National Certificate in Hospitality

(Professional Cookery) (Level 4)

This qualification recognises the competence, skills and knowledge required of chefs involved in cooking complex dishes using advanced techniques, multiple ingredients and differing flavours and textures in a commercial kitchen.

Individuals may specialise in pasta and rice, pâtisserie, larder, or fish and shellfish. The core compulsory section recognises knowledge and understanding of the commercial catering applications of the main food groups and types.

The holder will have demonstrated:

• The ability to prepare and cook a variety of complex dishes
• Knowledge of a variety of complex dishes
• Knowledge and understanding of food commodities
• Food safety
• Basic nutrition
• Commercial food costing, and portion control

A range of interpersonal, personal presentation, customer care, numeracy, literacy, and teamwork skills required for working in a commercial kitchen

Further information about Professional Cookery