This qualification is for those who wish to gain and develop advanced skills and techniques in producing starters, mains, sauces and garnishes.
What will I study?
Level 3 NVQ Diploma in Professional Cookery (7133-02)
To gain an NVQ, you need to show you have got a particular set of skills. You usually work with your training provider to review your current skills and find the best way to gain new ones - perhaps by trying new things at work, or by studying.
These NVQs are assessed at work or in a simulated professional kitchen. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you've built as formal evidence of your learning. Then they confirm you have got the skills to do the job well.
If you choose the Diploma in Professional Cookery you will develop vital skills in food safety and hygiene and teamwork as well as choosing from a range of practical options, anything from cooking shellfish dishes to developing menus.
If you choose the Food Preparation and Cooking specialism you will cover a range of core units in preparing and cooking meat, vegetable, fish and poultry dishes, as well as choosing your own options.
The topics that you are likely to study include:-
- Develop productive working relationships
- Maintain health, hygiene, safety and security of the working environment
- Maintain food safety when storing, preparing and cooking food
- Advanced skills in the preparation of fish, meat, poultry and game
- Advanced skills and techniques in cooking and finishing of fish, meat, poultry and game, soups, sauces and vegetable dishes.
All units are subject to change and may be withdrawn.
Who is this course for?
This course ideal for you if you wish to develop your craft skills and technical knowledge to a higher and advanced standard to support in career progression and enhanced employment opportunities. These qualifications suit people with plenty of experience in a professional kitchen and a Level 2 qualification in hospitality. You might be currently employed as a chef, or studying in a college.
How is the course assessed?
Practical skills are assessed through the completion of collecting evidence while practicing advanced skills and techniques. Assessment of practical activities to observe competency of skills will take place in our real life working environments. Theory delivered in classrooms and through our online portal and assessed through the completion of on-line tests.
You will develop a thorough knowledge and understanding of:
- how external factors such as trends, business strategy and The environment influence The development of dishes and menus
- advanced food preparation and cooking to produce complex dishes and menu items that meet business and customer requirements
- The importance of maintaining food safety practices and procedures to ensure safe preparation and cooking of food.
You will have the ability to:
- Work as part of a team to Provide a unique dining experience
- organise, multitask and Manage time well
- be Creative, with a willingness to learn and self-develop.
What is required?
- Solve problems while working in a challenging, time-critical environment and remain calm under pressure
- maintain high standards and promote a customer-centric culture
- support colleagues, customers and The business.
You will need to purchase clean pressed uniform when working in the kitchen together with safety shoes. Details will be given to you at interview.
Entry Requirements for new students
Achievement of either:- NVQ Level 2 Professional Chefs, VRQ Level 2 Professional Chefs or Culinary Skills Level 2
You must also:
- Work at least twenty hours per week in a relevant industry setting
- Maintain high levels of attendance and punctuality throughout the course
- Purchase the required uniform and books (details will be given at interview)
- Be aged over 16
- Have a telephone interview with a member of the Catering teaching team; please call us on 0300 123 2344 to arrange.