This programme aims to further develop Chef's skills in Advanced Food Preparation & Cooking in order to open up career prospects in kitchens as a sous or a head chef. It also helps develop supervisory skills. Entry to the programme is flexible as the units are completed on a modular basis. COURSE CONTENT 16 units for Food Preparation & Cooking are completed and involve the preparation, cooking and presentation of complex dishes. Underpinning theoretical knowledge is also undertaken. CAREER OPPORTUNITIES / PROGRESSION The current skill shortage in the industry indicates that there are many opportunities for advancement to sous or head chef if you have the right qualification. Once qualified you may continue your education on a part-time basis and progress to a Higher National qualification. Our careers department will be happy to advise you on this.
Name: Professional Cookery NVQ Level 3 Diploma Qualification title: NVQ Level 3 in Professional Cookery Qualification type: NVQ and relevant components Assessment Assessment is on a continuous basis and you are also required to complete a portfolio of evidence gained during your course. Evidence can be gathered from the work place in the form of menus, witness testimonies and recipes etc. This portfolio will need to be ready for submission to our external verifier in June, so attendance and commitment over the 34 weeks are essential. Awarding AQA / City and Guilds Created 20160407 13:17:45 Updated 20160407 13:17:45
Practical elements require the wearing of protective clothing which you need to provide in addition to knives and textbooks. Forms available on request. Equipment required Practical elements require the wearing of protective clothing which you need to provide in addition to knives and textbooks. Forms available on request.
STAFFORD COLLEGE
Further Education
enquiries@staffordcoll.ac.uk
01785 223800
http://www.staffordcoll.ac.uk
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