Practical Cookery Course Level 3 

Introduction

This book will build on the practical skills you developed at Level 2, introducing you to the new techniques and theoretical knowledge you need to become a competent chef in the global hospitality industry. 

Hospitality and the cooking and serving of food are an important part of our lives and can be traced back to the ancient Greeks and Romans. Hospitality and food have always been about entertaining, nourishment, friendship, celebration and the creation of satisfaction and happiness. 

The Level 3 diploma (VRQ) focuses on advanced culinary skills, with a sound theoretical foundation. The techniques can be applied across a range of recipes and products. 

To achieve the diploma, you will complete practical tasks and theoretical assessments. Each chapter of this book relates to one unit of the diploma. The diploma is highly regarded by the industry across a range of disciplines. 

This book also fully supports the Level 3 NVQs in Professional Cookery and Professional Cookery (Patisserie and Confectionery). The mapping grid on page six shows where each NVQ unit is covered in the book. Remember that learning is for life; the journey continues. 

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