Professional Cookery Advanced Apprenticeship
Type: Part Time
Awarding Body: Download/print details
Download PDF application form Enquire
The course is for chefs, who are already qualified to Level 2. The course covers all aspects of Health and Hygiene, Safety, communication with others and a complex level of meat, poultry, fish, vegetables, sauces, pastry, desserts etc. It is designed for chefs who are looking to take their skills to an advanced level in all areas of preparation, cooking and even menu design and costing if required.
The course covers:
1. NVQ Level 3 in Professional Cookery, achieving a minimum of 56 credits for the full qualification
2. Functional Skills Maths Level 2
3. Functional Skills English Level 2
4. Technical Certificates (online tests)
The 4 components above need to be completed to obtain the full Apprenticeship qualification.
The NVQ Level 3 Professional Cookery logbook is made up of units each with a credit value.
56 credits need to be achieved for full Diploma qualification.
The Mandatory units consist of: (All to be completed 19 credits)
302 Develop productive working relationships with colleagues
304 Maintain the health, hygiene, safety and security of the working environment
203 Maintain food safety when storing, preparing and cooking food
666 Employment rights and responsibilities in the hospitality sector
Optional units A: (All to be completed 33 credits)
332 Prepare fish for complex dishes
334 Prepare meat for complex dishes
335 Prepare poultry for complex dishes
337 Cook and finish complex fish dishes
339 Cook and finish complex meat dishes
340 Cook and finish complex poultry dishes
342 Cook and finish complex vegetable dishes
343 Prepare, cook and finish complex hot sauces
353 Prepare, cook and finish complex dressings and cold sauces
Optional units B sample: (Remaining 4 credits from this section- 1 unit)
333 Prepare complex shellfish
336 Prepare complex game
338 Cook and finish complex shellfish dishes
341 Cook and finish complex game dishes
344 Prepare, cook and finish complex soups
345 Prepare, cook and finish complex pasta dishes
346 Prepare, cook and finish complex bread and dough products
303 Contribute to control of resources
309 Contribute to the development of recipes and menus
Course Structure & Teaching Methods
- Learning materials are specifically designed for you to work through on your own and with the help of a tutor/assessor, who will help you with your studies and give feedback.
- A qualified assessor will visit you at work weekly for between 60-90 minutes.
- We will be flexible and fit in with the needs of your business and job requirements.
- Your work will be sampled on an ongoing basis by a qualified verifier.
Information & Support
This will be discussed at the enrolment and induction process. Please let our staff know if you need any additional support or reasonable adjustments - we will do all we can to help. Our experienced and competent staff can also tailor learning materials to suit particular needs; and can help you decide on your course and progression options.
You must expect to devote time each week to private study and homework.
After completing the Level 3 course you can progress to a level 4 NVQ if your job role accommodates this level of work.