City & Guilds NVQ Level 3 in Professional Cookery
What is the Course About?
This full-time course is designed to take your professional cookery skills to the next level to help you to progress in your career to a sous chef or executive chef.
You will develop your knowledge, understanding and skills to work in a professional cooking environment, specifically you will learn how to maintain the health, hygiene, safety and security of the working environment and develop productive working relationships with colleagues. You will also learn how to maintain food safety when storing, preparing and cooking complex food dishes. The optional units that make up this qualification will allow you to tailor your learning to your personal needs, interests and preferences.
What subjects/units/modules* will I study?
•NVQ Level 3 Diploma in Professional Cookery comprising mandatory and optional units such as:
•Prepare, cook and finish complex bread and dough products
•Prepare, cook and finish complex fish or shellfish dishes
•Prepare, cook and finish complex meat and poultry dishes
•Prepare, cook and finish complex sauces, soups and dressings
•How to produce healthier dishes and for special dietary requirements
•Menu design and development
•Contribute to the effective control of resources
•Highfield Level 3 Award in Food Safety
Will I need a DBS check for this course?
No
Will I need any specific resources, uniform and/or kit?
•Protective Kitchen Chef Uniform (Hat, Jacket, Trousers, Apron, Non Slip Shoes)
•Set of Professional Chef Knives
What are the days and hours of the course?
If you receive an unconditional offer you will receive your timetable during induction in September
Will I undertake work experience as part of the course?
None – you should have part-time employment alongside your course.
Opportunities to visit UCM
Useful links
Free school meals and transport
What are my progression and career options?
Successful completion could lead to full-time employment at a supervisory level such as a sous chef, commis chef or chef de partie.
How will I be assessed?
Assessment will take place by 2 methods;
• Tutor observation of practical tasks in which candidates develop menus items, complying with professional standards and health and safety, for the UCM public restaurant.
• Short underpinning knowledge multiple choice exams and papers assessed by the awarding body, City & Guilds.
Assessment will only take place when the candidate feels confident and ready.
Entry requirements
• NVQ Level 2 Professional Cookery Qualification
• Part-time employment in Hospitality & Catering Industry
• A successful UCM progression interview
• Sufficient relevant work experience for mature learners