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Catering - Professional Cookery at Aylesford School

Course description

This qualification is suitable for learners aged 16 and above. 

This qualification is designed for learners who have experience in the catering industry or in a professional kitchen or a Level 2 qualification in hospitality. 

This qualification is part of the Advanced Apprenticeship in Catering and Professional Chefs (Professional Cookery pathway).

Course content

Mandatory units


Health, Safety and Security in the Hospitality Working Environment

Reference No:



Development of Working Relationships in Hospitality

Reference No:



Food Safety in Catering


Plus Optional Units - See Website:


How the qualification is assessed.

Assessment is the process of measuring a learner’s skill, knowledge and understanding against the standards set in a qualification.

The NCFE Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) is internally assessed. Internal assessment Each learner must create a portfolio of evidence which demonstrates achievement of all the learning outcomes and assessment criteria associated with each unit. On completion of each unit learners must declare that the work produced is their own.

The Assessor must countersign this. Examples of suitable evidence for the portfolio for each unit are provided in Section 2 (page 16). The main pieces of evidence for the portfolio could include (in no particular order):  Assessor observation – completed observational checklists and related action plans  witness testimony  learner’s proof of work  worksheets  assignments/projects/reports  record of professional discussion  record of oral and written questioning  learner and peer reports  Recognition of Prior Learning (RPL).

Further information

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 23 November 2017
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