Diploma in Professional Cookery

1. Course details

Qualification name NVQ Diploma in Professional Cookery
Qualification level 3
Awarding organisation BIIAB
Course webpage https://www.htp.ac.uk/professional-cookery/professional-cookery-individual-qualifications-tabs/level-3-nvq-diploma-in-professional-cookery/
Course type Work based
Course start date 01 September 2020
Cost description Contact for details as government funding may be available.

2. Who this course is for

This qualification covers the skills and knowledge required for working in the Hospitality & Catering Industry. It is designed to meet the needs of learners who work or want to work in the industry with a focus on becoming a senior professional chef. The following topics are covered within this qualification and provide key industry specific skills: Learners would be expected to complete the following mandatory units. • Develop productive working relationships with colleagues • Maintain food safety when storing, preparing and cooking food • Maintain the health, hygiene, safety and security of the working environment In addition to completing the mandatory units, learners will be expected to undertake various optional units, which could include any of these identified below: • Prepare, cook and finish fresh pasta dishes • Prepare, cook and finish complex bread and dough products • Prepare fish for complex dishes • Prepare shellfish for complex dishes • Prepare meat for complex dishes • Maintain food safety when preparing, storing and cooking food • Produce healthier dishes • Develop productive working relationships with colleagues • Contribute to the control of resources • Prepare, cook and finish complex pastry products • Prepare, process and finish complex chocolate products

3. Entry requirements

There are no formal entry requirements.

4. What you'll learn

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5. How you'll learn

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6. What you'll need to bring

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7. How you'll be assessed

In order to achieve any unit, candidates must demonstrate that they meet the relevant stated outcomes and demonstrate the required knowledge and understanding. This will be achieved through a balance of observations carried out by the training consultant and workplace evidence produced by the candidate. This balance of observation and work product will be agreed between the training consultant and candidate prior to assessment.

8. Next steps

Check with course provider

9. Venue

South East
Isle of Wight

10. Other venues and dates

Venue Start date Options
No other venues or dates available