Professional Cookery (Flexible, Prep & Cooking or Patisserie and Confectionery)
Vocational qualification
In Aberdeen
Description
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Type
Vocational qualification
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Location
Aberdeen (Scotland)
Suitable for: Chefs who have completed their Level 2 or who have worked in an establishment and been promoted to an area of the Kitchen.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Professional Cookery
- Patisserie
Course programme
The qualification looks more in depth to areas of the kitchen. The dishes and cooking methods in the Level 3 are far more complex imaginative than the previous levels.
As with all the qualifications Health and Safety is an important issue in any catering establishment and for the Level 3 this goes into more detail. The Food Preparation and Cooking Qualifications come in three different SVQ's. The General, Kitchen and Larder and Patisserie and Confectionery.
The General Level gives an all round working knowledge of a Kitchen Operation. This covers preparing, cooking and finishing dishes, which can include complex desserts, pastry, dough, meat and poultry, fish and many more.
The Kitchen and Larder qualification mainly concentrates on the maintaining of a Kitchen environment along with the Savoury side of the Kitchen. This qualification covers Soups, Pasta, Sauces, Meat and Poultry, Fish and many more.
The Patisserie and Confectionery qualification concentrates on the Pastry side of an operation. This qualification can be particularly useful for Chefs who want to concentrate on Desserts and Pastry within a Kitchen Brigade.
These qualifications will depend on the establishment and the size of the operation as to how the Kitchen Team has been divided. It will also be dependent on which department the chef's would like to focus on.
H371 Professional Cookery (Preparation and Cooking)
List of all units for H371
- 2G3: Maintain food safety when storing, preparing and cooking food
- HS2: Establish and develop positive working relationships in hospitality
- HS4: Maintain the health, hygiene, safety and security of the working environment
- 3FC1: Cook and finish complex fish dishes
- 3FC3: Cook and finish complex meat dishes
- 3FC4: Cook and finish complex poultry dishes
- 3FC6: Cook and finish complex vegetable dishes
- 3FP1: Prepare fish for complex dishes
- 3FP3: Prepare meat for complex dishes
- 3FP4: Prepare poultry for complex dishes
- 3NFPC1: Prepare, cook and finish complex hot sauces
- 3NFPC11: Prepare, cook and finish dressings and cold sauces
- 2NFPC13: Prepare, cook and finish healthier dishes
- 3NFPC8: Prepare, process and finish marzipan, pastillage and sugar products
- 3NFPC9: Prepare, cook and present complex cold products
- HS3: Contribute to the control of resources
- HS9: Contribute to the development and introduction of recipes and menus
- 3FC2: Cook and finish complex shellfish dishes
- 3FC5: Cook and finish complex game dishes
- 3FP2: Prepare shellfish for complex dishes
- 3FP5: Prepare game for complex dishes
- 3G1: Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
- 3NFPC10: Prepare, finish and present canapés and cocktail products
- 3NFPC12: Prepare and cook complex hot desserts
- 3NFPC13: Prepare and cook complex cold desserts
- 3NFPC14: Produce sauces, fillings and coatings for complex desserts
- 3NFPC2: Prepare, cook and finish complex soups
- 3NFPC3: Prepare, cook and finish fresh pasta dishes
- 3NFPC4: Prepare, cook and finish complex bread and dough products
- 3NFPC5: Prepare, cook and finish complex cakes, biscuits, sponges and scones
- 3NFPC6: Prepare, cook and finish complex pastry products
- 3NFPC7: Prepare, process and finish chocolate products
H372 Professional Cookery (Patisserie and Confectionery)
List of all units for H372
- 2G3: Maintain food safety when storing, preparing and cooking food
- HS2: Establish and develop positive working relationships in hospitality
- HS4: Maintain the health, hygiene, safety and security of the working environment
- 2NFPC13: Prepare, cook and finish healthier dishes
- 3G1: Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
- 3NFPC12: Prepare and cook complex hot desserts
- 3NFPC13: Prepare and cook complex cold desserts
- 3NFPC14: Produce sauces, fillings and coatings for complex desserts
- 3NFPC4: Prepare, cook and finish complex bread and dough products
- 3NFPC5: Prepare, cook and finish complex cakes, biscuits, sponges and scones
- 3NFPC6: Prepare, cook and finish complex pastry products
- 3NFPC7: Prepare, process and finish chocolate products
- 3NFPC8: Prepare, process and finish marzipan, pastillage and sugar products
- HS3: Contribute to the control of resources
- HS9: Contribute to the development and introduction of recipes and menus
H373 Professional Cookery
List of all units for H373
- 2G3: Maintain food safety when storing, preparing and cooking food
- HS2: Establish and develop positive working relationships in hospitality
- HS4: Maintain the health, hygiene, safety and security of the working environment
- 2NFPC13: Prepare, cook and finish healthier dishes
- 3NFPC8: Prepare, process and finish marzipan, pastillage and sugar products
- 3NFPC9: Prepare, cook and present complex cold products
- HS3: Contribute to the control of resources
- HS9: Contribute to the development and introduction of recipes and menus
- 3FC1: Cook and finish complex fish dishes
- 3FC2: Cook and finish complex shellfish dishes
- 3FC3: Cook and finish complex meat dishes
- 3FC4: Cook and finish complex poultry dishes
- 3FC5: Cook and finish complex game dishes
- 3FC6: Cook and finish complex vegetable dishes
- 3FP1: Prepare fish for complex dishes
- 3FP2: Prepare shellfish for complex dishes
- 3FP3: Prepare meat for complex dishes
- 3FP4: Prepare poultry for complex dishes
- 3FP5: Prepare game for complex dishes
- 3G1: Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
- 3NFPC1: Prepare, cook and finish complex hot sauces
- 3NFPC10: Prepare, finish and present canapés and cocktail products
- 3NFPC11: Prepare, cook and finish dressings and cold sauces
- 3NFPC12: Prepare and cook complex hot desserts
- 3NFPC13: Prepare and cook complex cold desserts
- 3NFPC14: Produce sauces, fillings and coatings for complex desserts
- 3NFPC2: Prepare, cook and finish complex soups
- 3NFPC3: Prepare, cook and finish fresh pasta dishes
- 3NFPC4: Prepare, cook and finish complex bread and dough products
- 3NFPC5: Prepare, cook and finish complex cakes, biscuits, sponges and scones
- 3NFPC6: Prepare, cook and finish complex pastry products
- 3NFPC7: Prepare, process and finish chocolate products
Professional Cookery (Flexible, Prep & Cooking or Patisserie and Confectionery)