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You will be observed carrying out your normal working duties by an assessor. Your assessor will ask you questions to check your knowledge and may look at examples of your work.
Course Duration:
6 - 12 Months
Entry Requirements:
Working in an appropriate job role
Course Outline:
Professional Cookery (Preparation & Cooking) consists of 16 units.
3 mandatory units:
002 (HS2) – Establish and develop positive working relationships in hospitality
004 (HS4) – Maintain the health, hygiene, safety and security of the working environment
603 (2GEN3) – Maintain food safety when storing preparing and cooking food
PLUS all of the following units:
702 (3FP1) – Prepare fish for complex dishes
704 (3FP3) – Prepare meat for complex dishes
705 (3FP4) – Prepare poultry for complex dishes
707 (3FC1) – Cook and finish complex fish dishes
709 (3FC3) – Cook and finish complex meat dishes
710 (3FC4) – Cook and finish complex poultry dishes
712 (3FC6) – Cook and finish complex vegetable dishes
713 (3FPC1) – Prepare, cook and finish complex hot sauces
723 (3FPC11) – Prepare, cook and finish dressings and cold sauces
Plus four of the following optional units:
003 (HS3) – Contribute to the control of resources
009 (HS9) – Contribute to the development and introduction of recipes and menus
648 (2FPC13) – Prepare, cook and finish healthier dishes
701 (3GEN1) – Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
703 (3FP2) – Prepare shellfish for complex dishes
706 (3FP5) – Prepare game for complex dishes
708 (3FC2) – Cook and finish complex shellfish dishes
711 (3FC5) – Cook and finish complex game dishes
714 (3FPC2) – Prepare, cook and finish complex soups 715 (3FPC3) – Prepare, cook and finish fresh pasta dishes
716 (3FPC4) – Prepare, cook and finish complex bread and dough products
717 (3FPC5) – Prepare, cook and finish complex cakes, biscuits, sponges and scones
718 (3FPC6) – Prepare, cook and finish complex pastry products
719 (3FPC7) – Prepare, process and finish chocolate products
720 (3FPC8) – Prepare, process and finish marzipan, pastillage and sugar products
721 (3FPC9) – Prepare, cook and present complex cold products
722 (3FPC10) – Prepare, finish and present canapés and cocktail products
724 (3FPC12) – Prepare and cook hot complex dishes
725 (3FPC13) – Prepare and cook complex cold dishes
726 (3FPC14) – Produce sauces, fillings and coatings for complex desserts
Learning Outcomes:
NVQ Level 3 Professional Cookery (Preparation and Cooking)
Assessment:
You will be assessed by the following methods:
Observations, Questioning, Witness Testimonies, Approved Prior learning.
