Scheme of Work Academic Year: 2012-2013 Please complete this form in 10pt Verdana Course / Module Professional cookery VRQ 3 / NVQ 3 Level
VRQ 3 / NVQ 3
Awarding Body
City & Guilds
Duration
1 year (1year over 36 weeks)
Hours Per Week
4 hours per week practice
Tutor/s
Bryan Townson / Stephen Jepson
Aims of course (include every learner matters)
The aim of this course is to build on basic cooking knowledge to become a passionate chef. This course enables the learner to understand the ingredient and cooking methods used. On completion of this course the learners will have gained a NVQ 3 Professional Cookery or VRQ 3 Kitchen and Larder
Notes
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The workshop module comprises of 36 practical sessions. Unit evidence covered is included in syllabus reference column. There -- students in the class, -- male, -female. The class comprises of level 2 student’s. Abilities are mixed (see profile) Most sessions have spot demonstrations to reinforce the learning and if there is a problem the students are gathered around to discuss possible problems. Students are encouraged to work to the best of their ability. Function skills will be incorporated into every session which will include weighing, measuring, calculating recipes and communication with the tutor and colleagues.
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