C&G Level 3 NVQ Diploma in Professional Cookery

This qualification covers the skills and knowledge required for working in the Hospitality &
Catering Industry. It is designed to meet the needs of learners who work or want to work
in the industry with a focus on becoming a senior professional chef.

You would be expected to complete the following mandatory units:

- Develop productive working relationships with colleagues
- Maintain food safety when storing, preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment

In addition to completing the mandatory units, learners will be expected to undertake various optional units, which could include any of these identified below:

- Prepare, cook and finish fresh pasta dishes
- Prepare, cook and finish complex bread and dough products
- Prepare fish for complex dishes
- Prepare shellfish for complex dishes
- Prepare meat for complex dishes
- Maintain food safety when preparing, storing and cooking food
- Produce healthier dishes
- Develop productive working relationships with colleagues
- Contribute to the control of resources
- Prepare, cook and finish complex pastry products
- Prepare, process and finish complex chocolate products

This qualification could lead to jobs such as:

Chef-de-partie
Demi chef-de-partie
Sous chef
Executive chef

Level 4 Diploma in Hospitality Management Skills

Level 2 in Hospitality & Catering.

Course is assessed by the following methods of

Observations.
Written Exams.
Practical dishes.

September 2024.

1 Year. (36 weeks)