This qualification provides learners with specialist skills and knowledge of a range of commodities. Candidates will be introduced to various products used within professional kitchens and will study a wide range of topics such as meat, poultry, fish, bread, and desserts. Candidates will also develop their supervisory skills in a live environment.
Site
Eastbourne
Level
Level 3
Course Type
16 +
| Options | Course Code | Starts | Ends |
|---|---|---|---|
| apply | 60080 | 09/09/24 | 04/07/25 |
Successful completion of the Level 2 course, and English and maths GCSE at grade 4.
The L3 NVQ in Professional Cookery is graded at Pass only. Assessment is achieved on an ongoing basis for practical work though some dated markers may be included for units. Knowledge assessments are gained with test papers for each individual unit and on being able to reach the pass mark set for each unit. Continuous gathering of evidence of practical work completed is required (ie photographic evidence) which is entered on a produced form and feedback then provided. A total of 56 credits made up of individual units is required to achieve the qualification some of which are mandatory.
Level 3 NVQ Professional Cookery
The skills developed could lead to a position within a kitchen Brigade at high-end establishments and/ or management training schemes.
You will need to purchase a set of Chef’s Whites and front of house, which will include safety shoes and your own knife set at a cost of approximately £200.00. If you are progressing you will already have most of this. (If you require any financial advice or guidance, please contact our Student Services department).
Materials fees of £30.00 for L3 Practical cookery text book will be required. Costs can be variable for some items.
You will be challenged with entrepreneurial skills within our commercial outlets. Along with this there will be work experience / industrial placements and trips, visits and guest speakers to help widen your knowledge and understanding of your chosen career.