C&G NVQ Professional Cookery Level 3

This course will further expand your cooking to skills to an advanced level as well as teaching you a range of more specialised skills so that you will be able to produce a wide range of complex dishes.

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On this course you will continue to expand your skills to an advance level learning a number of more specialist skills in areas in areas such as patisserie, hot and cold desserts and complex meat and poultry dishes. Additionally, the course covers soup and pasta dishes, canapés and cocktail products, as well as a variety of advanced desserts and pastries, including chocolate, marzipan, pastillage and sugar products work. This course will further develop your ability, to establish and develop positive working relationships, maintain the health, hygiene, safety and security of the working environment when storing, preparing and cooking food.

Key Areas

• Maintain food safety when preparing, storing and cooking food
• Contribute to the development of recipes and menus
• Ensure food safety practices are followed in the preparation and serving of
• food and drink
• Prepare cook and finish fish, meat and poultry complex dishes
• Prepare, cook and finish complex soups and hot sauces
• Prepare, cook and finish fresh pasta dishes
• Prepare, cook and finish complex bread and dough products
• Prepare, cook and finish complex cakes, sponges, biscuits and scones

What next

You could go onto study a higher education qualification or you could go on to work in the catering industry in positions such as pastry chef, chef de partie in fine dining, head chef in a small restaurant.

Entry requirements

You will need a level 2 qualification in a relevant subject or suitable experience.

Area's of study

>Hospitality & Catering,Hospitality & Catering