NVQ Diploma Professional Cookery Level 3
To achieve this qualification a candidate must achieve a minimum of 56 credits.
Group A - Mandatory Units
All candidates must achieve all mandatory units (17 credits)
| Unit Title | Level |
Unit Credit |
| Maintain food safety when storing, preparing and cooking food | 2 |
4 |
| Maintain the health, hygiene, safety & security of the working environment | 3 |
4 |
| Develop productive working relationships with colleagues | 2 |
9 |
Group B
Candidates must achieve a minimum of 39 credits from Group B:
| Unit Title | Level |
Unit Credit |
| Produce healthier dishes | 2 |
3 |
| Cook & finish complex fish dishes | 3 |
4 |
| Cook & finish complex shellfish dishes | 3 |
4 |
| Cook & finish complex meat dishes | 3 |
4 |
| Cook & finish complex poultry dishes | 3 |
4 |
| Cook & finish complex game dishes | 3 |
4 |
| Cook & finish complex vegetable dishes | 3 |
4 |
| Prepare fish for complex dishes | 3 |
3 |
| Prepare shellfish for complex dishes | 3 |
4 |
| Prepare meat for complex dishes | 3 |
4 |
| Prepare poultry for complex dishes | 3 |
3 |
| Prepare game for complex dishes | 3 |
4 |
| Prepare, cook & finish complex hot sauces | 3 |
4 |
| Prepare, cook & present canapes & cocktail products | 3 |
4 |
| Prepare, cook & finish dressings & cold sauces | 3 |
3 |
| Prepare, cook & finish complex hot desserts | 3 |
3 |
| Prepare, cook & finish complex cold desserts | 3 |
3 |
| Produce sauces, fillings & coatings for complex desserts | 3 |
4 |
| Prepare, cook & finish complex soups | 3 |
4 |
| Prepare, cook & finish fresh pasta dishes | 3 |
4 |
| Prepare, cook & finish complex bread & dough products | 3 |
4 |
| Prepare, cook & finish complex cakes, sponges, biscuits & scones | 3 |
5 |
| Prepare, cook & finish complex pastry products | 3 |
3 |
| Prepare, process & finish complex chocolate products | 3 |
5 |
| Prepare, process & finish marzipan, pastillage & sugar products | 3 |
5 |
| Prepare, cook & present complex cold products | 3 |
5 |
| Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector | 2 |
2 |
| Contribute to the control of resources | 3 |
4 |
| Ensure safety practices are followed in the preparation & serving of food & drink | 3 |
5 |
| Contribute to the development of recipes & wines | 4 |
4 |