Professional cookery

Discover the World of Opportunities with GSQ Professional cookery

Courses

The level 3 Advanced Professional Cookery Kitchen and Larder qualification is designed to develop students’ advanced skills and techniques in producing vegetables, poultry, meat, game and fish and shellfish dishes. You will learn the supervision techniques required to ensure the principles of food preparation and safety are followed throughout your practice. Your skills can be developed further by adding additional units to achieve the level 3 Diploma in Advanced Professional Cookery, these units include finishing dressings, hot and cold sauces and producing Biscuits, cakes, sponges and petit fours.

GSQ

Professional Cookery

Level 2

Certificate in Hospitality and Catering Principles (Professional Cookery)

Learners must achieve all 4 mandatory units, providing a combined 26 credits.

Credit Value (CV)
26
Guided Learning (GLH)
143
Total Qual. Time (TQT)
260
GSQ Number
HC110-30
Unit Details All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
594 Principles of maintaining, handling and cleaning knives 2 11
627 Food safety in catering 1 9
Award Total 7 143
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Optional B

Unit Details All Mandatory
Unit Code Unit Title CV GLH
613 Principles of processing dried ingredients prior to cooking 1 7
621 Principles of preparing and mixing spice and herb blends 1 9
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation cooking and finishing of poultry dishes 3 26
626 Principles of preparing, cooking and finishing of game dishes 2 9
644 Preparation cooking and finishing of vegetable dishes 3 26
618 Principles of preparing cooking and finishing of basic hot sauces 2 9
619 Principles of preparing cooking and finishing of basic soups 2 9
620 Principles of making basic stock 1 7
615 Principles of preparing cooking and finishing basic rice dishes 2 9
616 Principles of preparing cooking and finishing basic pulse dishes 2 9
614 Principles of preparing cooking and finishing basic egg dishes 2 9
Award Total 27 181

Optional C

Unit Details All Mandatory
Unit Code Unit Title CV GLH
625 Principles of preparing cooking and finishing basic pastry products 2 9
617 Principles of preparing cooking and finishing basic grain dishes 2 9
622 Principles of preparing cooking and finishing dim sum 2 9
623 Principles of preparing cooking and finishing noodle dishes 1 8
624 Principles of preparing and cooking food using a tandoor 1 9
647 Principles of completing kitchen documentation 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in hospitality, leisure, travel and tourism 1 10
Award Total 11 68
Level 3

Level 3 Diploma Advanced Professional Cookery

Learners must achieve all 12 mandatory units, providing a combined 100 credits.

Credit Value (CV)
100
Guided Learning (GLH)
785
Total Qual. Time (TQT)
GSQ Number
HC100-01
Unit Details All Mandatory
Unit Code Unit Title CV GLH
406 The principles of food safety supervision for catering 3 25
401 Supervisory skills in the hospitality industry 8 30
402 Practical Gastronomy 11 60
405 Advanced skills and techniques producing vegetables and vegetarian dishes 9 90
407 Advanced skills and techniques producing meat dishes 17 140
408 Advanced skills and techniques producing poultry and game dishes 14 110
409 Advanced skills and techniques producing fish and shellfish dishes 12 100
411 Produce petits fours 6 56
412 Produce paste products 4 38
413 Produce hot, cold and frozen deserts 6 50
414 Produce fermented dough and batter products 4 37
415 Produce Biscuits, cakes and sponges 6 49
Award Total 100 785 1000
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Level 3

Level 3 Diploma in Advanced Professional Cookery, Kitchen and Larder

Learners must achieve all 7 mandatory units, providing a combined 74 credits.

Credit Value (CV)
74
Guided Learning (GLH)
555
Total Qual. Time (TQT)
GSQ Number
HC100-02
Unit Details All Mandatory
Unit Code Unit Title CV GLH
406 The principles of food safety supervision for catering 3 25
401 Supervisory skills in the hospitality industry 8 30
402 Practical Gastronomy 11 60
403 Advanced skills and techniques producing vegetables and vegetarian dishes 9 90
407 Advanced skills and techniques producing meat dishes 17 140
408 Advanced skills and techniques producing poultry and game dishes 14 110
409 Advanced skills and techniques producing fish and shellfish dishes 12 100
Award Total 74 555 740
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Level 3

Level 3 NVQ Diploma in Professional Cookery

Learners must achieve all 3 mandatory units, providing a combined 56 credits.

