Professional Cookery NVQ Level 3

Lakefield Hospitality College

Taking applications

  • College Courses
  • Level 3
  • Professional Qualifications
  • Hospitality and Catering
  • Creative Industry
  • Chef
  • Nationwide

 

PROFESSIONAL COOKERY NVQ DIPLOMA LEVEL 3This diploma is aimed at encouraging you to develop advanced chef skills in all areas of the kitchen, and establishing a base of knowledge in design and display, portion control and costing, new technology and new products. If you live outside London, the College offers accommodation and the possibility to work for a Catering Company in the meantime you are studying

WHO ARE THEY FOR

These qualifications are aimed at learners interested in hospitality and catering. It is both for new entrants and also for those already working in hospitality and catering.

If the level is too advanced for you,  you can start with proferssional chef course level 2

QUALIFICATION GAINED

  • Level 3 Diploma in Professional Cookery

  • City & Guilds Level 2 Award in the Principles of Nutrition in Food Production

  • RSPH Level 2 Award in Food Safety in Catering

PROGRESSION ROUTE

Immediate employment as a chef

The student will learn advanced specialist skills working with fish, meat and poultry. They will learn buffet and canape work and other complementary skills to support their future chef career.

You could work:

  • Hotels and Fine dining restaurants

  • Other restaurants and catering outlets that serve freshly prepared and cooked food, which could include:

  • Production kitchens for airline catering

  • Events catering

  • Catering sites

  • Catering to employees, clients or customers.

  • Residential Catering/ Schools

ADDED BENEFITS

  • One to one coaching with Professional Mentor

  • CPD sessions- Continual Professional Development

  • Visiting hotels and Restaurants, Contract Caterers to gain insight

  • Teamwork, developing positive working relationships with others

  • Opportunity to enter national competitions in your field of work

  • Placement opportunities with famous chefs

  • On-line learning and testing programme

COURSE STRUCTURE

Morning 8:45am­12:20pm Practical Training Cookery

Afternoon: 1:00­5:30 Theory Classes

Mandatory Units in Professional Chef Course level 3 Total of 66 Credits

  • Develop productive working relationships with Colleagues – 9 Credits

  • Maintain the health, hygiene, safety and security of the working environment 4 Credits

  • Maintain food safety when storing, preparing and cooking food 4 Credits

  • Prepare cook and finish fish for complex dishes 7 Credits

  • Prepare cook and finish meat for complex dishes 8 Credits

  • Prepare cook and finish poultry for complex dishes 8 Credits

  • Cook and finish complex vegetable dishes 4 Credits

  • Prepare, cook and finish complex hot sauces 4 Credits

  • Prepare, finish and present canapés and cocktail products 4 Credits

  • Prepare, cook and finish complex bread and dough products 4 Credits

  • Prepare, cook and finish complex cakes, sponges,biscuits and scones 5 Credits

  • Prepare, cook and finish complex pastry products 3 Credits

  • Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector 2

  • Credits

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