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Part Time NVQ Level 3 in Professional Cookery (Day Release)

NVQ

In London ()

£ 3001-4000

Description

  • Type

    NVQ

  • Duration

    1 Year

You have experience of working within the Industry or have completed a level 2 Professional Chefs qualification or equivalent. You will need to be working within the industry and looking for a day release programme to give you a recognised qualification and add to the skills you have already achieved.

Important information

Government funding available

About this course

You have achieved a Level 2 Food Preparation and Cooking certificate or equivalent or you are able to demonstrate your previous experience and knowledge through a written and skills test. You should also have a good level of written and spoken English as you will be building a portfolio of evidence and completing on-line tests.

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Subjects

  • Cookery
  • Chef
  • Food Hygiene
  • Professional Cookery
  • Cooking
  • Industry
  • Part Time

Course programme

This course is for you if:
You have experience of working within the Industry or have completed a level 2 Professional Chefs qualification or equivalent. You will need to be working within the industry and looking for a day release programme to give you a recognised qualification and add to the skills you have already achieved.

Course Code: L21386

Timetable:
Mon 10:00 - 11:30
Mon 12:00 - 13:00
Mon 14:00 - 18:00

Course Location: Hammersmith

Course Duration (s): 1 year

Course Start Date (s): Sep

Home EU Fee (per year): £674

International Non-EU Fee (per year): £1980

Exam fee (per year): £71

Fee Information: The College charges a range of fees, primarily Home and Overseas. Under 19s assessed as Home, do not pay the course fees, we only charge a 20 enrolment fee which is refunded if you complete the course. Home students over 19 undertaking their First Full Level 2 (equivalent to 5 GCSE A-C) or their First Full Level 3 (equivalent to BTEC National or 2 ALevels) will be charged 20 enrolment fee plus any examination fees. For Home students over 19 receiving certain state benefits, the 20 enrolment is charged and not refundable. In all other instances, you will be charged the Home-EU or Overseas Fee.

About the course:
This course is held one day a week for those people working in the industry as a Chef de Partie or Commis Chef and wishing to add to their knowledge and skills by learning about more complex dishes. The course is practical and involves being assessed in our state of the art kitchens as well as having some assessments coming from the work place. You will add to the knowldege and skills you have already gained since beginning your journey within an exciting industry.
This programme is popular with a wide range of people looking for a recognised qualification to progress within their work place. To ensure students have the underpinning knowledge of the course, students are supported with our interactive learning web which has been specially designed to make studying easier and more exciting. Logging on , you will find a wealth of information about catering aimed at helping you make the best use of your time at college and in the work place. Students are able to access study guides, demonstrations, notes and timetable information. This service is accessible outside of the college. The College Learning Centres provide excellent facilities for private study and includes access to computers, an extensive library and quiet study area.

WHY SHOULD YOU TAKE THIS QUALIFICATION?
NVQs are work related qualifications. They reflect the skills and knowledge needed to do a job effectively and show that a candidate is competent in the units that they have achieved.

COURSE DETAILS:
Mode of attendance: one day per week
The subjects taught and assessed are:

  • Maintain food safety when storing, preparing and cooking food
  • Prepare, Cook and finish complex fish dishes
  • Prepare, Cook and finish complex meat dishes
  • Prepare, Cook and finish complex poultry dishes
  • Cook and finish complex vegetable dishes
  • Prepare, Cook and finish complex hot sauces
  • Prepare, Cook and finish dressings and cold sauces
  • Prepare,Cook and finish complex shellfish dishes
  • Prepare, finish and present canapes and cocktail products
  • Prepare, Cook and finish complex soups
  • Establish and develop positive working relationships in Hospitality
  • Maintain the health, hygiene, safety and security of the working environment.

Learners will need to have their own chef whites and knives for this course

Assessment:
This course is assessed through formal observations of practical assessments, these maybe in the workplace as well as in our state of the art kitchens. Students will complete a portfolio of work and for the knowledge answers these will be completed by multiple choice on-line questions.

After the course:
you can go onto to study advanced course such as Diploma in culinary arts or a BSC in Culinary Arts.

Part Time NVQ Level 3 in Professional Cookery (Day Release)

£ 3001-4000