Course: NVQ LEVEL 3 - Professional Cookery (Neath/Afan)

Topic outline

General

Collapse all Expand all
Hi Level 3 - Professional Chefs - welcome to your information site.

This is where you will find copies of recipe handouts, log book documentation and a scheme of work to follow throughout this years training - look in regularly for updates.
Topic 1
Induction
- Handout File
- making a bechemel sauce URL
Topic 2
Prepare,cook and serve complex poultry
Topic 3
Prepare, cook and serve complex meat dishes
- handout File
Topic 4
Prepare, cook and finish complex vegetable dishes
- Handout File
Topic 5
Prepare cook and finish, soups and sauces
- Handout File
Topic 6
Prepare cook and finish complex pasta dishes
- Handout File
Topic 7
Prepare, cook and finish dough products
Topic 8
Prepare, cook and finish pastry products
Topic 9
Prepare cook and finish Hot and Cold Desserts
- Handout File
- Handout File
Topic 10
Health and Safety

Effective Teamwork