These qualifications are designed for learners employed in hospitality roles such as chefs or conference and banqueting assistants/managers, who need to develop or consolidate their skills. Learners are required to take mandatory units which cover aspects of maintaining food safety, and the health, hygiene, safety and security of the working environment, and developing productive working relationships with colleagues in a hospitality environment. Learners then have a choice of option units covering different professional cookery areas such as preparation and cooking or patisserie and confectionery. There is a wide range of option units allowing learners to choose units to meet the needs of their own work role.
Name: Level 3 Diploma in Professional Cookery (Preparation and Cooking) Qualification title: NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) Qualification type: Assessment Awarding Education Development International plc Created 20150427 13:20:56 Updated 20161115 16:01:34
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Title: NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) Qualification: NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) Classification: Retail and Commercial Enterprise