The NEW Level 3 Certificate in Cookery is for candidates who want to begin a career or progress within the hospitality industry, specialising in kitchen operations.
They will want to progress as a qualified chef, to be able to demonstrate the ability to perform practical skills and gain the necessary knowledge in order to be successful in the foodservice industry.
Kitchen Fundamentals
Health, Safety and Security Practices; Food Safety
Interacting with staff, managers and customers.
Apply standard operating procedures and the Code of Conduct. Working in a Commercial Kitchen and Restaurant Service.
Culinary Fundamentals
Basic stocks and sauces, meat dishes, vegetable dishes, fish dishes, egg dishes. Rice and farinaceous dishes, pasta dishes hot & cold desserts.