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Professional Cookery

National Certificate in Hospitality (Professional 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.
As the hospitality industry is large and diverse, this qualification has been structured with four specialist strands to enable it to meet the needs of all members of the industry.

You may specialise in:

  • Pasta and rice
  • Patisserie
  • Larder
  • 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 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 commodities and their application
  • food safety
  • basic nutrition
  • commercial food costing, and portion control
In addition, the holder will have demonstrated a range of interpersonal, personal presentation, customer care, numeracy, literacy, and teamwork skills required for working in a commercial kitchen.

This certificate is a progression from:

  • National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]
There is some commonality between the compulsory components of both certificates.

Training Providers:

Below are a list of training providers who offer this qualification: