Part Time NVQ Level 3 Professional Cookery (Preparation and Cooking)
NVQ
In Croydon
Description
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Type
NVQ
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Location
Croydon
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Duration
1 Year
This course is for those students who wish to specialise in Kitchen and Larder production. On this course students will also be able to prepare and serve food in Chefs, the Colleges restaurant and bar. This qualification will give students the advanced skills necessary to work in the industry.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
Applicants will have met the following entry requirements:
NVQ Level 2 in Food Preparation and Cooking; and include
Level 2 Communications Skills; or
Other recognised UK/Overseas related FE Level 2 awards.
Students must have a minimum of 2 years suitable experience in the catering industry.
Applicants will be invited to attend an interview and undertake an initial assessment.
References...
Reviews
Subjects
- Cookery
- Professional Cookery
- Cooking
- Industry
- Part Time
- Production
- Cuisines
- Food Packaging
- Food Hygiene
- Food Handling
Course programme
MODE OF STUDY PT
FE LEVEL 3
DURATION 1 year
START DATE(S) September 2009
DAY(S)/TIME(S) OFFERED Thursday 9-9
NUMBER OF TEACHING HOURS 432 hours over 1 year
TOTAL FEE 700
TOTAL OVERSEAS FEE To be advised
ADDITIONAL COSTS There will be some additional expenses for materials and uniform, approximately 220.
AWARDING/VALIDATION BODY City and Guilds (C&G)/Hospitality Awarding Body (HAB)
ENTRY REQUIREMENTS
Applicants will have met the following entry requirements:
NVQ Level 2 in Food Preparation and Cooking; and include
Level 2 Communications Skills; or
Other recognised UK/Overseas related FE Level 2 awards.
Students must have a minimum of 2 years suitable experience in the catering industry.
Applicants will be invited to attend an interview and undertake an initial assessment.
References will be required
PROGRAMME CONTENT/STRUCTURE
This course is for those students who wish to specialise in Kitchen and Larder production. On this course students will also be able to prepare and serve food in Chefs, the Colleges restaurant and bar. This qualification will give students the advanced skills necessary to work in the industry.
PROGRESSION/CAREERS OPPORTUNITIES
The completion of this course will provide students with direct entry to employment in the industry or the opportunity to continue their studies by progressing onto an HND, Foundation Degree or NVQ Level 4 course.
ASSESSMENT STRUCTURE Portfolio assessment and continuous assessment through observation and on line testing of knowledge
EXCURSIONS / WORK EXPERIENCE Should be in employment in the Hospitality industry or actively seeking employment
READING LISTS Theory of Catering, 11th edition, Advanced Practical Cookery (latest edition)
Part Time NVQ Level 3 Professional Cookery (Preparation and Cooking)