Who is the course for? The course is for chefs, who are already qualified to Level 2. The course covers all aspects of Health and Hygiene, Safety, communication with others and a complex level of meat, poultry, fish, vegetables, sauces, pastry, desserts etc. It is designed for chefs who are looking to take their skills to an advanced level in all areas of preparation, cooking and even menu design and costing if required. What does the course cover? The course covers: 1. NVQ Level 3 in Professional Cookery, achieving a minimum of 56 credits for the full qualification 2. Functional Skills Maths Level 2 3. Functional Skills English Level 2 4. Technical Certificates (online tests) The 4 components above need to be completed to obtain the full Apprenticeship qualification. The NVQ Level 3 Professional Cookery logbook is made up of units each with a credit value. 56 credits need to be achieved for full Diploma qualification.
Name: Advanced Apprenticeship in Professional Cookery including Technical Certificate Qualification title: NVQ Diploma in Professional Cookery (QCF) Qualification type: Assessment Awarding City & Guilds of London Institute Created 20150603 15:25:36 Updated 20150603 15:25:36
None
Brockenhurst College
Further Education
enquiries@brock.ac.uk
01590 625555
http://www.brock.ac.uk
Lyndhurst Road Town: BROCKENHURST
Title: NVQ Diploma in Professional Cookery (QCF) Qualification: NVQ Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise