BIIAB Level 3 NVQ Diploma in Professional Cookery
601/6226/0
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: BIIAB (Recognised)
- Total credits: 56
- Guided learning hours: 360
- Total qualification time: 560
- Assessment methods: Portfolio of Evidence
Units (33)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Develop productive working relationships with colleagues RN5118/M/501/0428 |
Level 2 | 9 | 27 |
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector RN5118/T/601/7214 |
Level 2 | 2 | 16 |
Maintain food safety when storing, preparing and cooking food RN5118/D/601/6980 |
Level 2 | 4 | 32 |
Produce Healthier Dishes RN5118/A/601/4962 |
Level 2 | 3 | 28 |
Contribute to the control of resources RN5118/H/502/4097 |
Level 3 | 4 | 30 |
Cook and finish complex fish dishes RN5118/H/601/5507 |
Level 3 | 4 | 38 |
Cook and finish complex game dishes RN5118/A/601/5562 |
Level 3 | 4 | 36 |
Cook and finish complex meat dishes RN5118/M/601/5557 |
Level 3 | 4 | 31 |
Cook and finish complex poultry dishes RN5118/M/601/5560 |
Level 3 | 4 | 31 |
Cook and finish complex shellfish dishes RN5118/K/601/5556 |
Level 3 | 4 | 31 |
Cook and finish complex vegetable dishes RN5118/M/601/5591 |
Level 3 | 4 | 30 |
Ensure food safety practices are followed in the preparation and serving of food and drink RN5118/D/502/4163 |
Level 3 | 5 | 35 |
Maintain the health, hygiene, safety and security of the working environment RN5118/Y/502/9569 |
Level 3 | 4 | 27 |
Prepare fish for complex dishes RN5118/F/601/5479 |
Level 3 | 3 | 21 |
Prepare game for complex dishes RN5118/R/601/5499 |
Level 3 | 4 | 28 |
Prepare meat for complex dishes RN5118/H/601/5488 |
Level 3 | 4 | 28 |
Prepare poultry for complex dishes RN5118/A/601/5495 |
Level 3 | 3 | 23 |
Prepare shellfish for complex dishes RN5118/R/601/5485 |
Level 3 | 4 | 28 |
Prepare, cook and finish complex bread and dough products RN5118/D/601/5666 |
Level 3 | 4 | 27 |
Prepare, cook and finish complex cakes, sponges, biscuits and scones RN5118/H/601/5670 |
Level 3 | 5 | 35 |
Prepare, cook and finish complex cold desserts RN5118/R/601/5700 |
Level 3 | 3 | 30 |
Prepare, cook and finish complex hot desserts RN5118/L/601/5694 |
Level 3 | 3 | 26 |
Prepare, cook and finish complex hot sauces RN5118/A/601/5657 |
Level 3 | 4 | 25 |
Prepare, cook and finish complex pastry products RN5118/M/601/5672 |
Level 3 | 3 | 29 |
Prepare, cook and finish complex soups RN5118/F/601/5661 |
Level 3 | 4 | 29 |
Prepare, cook and finish dressings and cold sauces RN5118/K/601/5704 |
Level 3 | 3 | 20 |
Prepare, cook and finish fresh pasta dishes RN5118/R/601/5664 |
Level 3 | 4 | 29 |
Prepare, cook and present complex cold products RN5118/L/601/5677 |
Level 3 | 5 | 38 |
Prepare, finish and present canapés and cocktail products RN5118/Y/601/5682 |
Level 3 | 4 | 32 |
Prepare, process and finish complex chocolate products RN5118/T/601/5673 |
Level 3 | 5 | 42 |
Prepare, process and finish marzipan, pastillage and sugar products RN5118/J/601/5676 |
Level 3 | 5 | 42 |
Produce sauces, fillings and coatings for complex desserts RN5118/D/601/5702 |
Level 3 | 4 | 33 |
Contribute to the development of recipes and menus RN5118/K/502/4117 |
Level 4 | 4 | 22 |