Level 3 NVQ Diploma in Professional Cookery

Qualification Ref: 500/9439/7

Course Offer

  • The Course is available through electronic learning.
  • The average course is 12-18 Months; however your own length of learning will be individually agreed.
  • The maximum number of workplace visits will be one visit per calendar month.
  • There will be an individually agreed programme of on and off the job learning.

Achievement

To achieve learners must complete a minimum of 56 credits

  1. 11 credits from GROUP A – MANDATORY UNITS
  2. A minimum of 45 credits from GROUP B – OPTIONAL UNITS
  UNIT TITLE CREDIT VALUE PLEASE TICK
GROUP A – MANDATORY UNITS
  Develop productive working relationships with colleagues 3  
  Maintain food safety when storing, preparing and cooking food 4  
  Maintain food safety when storing, preparing and cooking food 4  
GROUP B – OPTIONAL UNITS
  Prepare fish for complex dishes 4  
  Prepare shellfish for complex dishes 3  
  Prepare meat for complex dishes 4  
  Prepare poultry for complex dishes 4  
  Prepare game for complex dishes 4  
  Cook and finish complex fish dishes 4  
  Cook and finish complex shellfish dishes 4  
  Cook and finish complex meat dishes 5  
  Cook and finish complex poultry dishes 5  
  Cook and finish complex game dishes 5  
  Cook and finish complex vegetable dishes 4  
  Prepare, cook and finish complex hot sauces 4  
  Prepare, cook and finish complex soups 4  
  Prepare, cook and finish fresh pasta dishes 4  
  Prepare, cook and finish complex bread and dough products 5  
  Prepare, cook and finish complex cakes, sponges, biscuits and scones 5  
  Prepare, cook and finish complex pastry products 5  
  Prepare, process and finish complex chocolate products 5  
  Prepare, process and finish marzipan, pastillage and sugar products 5  
  Prepare, cook and present complex cold products 5  
  Prepare, cook and present canapés and cocktail products 4  
  Prepare, cook and finish Dim Sum 5  
  Prepare, cook and finish dressings and cold sauces 3  
  Prepare, cook and finish complex hot desserts 3  
  Prepare, cook and finish complex cold desserts 3  
  Produce sauces, fillings and coatings for complex desserts 4  
  Produce healthier dishes 3  
  Contribute to the control of resources 4  
  Contribute to the development of recipes and menus 4  
  Ensure food safety practices are followed in the preparation and serving of food and drink 5  
  Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector 2  

For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.

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