NVQ 3 Food Preparation and Cooking aims to develop your skills and knowledge to meet the needs of a modern day kitchen. As hospitality becomes ever more competitive, the advantage lies with those who have higher qualifications together with good experience. NVQ Level 3 Professional Cookery will provide you with a qualification that will progress your career and give you a competitive edge.
NVQ Level 2 Food Preperation and Cooking or equivalent qualification and a real passion for food! Relevant industrial experience and reasonable literacy and numeracy skills.
What you learn
Practical skill development, production assessment and under pinning knowledge/ on-line testing in the following range of complex dishes:
-HS2 Establish and develop positive working relationships in hospitality
-HS4 Maintain the health, hygiene, safety and security of the working environment
-2G3 Maintain food safety when storing, preparing and cooking food
-3FP1 Prepare fish for complex dishes
-3FP3 Prepare meat for coplex dishes
-3FP4 Prepare poultry for complex dishes
-3FC1 Cook and finish complex fish dishes
-3FC3 Cook and finish complex meat dishes
-3FC4 Cook and finish complex poultry dishes
-3FC6 Cook and finish complex vegetable dishes
-3NFPC1 Prepare, cook and finish complex hot sauces
-3NFPC11 Prepare, cook and finish dressings and cold sauces
-3NFPC2 Prepare, cook and finish complex soups
-3NFPC12 Prepare and cook complex hot desserts
-3NFPC13 Prepare and cook complex cold desserts
-3NFPC14 Produce sauces, fillimgs and coatings for complex dishes
Students wishing to pursue a career in this area need to achieve good standards of Literacy, Numeracy and ICT. If you are under 19 years of age when you begin your course, you will be required to study these essential subjects.
Level 3 is a supervisory qualification that provides you with a progression opportunity for promotion at work and access to higher level qualifications such as NVQ Level 4 and Foundation Degrees.
How is the course assessed?
Under pinning knowledge will be assessed in theory classes using a series of on-line tests and questions. Practical observations/assessments will be carried out during the two years within the departments production kitchens.