National Certificate in Hospitality (Cookery) - (Level 4)This qualification recognises the competence, skills and knowledge required of chefs with some experience, who are involved in cooking non-routine dishes in a commercial kitchen. It is awarded to people who are able to cook dishes from fresh ingredients and use a substantial range of preparation methods, cookery methods, and finishing techniques.
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 cook a variety of different dishes across each of the main food groups and types, using advanced techniques, multiple ingredients and differing flavours and textures.
The holder will also have demonstrated knowledge and understanding of:
- food safety
This certificate is a progression from:
- National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]
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