Hospitality & Catering Principles (Professional Cookery) - Level 3 Certificate

UPDATED 20160329 16:01:06

Whilst studying towards this qualification the following units will be covered: * Preparing fish, meat and poultry for complex dishes * Cooking complex fish, meat and poutlry dishes * Finishing complex fish, meat and poultry dishes * Food legislation * Food safety * Working as part of a team

Course information

Name: Hospitality & Catering Principles (Professional Cookery) - Level 3 Certificate Qualification title: NVQ Diploma in Professional Cookery (QCF) Qualification type: Assessment Various Awarding City & Guilds of London Institute Created 20160329 16:01:06 Updated 20160329 16:01:06

Entry requirements

None

Provider

HUGH BAIRD COLLEGE
Further Education
enquires@HughBaird.ac.uk
0151 353 4444
http://www.hughbaird.ac.uk

Address

BALLIOL ROAD
BOOTLE Town: LIVERPOOL County:MERSEYSIDE

Learning aims

Title: NVQ Diploma in Professional Cookery (QCF) Qualification: NVQ Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise

Other courses

Public Services Taster Non regulated Community Learning provision, Public Services
Cornwall College
REDRUTH
English Summer Schools Entry Level/Level 1/Level 2 - August 2015 Non regulated provision, Entry Level, ESOL
WESTMINSTER KINGSWAY COLLEGE
CITY OF LONDON
Art & Craft - Elderly Peoples Homes Non regulated Community Learning provision, Crafts, Creative Arts and Design
Leicester Adult Skills and Learning Service
Upholstery Non regulated Community Learning provision, Crafts, Creative Arts and Design
East Surrey College
Redhill
NOCN Dip Trade Union Reps Emp Law L3 QCF Diploma for Trade Union Representatives - Employment Law (QCF)
NEWCASTLE COLLEGE
Newcastle Upon Tyne
Principles of Customer Service Level 2 Certificate (NCFE) Certificate in Principles of Customer Service (VRQ)
STOKE ON TRENT COLLEGE
STOKE - ON - TRENT