Who is the course for: This course is for those who wish to make a career in catering, either as a chef or waiter/waitress. Course Content: Students must attain a total of 56 credits. Course units include: Develop productive working relationships with colleagues Maintain the health, hygiene, safety and security of the working environment Maintain food safety when storing, preparing and cooking food Prepare, cook and finish fish, meat, poultry and vegetables for complex dishes Prepare, cook and finish complex hot sauces Prepare, cook and finish dressings and hot/cold sauces. Prepare, cook and finish complex soups and fresh pasta dishes Prepare, cook and finish complex pastry products Contribute to the control of resources Contribute to the development of recipes and menus. Study Methods: Students study by working through practical units, which will be assessed in their working environment How is the course assessed: Online and written tests and written knowledge assessments and completion of a portfolio of work based evidence. Where next, Further Studies: Progression to level 4 NVQ or University course Where next, Job Opportunities: Direct entry to the catering industry as a trainee chef in high end quality industrial outlet or in a position of some responsibility
Name: 7133-02 L3 Dip In Professional Cookery Qualification title: NVQ Diploma in Professional Cookery (QCF) Qualification type: Assessment Online and written tests and written knowledge assessments and completion of a portfolio of work based evidence. Awarding City & Guilds of London Institute Created 20150413 09:25:27 Updated 20150413 09:25:27
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UXBRIDGE COLLEGE
Further Education
enquiries@uxbridgecollege.ac.uk
01895 853333
http://www.uxbridgecollege.ac.uk
Park Road Town: Uxbridge County:Middlesex
Title: NVQ Diploma in Professional Cookery (QCF) Qualification: NVQ Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise