16-18 Courses

Level 3 City and Guilds NVQ Diploma in Professional Cookery

Course Overview

  • Campuses

    Hackney Campus, Redbridge Campus
  • Qualification

    16-18 Courses
  • Subject

    Hospitality and Culinary Arts
  • Schedule

    Dependent on Timetable (Day)
  • Duration

    36 Weeks
  • Age

    16-18

Course Fees

No fees

Entry requirements

  • -Five or more GCSEs at grade 9-4 including English and maths
  • -Level 2 BTEC Diploma at Merit or Distinction
  • -NVQ2/VRQ2
  • -Where there are specific subjects required at GCSE we can discuss your grades with you when you come to enrol
  • -Students may also be required to take a trade skills test, which will involve a MasterChef style challenge

Topics

This is the course that takes good cooks and puts them on the path to becoming great chefs. You may already have a solid grounding of culinary knowledge and a good level of technical skill, but the Level 3 Diploma in Professional Cookery will take your cooking to new heights, giving you the tools and the confidence to take the next big step in your culinary career.

You will learn new skills and techniques in preparing and producing dishes of every kind, including poultry and game, vegetarian cuisine, healthy eating, fish and shellfish, and meat. You will also learn about practical gastronomy, and the exciting area of food development. As well as taking your culinary skills to the next level, this course will increase your knowledge of preparing and storing food safely, health and hygiene in a culinary environment, and how to effectively supervise others in the kitchen.

You will have the opportunity to have paid work in our award winning restaurant OKN1 or Rouge and work with our professional chefs on exciting outside catering events.

Study units include:

  • -Maintain food safety when storing, preparing and cooking food
  • -Develop productive working relationships with colleagues
  • -Maintain the health, hygience, safety and security of the working environmnet
  • -Prepare fish for complex dishes
  • -Prepare meat for complex dishess
  • -Prepare poultry for complex dishes
  • -Cook and finish complex fish dishes
  • -Cook and finish complex meat dishes
  • -Cook and finish complex poultry dishes
  • -Prepare, cook and finish complex hot sauces
  • -Prepare, cook and finish dressings and cold sauces
  • -Prepare, cook and finish complex bread and dough products
  • -Prepare, cook and finish complex cakes sponges, biscuits and scones
  • Assessment Criteria

    To achieve your NVQ, you will be expected to complete a training portfolio. You will be assessed at regular intervals on the skills and techniques you developed by qualified assessors in the practical areas. You will also be expected to sit a written Functional Skills maths exams. Additionally you will be assessed on your ability to lead and control a fully functioning kitchen.

Further information

University or employment in industry (We make a commitment to try to gain meaningful employment for all our leavers)

Select your campus option to apply

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