National Certificate in Hospitality (Basic Cookery) - Level 3

This qualification recognises the competence, knowledge, and skills required for cooking
food dishes and working with the main food ingredients in a commercial kitchen. It is
awarded to people who are able to demonstrate, under supervision, the ability to prepare
dishes from fresh produce and to cook dishes at an operational level using a range of
basic preparation techniques, cookery methods, and finishing techniques. Limited use of
pre-prepared and ready-prepared food occurs at this level.

The compulsory section of the qualification covers the skills and knowledge relating to:
participating in a team; working in a diverse workplace; handling knives; preparing and
cooking basic meat dishes, vegetable dishes, basic stocks, sauces and soups, fish dishes,
basic hot and cold deserts, egg dishes, rice and farinaceous based dishes, and basic
pasta dishes; preparing and finishing marinades, dressings, cold sauces and dips;
performing food costing; safe working practices and food safety. The elective section of
the qualification enables candidates to choose standards that suit their job roles.

This qualification is a progression from the National Certificate in Hospitality (Introductory
Cookery) (Level 2) [Ref: 0552]. It is designed to provide a pathway to the National
Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554].