Professional Cookery Patisserie & Confectionery Advanced Apprenticeship Level 3

Professional Cookery Patisserie & Confectionery 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 Patisserie & Confectionery Course Content:
Candidates must complete all mandatory units, plus nine optional units:

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 Environment

Optional Units:
· Prepare, cook and finish healthier dishes
· Prepare and cook complex hot desserts or complex cold desserts
· Produce sauces, fillings and coatings for complex desserts
· Prepare, cook and finish complex bread and dough products or complex cakes, biscuits, sponges and scones or complex pastry products
· Prepare, process and finish chocolate products or marzipan, pastillage and sugar products
· Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
· Contribute to the Control of Resources
· Contribute to the Development and Introduction of Recipes and Menus

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

Other Information Start Dates : Throughout the year