Professional Cookery NVQ Diploma Level 3 (Part Time)

• Course details, fees and dates

  Course Code 21-PL3NV-CAT-1A / 1X001

  Start Date September

  How long is the course? 36 weeks

  What time does the course start? 5:00PM

  What time does the course end? 9:00PM

  When does the course run? Wednesdays

  How much does the course cost? Tuition fee £3,345 Exam fee £0 Certification fee £0 Materials fee £56 = Total fee £3,401

  Is this course eligible for an Advanced Learner Loan? Yes

  Are concessions available? If you are 19-23 or receiving benefits, please refer to our Fee Concessions Information.

  Examining Body City and Guilds

  Is an interview required? No

• What is the course about and how might it benefit me?

  This is an advanced course. You will be taught in our commercial kitchen.

  80% of the course is practical. 20% of the course is theory. You will be taking your skills up to the next level. You will be preparing even more complex dishes, designing menus and taking the responsibility for running the kitchen during the production sessions. You have to learn how to prepare, cook and finish complex fish, meat, poultry and vegetable dishes and cook complex hot sauces and dressings and cold sauces. Then, again, you have a choice. This time there are 4 optional units to choose from. If you are particularly interested in desserts, they might include preparing marzipan, pastillage and sugar products, complex hot and cold desserts, sauces, fillings and coatings for complex desserts and chocolate products. However the choice is huge and whatever your interest and wherever you work there will be 4 options just right for you.

• What qualification or experience do I need to start the course?

  This course is for you if you have substantial experience in the industry (and likely to have already achieved NVQ2) and wish to study at an advanced level and display an enthusiasm for cooking.

  If you are unsure which level would suit you best or, indeed, if you are unsure whether this is the course for you at all, we would be delighted if you would spend a couple of weeks working in our kitchen, without obligation or charge, to see if you enjoy working in this lively – and noisy – environment! During your visit our chef teacher will assess you and advise you which level would suit you best.

• How will I be assessed?

  80% of the course is practical. That means it is taught in a 'live' kitchen serving a restaurant with 'live' customers. You will be assessed on your practical skills as observed by the chef teacher, there is no written work required to support these assessments.

  20% of the course is theory. You will be provided with learning packs, online materials and tutor support to cover the theory section of the course. This is tested through multiple choice computer based testing. You attempt these tests when you feel ready and you can do them as many times as you wish.

  To help you with the theory side of the course we have developed a website with learning materials and practice tests to support your study.

  The teacher will record your progress and provide informal, regular feedback throughout the course. At the end of your programme you will be asked to self-assess your own progress and achievement against the expected achievements as outlined above.

  At the end of every session, the teacher will assist you in completing your course file. This is a record of what you have achieved in each session and a record of any practical assessments completed. Every Friday evening we collate the results of all our students and publish these on our course website for you to check at home.

• What qualification will I get?

  Diploma in Professional Cookery NVQ3.

• What can the course lead to?

  With an NVQ3, and suitable experience, you might move on to such jobs as head chef, supervisor or be appointed to a trainee or junior management role. Opportunities will be available in all areas of the catering industry. You could also use this qualification as entry to university to study such degrees as Hospitality Management and Event Management.