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NVQ Level 3 Commercial Food Preparation

 SERVICE AND SALES WORKERS

This qualification targets person who wish to pursue the role of a Chef de Partie or Chef Patisserie with a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, and cafes or to run a small business within the hospitality sectors.

Persons who complete this qualification can be employed in the following jobs:
 Job title: Catering Supervisor; Banqueting Chef; Pantry Chef/Garde Manager
 Job Qualifications include:
Catering Supervisor (J01THH30417), Banqueting Chef (J02THH30417), Pantry Chef/Garde Manager (J03THH30417)

Career path – articulation and specialisation
After achieving this THH30417 Certificate in Commercial Cookery, individuals could progress to
THH40117 or select from a wide range of other qualifications in the Hospitality Industry.

  • Listing ID: 3797
  • Institution Category: Specialised Institutions
  • Institution Type: Public
  • Field of Study: Services
  • Awarding Body: NCTVET
  • Qualification Level: Level 5 Diploma
  • Education Sector: Technical and Vocational
  • Qualification Code: THH30417
  • ISCED Code: 10 Services-101 Personal Services-1013 Hotel, Restaurants and Catering
  • Qualification Developer: NCTVET Occupational Standards Development Department
  • Quality Assurance Body: NCTVET
  • Entry Requirements: For this qualification plan the prerequisite(s) is/are:
     THH20617 Commercial Food Preparation
     1 Year Industry Experience
    Individuals may enter level 3 Certification in Commercial Food Preparation with relevant level 2 vocational
    experiences and qualification. Where lower level qualification plans exist, these MUST be completed.
    Otherwise, evidence for competencies equivalent to lower level qualifications must be provided at
    registration/prior to commencement of the programme /before certification.
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