Level 3 NVQ Diploma in Professional Cookery

This course is aimed at those who have achieved a Level 2 or equivalent qualification in Professional Cookery


Academic Year: 2022/23

Course Code: 10501

Campus: Bangor, Downpatrick, Lisburn

Study Type: Full-Time

Education Level Further Education

Sessions

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Course Overview
Modules you may study may include:
 
  • Maintain the health hygiene, safety and security of the working environment
    Develop Product working relationships with colleagues
  • Maintain Food Safety when storing preparing and cooking food.
  • Prepare Poultry for Complex dishes
  • Cook and finish complex poultry dishes
  • Prepare Meat for Complex dishes
  • Cook and finish complex meat dishes
  • Prepare Fish for complex dishes
  • Cook and finish complex fish dishes
  • Prepare Shell fish for complex dishes
  • Prepare Cook and finish complex shell fish dishes
  • Cook and finish complex vegetable dishes
  • Prepare Cook and Finish dressing and cold sauces
  • Prepare Cook and Finish complex soups
  • Prepare Cook and Finish cold desserts
 
You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 
You will be required to complete Essential Skills in Literacy, Numeracy or ICT if you do not have a GCSE grade C in English or Maths or Computing.
 
This practical programme is aimed at developing skills through food preparation and service in a realistic fine dining environment.  The course content includes preparation and cooking of complex soups, sauces and dressings, fish and shell fish, meat, poultry, game and offal dishes; there are also elements of patisserie and confectionary included in the course content.
 
Students will be given the opportunity to complete regular work placement within a relevant hospitality establishment.

Ideal If:
You wish to pursue a career in advanced cookery to become a sous chef.

You'll Learn:
How to prepare, cook, finish and present advanced meat, poultry, fish and vegetables, how to produce complex desserts and puddings; and the importance of food safety.

You'll Love:
The Industry Standard kitchens that we have and our restaurant days / nights where you will cook for members of the public in a fully functioning restaurant. The Birches (Bangor), McNeill Room (Downpatrick) and Linen Room (Lisburn).

You'll Progress:
Successful completion of this programme will enable you to progress to a career as a sous chef within the hospitality sector.

You'll Need:
to have achieved the NVQ Level 2 in Professional Cookery.
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

Available Sessions Summary

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For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Further Education

Further Education

If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.

Explore Further Education
Available Sessions

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