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Level 3 Diploma in Professional Cookery Studies


Progress directly into employment
NVQ Level 2 &3

About the Course

This qualification has been specifically designed for the 16-19 age group to develop the knowledge and skills to prepare learners for employment in the food and beverage service industry. Learners will work in, and have their food and beverage service knowledge and skills assessed in a 'real' or realistic working environment.

This qualification is made up of five mandatory units that will develop a rage of advanced skills and techniques so the learner will be able to produce vegetable, meat, poultry and game dishes and fish and shellfish dishes. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety. The qualification has a range of optional units that allows the learner to select further units to enhance their knowledge and skills including: practical gastronomy, principles of preparing, cooking and finishing fresh pasta dishes, produce fermented dough and batter products and produce petits fours. A full list of mandatory and optional units, along with more information on the qualification's structure, can be found in the record of assessment (RoA) book (specification).

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