LEVEL 3 NVQ DIPLOMA IN PROFESSIONAL COOKERY

Course Area: Hospitality and Catering Course Code: 6112/10 Course Dates Start Date: 09-09-2010 End Date: 08-07-2011 Weeks: 36 Guided learning hours: 607

What Next? Please contact: The Information Centre Redbridge College, Little Heath, Romford, RM6 4XT tel: 020 8548 7484 fax: 020 8599 8224 email: info@redbridge-college.ac.uk

Course Description

This is a full-time one year advanced level course.

What qualifications do I get?

NVQ level 3 in Professional Cookery

How will I be assessed?

Practical units will be assessed in the production kitchen, written tests and project assignments.

What standards do I need in order to join the course?

Level 2 in Professional Cookery or complete a practical skills test.
5 GCSEs at grade C or above including Maths and English or equivalent.

What will I study?

Core units:
Establish and Develop Positive Working Relationships in Hospitality,
Maintain Food Safety when Storing, Preparing and Cooking Food,
Maintain the Health, Hygiene, Safety and Security of the Working Environment,

Plus: 13 specialist units

Vocational Study Skills:
16-18: You will also study English, Maths and ICT to support your main course,
19+: You may study one of the vocational study skills if appropriate.

What equipment will I need

Chefs uniform, set of knives, advanced practical cookery book

Where can I go from here?

Working in a high class professional kitchen as a chef. Could lead to Higher education to study hospitality management.