NVQ Level 3 Commercial Food Preparation
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:
- 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
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.