Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking)

Course Content

To achieve the Level 3 NVQ Diploma in Professional Cookery candidates must attain a total of 56 credits. This comprises:

• All of the three mandatory units - Develop productive working relationships with colleagues, Maintain the health, hygiene, safety and security of the working environment and Maintain food safety when storing, preparing and cooking food (11 credits).
• A minimum of 33 credits from Section A and
• A minimum of 12 credits from Section B. Sections A and B allow the candidate to achieve skills and knowledge in a number of practical craft units as Preparing, cooking and finishing fresh pasta dishes etc; the units on offer will also include patisserie units such as prepare, cook and finish complex cold desserts; prepare, cook and finish complex bread and dough products etc.

There is considerable responsibility and autonomy involved in this course, and supervision and guidance of others is often required.

If you are accepted onto this course without a Grade C or above in Maths and/or English you will be required to complete the relevant Essential Skills qualification. This will be a compulsory part of your timetable.

Course Aims

To achieve Level 3 NVQ Diploma in Professional Cookery (Food preparation and cooking) plus additional qualifications as required.

Special Features

• Visits to trade shows, guest speakers.
• Students will be encouraged to enhance their CV by participating in national competitions.
• Essential Skills in communication, application of number and ICT.
• Update on Food Safety, HACCP.

Assessment Methods

You will be expected to produce a folder of skill based evidence and complete Essential Skills in literacy, numeracy and ICT. (Exemption may be gained based on GCSE results). Assessments are carried out using a range of methods which include assignments, projects, case studies, practical and external examinations.