Overview top

You'll develop and demonstrate creativity using advanced bakery and cookery techniques with a very wide range of food products to meet the diverse requirements of the catering industry within the industrial catering environment.

Mandatory Units:

203    Maintain food safety when storing, preparing and cooking food

302    Develop productive working relationships with colleagues

304    Maintain the health, hygiene, safety and security of the working environment

330    Ensure food safety practices are followed in the preparation and serving of food and drink

Other Units:

333    Prepare shellfish for complex dishes

347    Prepare, cook and finish complex cakes, sponges, biscuits and scones

296    Produce healthier dishes

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

338    Cook and finish complex shellfish dishes

339    Cook and finish complex meat dishes

340    Cook and finish complex poultry

342    Be able to cook complex vegetable dishes

343    Prepare, cook and finish complex hot sauces

344    Be able to prepare complex soups

345   Prepare, cook and finish fresh pasta dishes

346    Prepare, cook and finish complex bread and dough products

346   Prepare, process and finish complex chocolate products

347    Prepare, cook and finish complex cakes, sponges, biscuits and scones

348    Prepare cook and finish complex pastry products

350   Prepare, Process and finish marzipan, pastillage and sugar products

352   Prepare, finish and present canapes and cocktail products

353   Prepare, cook and finish dressings and cold sauces

354    Prepare, cook and finish complex hot desserts

355    Prepare, cook  and finish complex cold desserts

356   Produce sauces, fillings and coatings for complex desserts

666    Employment rights and responsibilities in the hospitality. Leisure, travel and tourism sector

Entry Requirements top

Completion of the Level 2 Diploma in Professional Cookery.

Assessment top

Assessment measures a candidates competence in practical performance. In other words, we assess whether you really can do the jobs required and if you understand how and why these jobs are done.

This will normally be achieved by observing you working in a situation which resembles, as closely as possible, the real work place. In addition to the practical skills, a person must possess relevant underpinning knowledge in order to successfully achieve a unit and prove total competence. This will be assessed by written and oral questioning and assessments.

Professional Opportunities top

Successful completion of the Level 3 course could lead to employment as a chef de partie or sous chef depending on industrial experience in a wide variety of catering environments including hotels and restaurants.