Chefs Professional Cookery NVQ3 (General) Part Time

At the end of the course you will have covered 3 core units and a balanced selection of other units, to give a total of 56 credits. You will keep a logbook of what you have done and you will be assessed through practical tests and on-line or short answer tests. Core units for the course (17 credits) Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment Maintain food safety when storing, preparing and cooking food Professional Cookery A selection from the following units to give a total of 39 credits. (most units are 4 credits) Prepare cook and finish complex fish dishes 8 credits Prepare cook and finish complex shellfish dishes 8 credits Prepare cook and finish complex meat dishes 8 credits Prepare cook and finish complex poultry dishes 8 credits Cook and finish complex vegetable dishes Prepare cook and finish complex game dishes 8 credits Prepare cook and finish complex hot sauces Prepare cook and finish complex soups Prepare cook and finish fresh pasta dishes Prepare cook and finish complex bread and dough products Prepare cook and finish complex cakes, biscuits, sponges and scones Prepare cook and finish complex cold products Prepare cook and finish complex hot and cold desserts Produce sauces fillings and coatings for complex desserts Prepare cook and finish dressings and hot sauces Contribute to the control of resources Contribute to the development and introduction of recipes and menus Prepare cook and finish healthier dishes Ensure appropriate food safety practices are followed whilst food is prepared cooked and served.

Students will require uniforms for kitchen work and a set of knives. We negotiate with suppliers each year to enable us to offer these at the very best price to students. Students are charged a £25 materials fee to offset some of the cost of food used in the course.

To enrol on this course, you must already have a Level 2 qualification in Professional Cookery or the equivalent relevant cookery experience. You will also need a good reference from your previous tutor based on attendance, punctuality and approach to work.

After you have completed this course, you will possess the necessary qualification for roles such as sous chef or head chef and you want to become involved with product development and competition work. This qualification is aimed at the chef who shows all round ability and wishes to advance their level of practical skills in order to carry out complex tasks.