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Catering and Hospitality Courses – Level 3

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Description

Catering and Hospitality Courses – Level Three

This qualification is appropriate for experienced professional chefs who are ready to take their cooking skills to another level. The qualification enables a chef to step up his or her cooking skills to other levels and become a specialist in confectionery or patisserie.

The qualification is suitable for people with plenty experience in kitchen services or level two hospitality qualification.

You might be a college student or currently working as a chef. You have to be sixteen years and above to take the course.

INVOLVEMENTS OF STUDYING THE COURSE

To obtain an NVQ, a learner needs to demonstrate certain special skills. The training provider reviews the skills a learner possess currently and get the most suitable way to acquire new ones for example by studying or doing new things.

The NVQs get assessed at a simulated job place or work. For every unit, the assessor asks questions and watches as the r learner does the task and looks at the work portfolio which the learner has built as learning evidence. Afterwards, the assessor will, confirm that the learner has got the skills required.

If a learner takes a Professional Cookery Diploma, he will develop the basic skills in hygiene, teamwork and food safety and also choose from a variety of practical options like developing menus and preparing shellfish dishes.

If a learner wants to specialize in cooking and food preparation, he or she will cover several basic units in cooking and preparing fish, vegetables, and poultry and meat dishes and also choose from the optional choices.

If a learner selects confectionery and patisserie specialism, he or she will focus on desserts and sweets.

Level three is appropriate for those that have had a job as a kitchen profession or have qualified in level two. They might work as managers or supervisors. They may want to further their skills or become specialists in their management or chef roles.

WHAT THIS CAREER LEADS TO

The qualification is appropriate for those that hold a kitchen supervisory role for instance as a demi chef or a chef de partie and want a promotion.

For those that want to specialize in confectionery and patisserie, they may aim at becoming pastry chefs in their own kitchen.

After completing the course one increases his or her supervisory skills by attaining:

  • Level Three Hospitality Leadership and Supervision Principles Award
  • Level Three Hospitality Leadership and Supervision Diploma

THE INVOLVEMENTS OF COURSE DELIVERY

To qualify to deliver the qualification, there should be qualified assessors. They can be recruited specially or trained from the staff members.

For the qualification of NVQ, learners require an appropriate environment where they can show their skills. The NVQ learners can also undertake it at a local college.

Learners are required to have related qualifications and experience.

The qualification can be delivered in the workplace.

The trainer needs to ensure that the learners have got accesses to a kitchen environment that is professional and has appropriate equipment either in his or her center or their workplace.

Level Three

Level three is appropriate for those that have had a job as a kitchen profession or have qualified in level two. They might work as managers or supervisors. They may want to d= further their skills or become specialists in their management or chef roles.

A learner chooses from the following three qualifications:

  • NVQ Diploma Level Three in Professional Cookery (Cooking and Preparation)
  • NVQ Diploma Level Three in Professional Cookery
  • NVQ Diploma Level Three in Professional Cookery (Confectionery and Patisserie)

To obtain the qualification, a learner must obtain at least seventeen credits from the compulsory units and a minimum credits number from the units that are optional as per the specialization area.

CAREERS THAT THIS LEADS TO

The qualification is appropriate for those that hold a kitchen supervisory role for instance as a demi chef or a chef de partie and want a promotion.

For those that want to specialize in confectionery and patisserie, they may aim at becoming pastry chefs in their own kitchen.

After completing the course one increases his or her supervisory skills by attaining:

  • Level Three Hospitality Leadership and Supervision Principles Award
  • Level Three Hospitality Leadership and Supervision Diploma