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LEVEL 3 NVQ PROFESSIONAL COOKERY
To achieve the full award, the candidate must complete 16 units in total. These are drawn from 3 Mandatory Units and 13 Optional Units.
MANDATORY UNITS:
- Establish and Develop Positive Working Relationships in Hospitality
- Maintain the Health, Hygiene, Safety and Security of the Working Environment
- Maintain Food Safety when Storing, Preparing and Cooking Food
- Contribute to the Control of Resources
- Contribute to the Development and Introduction of Recipes and Menus
- Prepare, Cook and Finish Healthier Dishes
- Ensure Appropriate Food Safety Practices are Followed Whilst Food is Prepared Cooked and Served
- Prepare Fish for Complex Dishes
- Prepare Shellfish for Complex Dishes
- Prepare Meat for Complex Dishes
- Prepare Poultry for Complex Dishes
- Prepare Game for Complex Dishes
- Cook and Finish Complex Fish Dishes
- Cook and Finish Complex Shellfish Dishes
- Cook and Finish Complex Meat Dishes
- Cook and Finish Complex Poultry Dishes
- Cook and Finish Complex Game Dishes
- Cook and Finish Complex Vegetable Dishes
- Prepare, Cook and Finish Complex Hot Sauces
- Prepare, Cook and Finish Complex Soups
- Prepare, Cook and Finish Fresh Pasta Dishes
- Prepare, Cook and Finish Complex Bread and Dough Products
- Prepare, Cook and Finish Complex Cakes, Biscuits, Sponges and Scones
- Prepare, Cook and Finish Complex Pastry Products
- Prepare, Process and Finish Chocolate Products
- Prepare, Process and Finish Marzipan, Pastillage and Sugar Products
- Prepare, Cook and Present Complex Cold Products
- Prepare, Finish and Present Canapes and Cocktail Products
- Prepare, Cook and Finish Dressings and Cold Sauces
- Prepare and Cook Complex Hot Desserts
- Prepare and Cook Complex Cold Desserts
- Produce Sauces, Fillings and Coatings for Complex Desserts
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