Professional Cookery Level 3

COURSE DETAILS

Candidates must complete 16 units in total, including the three mandatory units identified below, which will enable you to:

• Establish and develop positive working relationships in hospitality
• Maintain the health, hygiene, safety and security of the working environment
• Maintain food safety when storing, preparing and cooking food

Plus all of the following units :

• Prepare fish for complex dishes
• Prepare meat for complex dishes
• Prepare poultry for complex dishes
• Cook and finish complex fish dishes
• Cook and finish complex meat dishes
• Cook and finish complex poultry dishes
• Cook and finish complex vegetable dishes
• Prepare, cook and finish complex hot sauces
• Prepare, cook and finish dressings and cold sauces
• Make a basic stock

Candidates are required to complete an additional 4 optional units from the framework attached.

ASSESSMENT

You will be expected to work through the learning materials at your own pace. It is important to set yourself targets to make sure that you progress steadily through the award. We recognise that you will have a lot of experience and the programme will help you reflect on your own practice. Your assessor will support you by checking your progress with the learning materials and assessing your practice in the workplace. You will have a portfolio of evidence which includes records of your observations, activities and supporting materials. Each unit is assessed by a computer (or paper) generated end test, following a minimum of 20 hours study at The College.

Full funding may be available under Train to Gain subject to eligibility.