CG L3 Dip in Professional Cookery

What is this course about?

The qualification is competance based and is delivered using a variety of units to form a full qualification.
You must gain 17 credits from the mandatory units:

Maintain food safety when storing, preparing and cooking food
Maintain the health, hygiene, safety and security of the working environment
Develop productive working relationships with colleagues.

You must gain a minimum of 39 credits from the optional units:

If you choose the Diploma in Professional Cookery you’ll develop vital skills in food safety and hygiene and teamwork as well as choosing from a range of practical options, anything from cooking shellfish dishes to developing menus.

If you choose the Food Preparation and Cooking specialism you’ll cover a range of core units in preparing and cooking meat, vegetable, fish and poultry dishes, as well as choosing your own options.

Each unit has a written end test

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CG L3 Dip in Professional Cookery

Start: 10/09/2020
Days: Thu
Time: 10:00-17:30

How is it taught

These NVQs are assessed in a simulated professional kitchen. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you’ve built as formal evidence of your learning. Then they confirm you’ve got the skills to do the job well.

What else do I need to know?


You might be currently employed as a chef, or studying in a college. You must be over 16 to take these qualifications.

What could I do next?


After taking this qualification you could increase your supervisory skills by taking a: Level 3 Award in Hospitality Supervision and Leadership Principles Level 3 Diploma in Hospitality Supervision and Leadership.
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