City & Guilds L3 NVQ Diploma in Professional Cookery

The programme is presented over a 2 year period depending on attendance part-time. As with other NVQ programmes, students progress at their own pace while gaining recognition for their achievements. Students will need to achieve NVQ Level 2 before starting Level 3. Students will be allocated a tutorial period. A single qualification or a group of qualifications is available from the following list to meet each student's requirements: Catering and Hospitality Combined general Advanced Culinary Art Level 3 in Kitchen, Larder and Pastry work Pastry and Confectionery Level 3 Kitchen and Larder NVQ Level 3 Supervisory Units NVQ Level 3 Additional units in vegetarian cookery and specialist units of Larder, Kitchen and Confectionery can be added. Units will be discussed at interview. Candidates with relevant industrial Experience and opportunities may progress and achieve Level 4. Over half of the programme will be taught in practical situations some of this will be spent in the College Restaurant cooking for members of the general public in a realistic working environment. Culinary skills and knowledge, tailored to the student's requirements, include: Pastry: Yeast and fermented goods, short and sweet pastries, puff and brioche pastries, royal icing work, use of fondant and water ice, hot and cold puddings, gateaux, tortes and flans, savoury goods, petit fours, tea fancies and scones. Kitchen and Larder: Butchery of lamb, beef, veal, pork, preparation and cooking of offal, ground and feathered game, preparation and cooking of fish and shellfish, canapes and savouries, various types of buffet preparation, soups and sauces, fat carving, preparation and cooking of poultry, horsdoeuvres, salads, pates and terrines. Industrial experience may be arranged to meet students own requirements in one of the countrys top hotels or restaurants or industrial catering outlets. Vegetarian In addition to some of the above Units, a vegetarian specialism can be undertaken that has specific units of complex pasta dishes, complex vegetarian dishes and complex vegetable dishes. Students under 25 may also consider a National Traineeship or a Modern Apprenticeship which would combine vocational development with appropriate key skills and work placement. All students have access to high class, well equipped kitchens in a real working environment which includes a Bistro Restaurant and Food Court.

How you will gain the qualification

By continuous assessment in realistic working environment which include kitchen, Bistro , written projects, assignments, case studies and/or practical and theoretical tests. The development of an individual portfolio that relates to your workplace, college and experience is expected.

What qualifications you need

Candidates should have some previous qualifications and experience. NVQ Level 2 or equivalent.

Where to next

BTEC Level 3 Extended Diploma or progression into industry.