Professional Cookery
Level 3
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Job Roles this Apprenticeship is suitable for:

  • Chef de partie/sous/ senior chef (fine dining, restaurants, hotels and gastro pubs)
  • Chef de partie/sous/ senior chef (restaurants, hotels and gastro pubs)
  • Pastry chef

Mandatory Units: These are to be completed by all candidates 

  • Maintain food safety when storing, preparing and cooking food
  • Develop working relationships with colleagues
  • Maintain health, hygiene, safety and security of the working environment 

Optional Units: Choose relevant units to job role and credit requirements 

Prepare/cook and finish complex fish dishes / Prepare/ Cook and finish complex shellfish dishes / Prepare/cook and finish complex meat dishes / Prepare/cook and finish complex poultry dishes / Prepare/cook and finish complex game dishes / Prepare/cook and finish complex vegetable dishes / Prepare/cook and finish complex hot sauces / Prepare/cook and finish complex soups / Prepare/cook and finish fresh pasta dishes / Contribute to the development of recipes and menus / Prepare/cook and finish complex bread and dough products / Prepare/process and finish complex chocolate products / Prepare/process and finish marzipan, pastillage and sugar products / Prepare/cook and present complex cold products / Prepare/ finish and present canapes and cocktail products / Prepare/cook and finish dressings and cold sauces / Prepare/cook and finish complex hot and cold desserts / Produce sauces, fillings and coasting for complex desserts / Produce healthier dishes / Contribute to the control of resources / Ensure food safety practices are followed in the preparation and serving of food and drink / Prepare cook and finish complex pastry products / ERR