City & Guilds NVQ Level 3 Professional Cooking Day Release Apprenticeship
What is the Course About?
This course provides you with the opportunity to specialise in an area in which you have particular strengths and skills taking 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.
Each candidate will have set targets or goals to achieve within a certain period of time to successful gain the NVQ Level 3 within 2 years.
What subjects will I study?
The 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
Will I need any specialist uniform and/or kit?
•Protective Kitchen Uniform (Hat, Jacket, Trousers, Apron, Non Slip Shoes)
•Set of Professional Chef Knives
What are my progression and career options?
Successful completion could lead to full-time employment at a supervisory level as a sous chef.
How will I be assessed?
• The generic NVQ units/course content will be delivered by UCM lecturers through a day release model under practical observation. Further on the job training will be required in the work place with the employer and with UCM assessor visits.
• The Highfield food safety award will be delivered by UCM lecturers over a 1 day period with assessment through a multiple choice question paper.
• Underpinning knowledge papers devised by the awarding body, City & Guilds
Entry requirements
• NVQ Level 2 Professional Cookery Qualification
• A keen interest in Hospitality & Catering
• Candidates must become employed on a full time basis to qualify for the scheme.
• Employers must be in agreement to provide on the job training with the support of UCM.