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
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.