Part Time NVQ Level 3 Professional Cookery (Preparation and Cooking)

NVQ

In Croydon

£ 700 + VAT

Description

  • Type

    NVQ

  • Location

    Croydon

  • 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

Croydon (London)
See map
College Road, CR9 1DX

Start date

On request

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...

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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)

£ 700 + VAT