Level 3 NVQ Diploma in Professional Cookery

This course is an Advanced Craft Diploma. It builds on the foundations of the Hospitality Diploma and allows you to develop an area of professional expertise in one of the following three specialities:
• Preparation and Cooking or
• Patisserie and Confectionary or
• A combination of the above

With this qualification you can enter immediate employment in positions such as pastry chef, chef de partie in fine dinning, head chef in a small restaurant etc. The Course furthers the candidates’ ability, to establish and develop positive working relationships, maintain the health, hygiene, safety and security of the working environment when storing, preparing and cooking food.
It also gives careful training in advanced craft work.

1. Patisserie and Confectionary
The student will learn specialist skills such as complex doughs, cakes and pastry products; how to prepare, process and finish marzipan, pastillage and sugar products, plus a range of complex hot and cold desserts.

2. Food Preparation and Cooking
The student will learn specialist skills to produce a range of complex meat and poultry dishes; and will be trained to produce consistently high quality hot and cold sauces and dressings. Additionally, the course covers soup and pasta dishes, canapés and cocktail products, as well as a variety of advanced desserts and pastries, including chocolate, marzipan, pastillage and sugar products work.

3. Professional Cookery (mixed speciality)
The student will learn specialist skills to produce a wide range of complex dishes from the whole range of culinary areas.

Entry Requirements
• Level 2 NVQ/NVQ Diploma
• Prospective students must be employed or in training with the hospitality industry
• Completion of at least three days' work experience at Lakefield

Duration
2 years part time