Level 3 Professional Cookery (Preparation & Cookery) NVQ

UPDATED 20150710 13:33:33

This course consists of the following: Mandatory Units: Develop productive working relationships with colleagues Maintain the health, hygiene, safety & security of the working environment Maintain food safety when storing, preparing & cooking food Optional Units (A): Prepare fish for complex dishes Prepare meat for complex dishes Prepare poultry for complex dishes Cook & finish complex fish dishes Cook & finish complex meat dishes Cook & finish complex poultry dishes Cook & finish complex vegetable dishes Prepare, cook & finish complex hot sauces Prepare, cook & finish dressings & cold sauces Optional Units (B): Prepare shellfish for complex dishes Prepare game for complex dishes Cook & finish complex shellfish dishes Cook & finish complex games dishes Prepare, cook & finish complex soups Prepare, cook & finish fresh pasta dishes 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 for full units please see our website

Course information

Name: Level 3 Professional Cookery (Preparation & Cookery) NVQ Qualification title: - Qualification type: NVQ and relevant components Assessment Awarding - Created 20150710 13:33:33 Updated 20150710 13:33:33

Entry requirements

None

Provider

NEW COLLEGE NOTTINGHAM
Further Education
enquiries@ncn.ac.uk
0115 9 100 100
http://www.ncn.ac.uk/

Address

Adams Building
Stoney Street, The Lace Market, Town: NOTTINGHAM County:Nottinghamshire