Level 3 NVQ Diploma Professional cookery

Aim

The City and Guilds Level 3 NVQ Diploma in Professional Cookery qualification aims to assess and train Chefs in complex or advanced food preparation and cooking skills. It is aimed at Chefs who have had experience within the working kitchen environment. It includes a broad selection of areas, such as food safety, managing resources, preparation of complex meat dishes, preparation of complex vegetable dishes, preparation of complex poultry dishes etc. It also includes the cooking and finishing of complex dishes to include meat, poultry, hot and cold sauces, game, vegetables etc.

Structure

To achieve the full qualification, learners must attain a total of 56 credits. This comprises of:

• All of the mandatory units (11 credits)
• The remaining 45 credits from Section A

Entry requirements

There are no formal educational requirements for the NVQ Professional Cookery Level 3 qualification, but all Chefs undertaking the qualification should have the opportunity and experience of working in a kitchen environment. Also,itis desirable to hold a Level 2 Professional Cookery qualification.