Professional Cookery 3 requires you to complete 16 units. Three of these are mandatory* (you must do them) and you need to choose 13 others. This course is suitable for chefs who have already completed level 2, and/or are experienced in producing basic dishes and are moving on to the production of complex skills and dishes. You may be doing this course at college, or in workplaces such as fine dining restaurants, or good quality hotels. The range of evidence you need to collect is substantial, so check the units carefully to make sure you can provide the evidence required.
You need to select your units carefully, to ensure that you are working to an acceptable standard, and producing sufficient quality dishes. If you are involved in costing and developing menus, you should consider including units HSL3 and/or HSL9 to give more breadth to your qualification, and to demonstrate these skills. Your assessor and manager will go through the units with you, before you start to ensure you select appropriate units for your job role. Your assessor will observe you at work to cover most of the cooking units, and you will be given tasks to complete for the generic units. Photographs of finished dishes, and witness testimonies from your head chef and colleagues are useful for this course. Your assessor will also ask you questions about your job to check your knowledge.
If you need any help or guidance with your course, your assessor is the person to ask. He/she has been specially trained to guide you through your course, and will be happy to help!