Professional Cookery – Preparation and cooking

Who is it for?

New or existing kitchen staff who wish to equip themselves with a clear understanding of working in a kitchen. 

Qualification

A National Qualification, accredited by City And Guilds.

Course Aims

After completing this qualification, the learner will be able to demonstrate competence in food preparation, cooking and presenting.       

Method of Delivery

Observations of working practice

Questioning to confirm understanding

Gathering of evidence to support competencies

Method of Assessment

Planned stages of assessment are arranged as you progress during your qualification. Collected evidence and recorded observations are gauged against the identified standards and a decision of competency is reached. Time is given to reach the required standard if, at first assessment, a shortfall arises. 

Opportunities for progression

City And Guilds – Professional Cookery Level 3, Hospitality Supervision

14 Units needed for the full award

Mandatory Units – All units
501	1GEN1	Maintain a safe, hygienic and secure working environment
504	1GEN4	Contribute to effective teamwork (Cfa)
603	2GEN3	Maintain food safety when storing, preparing and cooking food

Plus a minimum of three of the following
627	2FC1	Cook and finish basic fish dishes
629	2FC3	Cook and finish basic meat dishes
630	2FC4	Cook and finish basic poultry dishes
633	2FC7	Cook and finish basic vegetable dishes
Plus a minimum of three from the following
620	2FP1	Prepare fish for basic dishes
622	2FP3	Prepare meat for basic dishes
623	2FP4	Prepare poultry for basic dishes
626	2FP7	Prepare vegetables for basic dishes
Plus a minimum of one from the following
636	2FPC1	Prepare, cook and finish basic hot sauces
637	2FPC2	Prepare, cook and finish basic soups
638	2FPC3	Make basic stock

Candidates may take the remaining optional units from below
621	2FP2	Prepare shellfish for basic dishes
624	2FP5	Prepare game for basic dishes
625	2FP6	Prepare offal for basic dishes
628	2FC2	Cook and finish basic shellfish dishes
631	2FC5	Cook and finish basic game dishes
632	2FC6	Cook and finish basic offal dishes
634	2FC8	Cook-chill
635	2FC9	Cook-freeze
639	2FPC4	Prepare, cook and finish basic rice dishes
640	2FPC5	Prepare, cook and finish basic pasta dishes
641	2FPC6	Prepare, cook and finish basic pulse dishes
642	2FPC7	Prepare, cook and finish basic vegetable protein
643	2FPC8	Prepare, cook and finish basic egg dishes
644	2FPC9	Prepare, cook and finish basic bread and dough products
645	2FPC10	Prepare, cook and finish basic pastry products
646	2FPC11	Prepare, cook and finish basic cakes, sponges and scones
647	2FPC12	Prepare, cook and finish basic grain dishes
648	2FPC13	Prepare, cook and finish healthier dishes
649	2FPC14	Prepare, cook and finish basic hot and cold deserts
650	2FPC15	Prepare and present food for cold presentation