Credit Value (CV)
56
Guided Learning (GLH)
360-437
Total Qual. Time (TQT)
560
GSQ Number
HC110-12
Unit Details All Mandatory
Unit Code Unit Title CV GLH
416 Maintain the health, hygiene, safety and security of the working environment 4 27
478 Maintain food safety when storing, preparing and cooking food 4 32
479 Develop productive working relationships with colleagues 9 27
Award Total 17 86
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Optional units 39 minimum credits must be achieved

Unit Details All Mandatory
Unit Code Unit Title CV GLH
480 Prepare fish for complex dishes 3 21
481 Prepare meat for complex dishes 4 28
482 Prepare poultry for complex dishes 3 23
482 Prepare poultry for complex dishes 3 23
483 Cook and finish complex fish dishes 4 38
484 Cook and finish complex meat dishes 4 31
485 Cook and finish complex poultry dishes 4 31
486 Cook and finish complex vegetable dishes 4 30
487 Prepare, cook and finish complex hot sauces 4 25
488 Prepare, cook and finish dressings and cold sauces 3 20
489 Prepare shellfish for complex dishes 4 28
490 Prepare game for complex dishes 4 28
491 Cook and finish complex shellfish dishes 4 31
492 Cook and finish complex game dishes 4 36
493 Prepare, cook and finish complex soups 4 29
494 Prepare, cook and finish fresh pasta dishes 4 29
495 Prepare, cook and finish complex bread and dough products 4 27
496 Prepare, cook and finish complex cakes, sponges, biscuits and scones 5 35
497 Prepare, cook and finish complex pastry products 3 29
498 Prepare, process and finish complex chocolate products 5 42
499 Prepare, process and finish marzipan, pastillage and sugar products 5 42
500 Prepare, cook and present complex cold products 5 38
501 Prepare, finish and present canapés and cocktail products 4 32
502 Prepare, cook and finish complex hot desserts 3 26
503 Prepare, cook and finish complex cold desserts 3 30
504 Produce sauces, fillings and coatings for complex desserts 4 33
505 Produce healthier dishes 3 28
506 Contribute to the control of resources 4 30
507 Contribute to the development of recipes and menus 4 22
441 Ensure food safety practices are followed in the preparation and serving of food and drink 5 35
446 Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector 2 16
Award Total 119 893
• The principles of food safety supervision for catering.

• Supervisory skills in the hospitality industry.

• Practical Gastronomy.

• Advanced skills and techniques in producing vegetables and vegetarian dishes.

• Advanced skills and techniques in producing meat dishes.

• Fish, Shellfish, Poultry and Game Dishes.

• Pastry & Desserts.


Completing these levels prepares students to step directly into various operational, supervisory, and managerial roles across the Professional Cookery infrastructure:

• Sous Chef / Head Chef

• Kitchen Supervisor / Kitchen Manager

• Gastronomy Consultant / Menu Developer

• Pastry Chef / Chef de Partie

Why Choose GSQ for Advanced Professional Cookery?



Our Centers Offer :


1. Realistic Work Assessment: The GSQ Level 3 Diploma is fully assessed in the workplace or a realistic work environment (RWE), providing learners with valuable real-world experience.

2. Comprehensive Portfolio Assessment: Your assessment is not based solely on examinations. It includes practical projects, assignments, professional discussions, and tutor observations, providing a comprehensive evaluation of your skills and knowledge.

3. Industrial Standard Setup:Our centres are equipped with well-equipped industrial kitchens featuring modern ovens and ranges, grills, griddles, deep-fat fryers, and stainless-steel workstations.

Program Details



• Eligibility: Candidates must hold at least a Level 2 qualification in Cookery. If they do not have a formal qualification, they must have relevant industry experience working at a Level 2 standard.