Level 3 Professional Cookery (Preparation & Cookery) Advanced Apprenticeship

This course consists of the following:

• Level 3 Professional Cookery (Preparation & Cooking) NVQ
• Keyskills/Functional Skills
• Technical Certificate
• Employment Rights & Responsibilities (ERR)
• Personal Learning & Thinking Skills (PLTS)

Mandatory Units:

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

Optional Units (A):

• Prepare fish for complex dishes
• Prepare meat for complex dishes
• Prepare poultry for complex dishes
• Cook & finish complex fish dishes
• Cook & finish complex meat dishes
• Cook & finish complex poultry dishes
• Cook & finish complex vegetable dishes
• Prepare, cook & finish complex hot sauces
• Prepare, cook & finish dressings & cold sauces

Optional Units (B):

• Prepare shellfish for complex dishes
• Prepare game for complex dishes
• Cook & finish complex shellfish dishes
• Cook & finish complex games dishes
• Prepare, cook & finish complex soups
• Prepare, cook & finish fresh pasta dishes
• 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 & present complex cold products
• Prepare, finish & present canapes & cocktail products
• Prepare, cook & finish complex hot desserts
• Prepare, cook & finish complex cold desserts
• Produce sauces, fillings & coatings for complex desserts
• Produce healthier dishes
• 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

To achieve the full qualification students must attain a minimum of 56 credits in total.

This comprises of:

• All of the mandatory units (17 credits)
• A minimum of 33 credits from section A
• A minimum of 6 credits from section B

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

Students must:

• Have completed Level 2 Professional Cookery
• Be aged 16 or over
• Not be in full-time education or on any other training programme
• Have lived in the UK for the past three years
• Students will be expected to have a contract to work a minimum of 30 hours per week. This must be paid employment. However, you can still apply for this course if you are actively seeking employment, but this must be in place before you can commence the training.

There are no formal entry requirements for any level, however the employer may stipulate entry qualifications when recruiting an apprentice to a particular job role.

As there may be different entry requirements for apprenticeships, depending on the occupational sector, all students are required to have an initial assessment test.