Level 3 Professional Cookery (Preparation & Cookery) NVQ
- Level
Level 3 Professional Cookery (Preparation & Cookery) NVQ
Starting dates and places
Description
This course consists of the following:
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 &…
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This course consists of the following:
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
- Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector
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 ALL of the following:
- Level 3 Professional Cookery
- Employment within the Catering & Hospitality industry
Don't meet the entry requirement for the course?
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