This course consists of the following: Level3 Professional Cookery (Patisserie Confectionery) NVQ Keyskills/Functional Skills Technical Certificate Employment Rights Responsibilities (ERR) Personal Learning Thinking Skills (PLTS) Mandatory Units: Develop productive working relationship with colleagues Maintain the health, hygiene, safety security of the working environment Maintain food safety when storing, preparing cooking food Optional Units (A) Prepare, cook finish complex bread dough products Prepare, cook finish complex cakes, sponges, biscuits scones Prepare, cook finish complex pastry products Prepare, process finish complex chocolate products Prepare, process finish marzipan, pastillage sugar products Prepare, cook finish complex hot desserts Prepare, cook finish complex cold desserts Produce sauces, fillings coatings for complex desserts Contribute to the control of resources Contribute to the development of recipes menus Ensure food safety practices are followed in the preparation serving of food drink To achievethe full qualificationstudents must attainaminimum of46 credits in total. This comprises of: All of the mandatory units (17 credits) The remaining 29 credits from section A Units to be discussed with assessor and selected for the appropriate job role and training purpose.
Name: Level 3 Professional Cookery (Patisserie & Confectionery) Advanced Apprenticeship Qualification title: - Qualification type: Assessment Awarding - Created 20130603 03:55:55 Updated 20130603 03:55:55
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NEW COLLEGE NOTTINGHAM
Further Education
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