which include the preparation and cooking of meat, fish, poultry, vegetables, soups, stocks and sauces as well as food safety, hygiene and teamwork. Additional units may also include game, shellfish, pastas and a range of hot and cold desserts and confections. You will train in the college's new kitchens, leading sections under the guidance of the chef lecturer as well as having theory lessons to underpin what is learnt in the practical classes. You will also complete two key skills.

How will I be assessed?
Your competence will be assessed by observation from chef lecturers. You will complete a portfolio of evidence and undertake on-line unit testing.

What can I do after the course?
There are good job prospects in a kitchen environment at chef de partie level.