Level 3 Professional Cookery (Patisserie & Confectionery) NVQ

This course consists of the following:

Mandatory Units:

• Develop productive working relationship with colleagues
• Maintain the health, hygiene, safety & security of the working environment
• Maintain food safety when storing, preparing & cooking food

Optional Units (A)

• Prepare, cook & finish complex bread & dough products
• Prepare, cook & finish complex cakes, sponges, biscuits & scones
• Prepare, cook & finish complex pastry products
• Prepare, process & finish complex chocolate products
• Prepare, process & finish marzipan, pastillage & sugar products
• Prepare, cook & finish complex hot desserts
• Prepare, cook & finish complex cold desserts
• Produce sauces, fillings & coatings for complex desserts
• Contribute to the control of resources
• Contribute to the development of recipes & menus
• Ensure food safety practices are followed in the preparation & serving of food & drink
• Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector

To achieve the full qualification students must attain a minimum of 46 credits in total.

This comprises of:

• All of the mandatory units (17 credits)
• The remaining 29 credits from section A

Units to be discussed with assessor and selected for the appropriate job role and training purpose.

Students must have ALL of the following:

• Level 2 or 3 Professional Cookery
• Employment within the Catering & Hospitality industry