This Apprenticeship will cover the following key areas: Level 3 Professional Cookery (Patisserie & Confectionery) NVQ Keyskills/Functional Skills Technical Certificate Employment Rights & Responsibilities (ERR) Personal Learning & Thinking Skills (PLTS) Mandatory units cover health and safety, food hygiene and working effectively as part of a hospitality team. Optional units (A) include preparing, cooking and finishing the following: Complex bread and dough products Complex cakes, sponges, biscuits & scones Complex pastry products Complex chocolate products Marzipan, pastillage and sugar products Complex hot and cold desserts You will also: 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 achieve the full qualification students must attain a minimum of 46 credits in total, comprising of: All of the mandatory units (17 credits) The remaining 29 credits from section A Units will be discussed with your assessor and selected for the appropriate job role and training purpose. As part of this training programme you can expect your employee to contribute towards the development of menus and recipes.
Name: Level 3 Professional Cookery (Patisserie & Confectionery) Advanced Apprenticeship Qualification title: - Qualification type: Apprenticeship Assessment Awarding - Created 20150710 13:33:13 Updated 20150710 13:33:13
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NEW COLLEGE NOTTINGHAM
Further Education
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