Course Information

City & Guilds Level 3 NVQ Diploma in Professional Cookery

City & Guilds
Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 01 September 2020
Day: Subject to Timetable
Duration: 2 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 10
Course Coordinator: Darren.Pitts@swc.ac.uk

Full-Time
Campus: Omagh
Week Starting: 01 September 2020
Day: Subject to Timetable
Duration: 2 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 14
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Part-Time
Campus: Enniskillen
Week Starting: 14 September 2020
Day: Monday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 319
Reduced Fee: £210.00
Places Available: 16
Course Coordinator: Kevin.Crossan@swc.ac.uk

Part-Time
Campus: Omagh
Week Starting: 14 September 2020
Day: Monday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 319
Reduced Fee: £210.00
Places Available: 16
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Part-Time
Campus: Dungannon
Week Starting: 16 September 2020
Day: Wednesday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 319
Reduced Fee: £210.00
Places Available: 16
Course Coordinator: Stephen.Sloan3@swc.ac.uk

Description

This qualification is relevant to learners who have achieved a Level 2 qualification in Professional Cookery or to those with plenty of experience in a professional kitchen. They may have experience at supervisory level or they may want to develop their skills further, perhaps to become a specialist chef or move into a management role.

Course Content

This is an industry recognised qualification that provides learners with essential knowledge and skills required to work at Chef de Partie level. The course builds upon knowledge and skills gained at Level 2 and the course is aimed at those who may already be experienced chefs, ready to take their cooking skills to the next level. This course will raise the bar in terms of learners' creativity and is designed to stretch and challenge the learner by exposing them to a greater variety of commodities, new and exciting cooking methods and equipment and at the same time continuing to build on the core theoretical areas of supervising food safety, health and safety and leading a team. Learners are also encouraged to challenge themselves competitively.

Optional Modules

• Prepare fish for complex dishes_x000D_ • Prepare meat for complex dishes_x000D_ • Prepare poultry for complex dishes_x000D_ • Cook and finish complex fish dishes_x000D_ • Cook and finish complex meat dishes_x000D_ • Cook and finish complex poultry dishes_x000D_ • Cook and finish complex vegetable dishes_x000D_ • Prepare, cook and finish complex hot sauces_x000D_ • Prepare, cook and finish complex soups_x000D_ • Prepare, cook and finish complex hot desserts_x000D_ • Prepare, cook and finish complex cold desserts_x000D_

Assessment Method

This NVQ is assessed in a simulated professional kitchen in each of the SWC campuses. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you have built as formal evidence of your learning. Then they confirm you've got the skills to do the job well.

Progression Opportunities

These qualifications are ideal if you have a supervisory role in a kitchen - perhaps as a chef de partie or demi chef - and are aiming for a promotion. If you take the Patisserie and Confectionery specialism, you might aim to become a pastry chef in your own section of the kitchen. After taking this qualification you could increase your supervisory skills by taking:_x000D_ Level 3 Award in Hospitality Supervision and Leadership Principles_x000D_ Level 3 Diploma in Hospitality Supervision and Leadership._x000D_

Entry Requirements

Level 2 NVQ Professional Cookery or equivalent. It is an advantage to have suitable work experience in a hospitality environment. Selection is subject to a successful interview at which the learner needs to demonstrate a high level of interest in the catering industry and a passion for food.