Professional Cookery Advanced Apprenticeship Level 3

Professional Cookery Advanced Apprenticeship Level 3.

About the Course
Study Mode
Apprenticeship

Introduction This qualification is aimed at people who:
already have a Level 2 Professional Cookery & wish to develop higher level skills
wish to receive recognition for their Professional Cookery experience

Course Units NVQ Level 3 Professional Cookery

Mandatory units:
· Maintain food safety when storing, preparing and cooking food
· Establish and develop positive working relationships in hospitality
· Maintain the health, hygiene, safety and security of the working
· Cook and finish complex fish dishes and meat dishes and poultry dishes and vegetable dishes
· Prepare fish and meat and poultry for complex dishes
· Prepare, cook and finish complex hot sauces / dressings and cold sauces

Plus any 4 of the following:
· Prepare, cook and finish healthier dishes
· Prepare, process and finish marzipan, pastillage and sugar products
· Prepare, cook and present complex cold products
· Contribute to the control of resources
· Contribute to the development and introduction of recipes and menus
· Cook and finish complex shellfish dishes or game dishes
· Prepare shellfish or game for complex dishes
· Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
· Prepare, finish and present canaps and cocktail products
· Prepare and cook complex hot desserts or complex cold desserts
· Produce sauces, fillings and coatings for complex desserts
· Prepare, cook and finish complex soups or complex fresh pasta dishes or finish complex bread and dough products

Technical Certificate:
Level 3 Certificate in Hospitality & Catering Principles

Key Skills:
Application of Number Level 2
Communications Level 2

ERR - Employer Responsibility & Rights Refresher

Duration 12-18 months

Tuition Fees(Cost) Cost : Free

Progression Route NVQ Level 3 Certificate in Hospitality and Catering Principles

Other Information Start Dates : Throughout the year