Scheme of Work Academic Year: 2013-2014
Course / Module
Level 3 NVQ Diploma in Professional Cookery – larder session
Level
Level 3
Awarding Body
City and Guilds
Duration
36 weeks
Hours Per Week
3 hours
Tutor Aims of course (include every learner matters)
Stephen Jepson-Swallow Bryan Townson •
This Scheme of work is based on seasonal menus and ingredients, the dishes included cover the criteria range for NVQ.
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NVQ level 3 units incorporated into the scheme are:• • •
302 Develop productive working relationships with colleagues. (mandatory unit) 305 Maintain the health, hygiene, safety and security of the working environment. (mandatory unit) 203 Maintain food safety when storing, preparing and cooking food. (mandatory unit)
• • • • • • • • • • • • •
332 334 335 337 339 340 342 345 343 353 344 354 355
Prepare, fish for complex dishes. Prepare, meat for complex dishes. Prepare, poultry for complex dishes. Cook and finish complex fish dishes. Cook and finish complex meat dishes. Cook and finish complex poultry dishes. Cook and finish complex vegetable dishes. Prepare, cook and finish fresh pasta dishes. Prepare, cook and finish complex hot sauces. Prepare, cook and finish dressings and cold sauces. Prepare, cook and finish complex soups. Prepare, and cook complex hot desserts. Prepare and cook complex cold desserts.