Professional chefNVQ 3

Practical& theory sessions

2011/2012

NVQ Level 3 Theory Sessions

Weeks Theory session1 Portfolio 2 Portfolio / pasta 3 Stocks / sauce (hot)4 Cold sauces dressings / Pasta UPK5 Develop productive working relationships

with colleagues, hot Sauce UPK6 Soup 7 Soup8 Fish (UPK soup)9 Fish 10 Fish, Develop productive working

relationships with colleagues UPK 11 Fish UPK, Maintain Health & safety12 Game13 Hot desserts14 Hot desserts. Maintain Health & Safety UKP 15 Hot desserts UPK16 Cold desserts 17 Cold desserts UPK, food safety18 Meat (Veal)19 Meat (lamb & mutton)20 Meat (veal, lamb, mutton)21 Meat (pork / bacon) food safety UPK22 Meat (veal, lamb, mutton, pork / bacon)23 Meat (beef)24 Meat UPK25 Poultry 26 Poultry 27 Poultry UPK, Recap last 26 weeks quiz day 28 Portfolio work 29 Vegetables & potatoes 30 Vegetables & potatoes 31 Vegetables & potatoes UPK 32 Recap & portfolio work 33 Recap & portfolio work 34 Recap & portfolio work 35 Shellfish36 Shellfish

Level 3 unit 2010-2011

302 Develop productive working relationships with colleagues. 304 Maintain the health, hygiene, safety and security of the working environment. 203 Maintain food safety when storing, preparing and cooking food.

332 Prepare, fish for complex dishes.334 Prepare, meat for complex dishes.335 Prepare, poultry for complex dishes.337 Cook and finish complex fish dishes.339 Cook and finish complex meat dishes.340 Cook and finish complex poultry dishes.342 Cook and finish complex vegetable dishes.345 Prepare, cook and finish fresh pasta dishes.343 Prepare, cook and finish complex hot sauces.353 Prepare, cook and finish dressings and cold sauces.344 Prepare, cook and finish complex soups.354 Prepare, and cook complex hot desserts.355 Prepare and cook complex cold desserts.

333 Prepare shellfish for complex dishes. 336 Prepare game for complex dishes.338 Cook and finish complex shellfish dishes341 Cook and finish complex game dishes

347 Prepare, cook and finish complex cakes, sponges, biscuits and scones 348 Prepare, cook and finish complex pastry products 349 Prepare, process and finish complex chocolate products

Mandatory units

Minimum unit that need covering

Optional extra units

Practical sessions

Week 1Stocks / sauce

Chicken stock (white)Beef veal stock (brown)

Fish stock/fish veloute, (fresh cream base)Basic Pasta sheets spinach, tomato, plain (freeze)

Week 2Sauces / Cold Sauce / Dressings

Chicken veloute (cream base)Beef jus (fresh stock)

Game stock (Boning out strip loins and fillets keep bones and trim for stock)

Sweet pepper, chilli relish

Week 3Cold sauces / dressings

Pan fried pigeon with raspberry vinaigrette and mixed leaf salad and sauté potatoes Beetroot, redcurrant and red onion chutney

Pesto/mayonnaise some derivatives of mayonnaise (tartare sauce/remoulade/aioli) salsa

Week 4Soups / pasta

Puree of carrot soupVeloute of asparagus soup

Confit of duck ravioli’s (make and freeze raw)

Week 5Soups / pasta

Puree of st Germaine (puree of fresh pea soup)Cream of tomato soup

Salmon cannioli’s (squid ink pasta, make and freeze)

Week 6Soups / pasta

Minestrone soup Gazpacho

Chicken and wild mushroom tortellini’s (spinach pasta)

Week 7Soups / pasta

Consommé French onion soup

Confit of duck tortellini’s (tomato pasta)

Week 8Fish

Char grilled tuna with a nicoise salad with herb oil and balsamic syrupDelice of lemon sole bercy

Halibut steak in a mussel spring onion and marjoram broth

Week 9Fish

Pan fried supreme of salmon with braised fennel, asparagus and a red pepper and tomato sauce

Grilled red mullet with pesto and solferino of root vegetablesPoached darne of salmon with hollandaise sauce

Week 10Fish

Supreme of cod en papilotte with saffron potatoes Poached paupiette of lemon sole with salmon and lemon grass mousse-line, champagne and

chervil cream sauce

Week 11Fish

Fillet of brill with a herb crust, chive veloute and crushed new potatoesSteamed sea bass with braised chicory and beurre blanc

Week 12

GamePheasant pan fried with chive mash and blackberry jus, Medley of vegetables

Game hot pot with braised spiced red cabbage

Week 13 Hot / cold desserts

Lemon tart Champagne jelly

Rice pudding (baked)

Week 14Hot desserts

Fine apple tart Apple tart crumble

Pear tart tatin with vanilla ice cream

Week 15Hot desserts

Chocolate souffléChocolate fondant

Fruit fritters and white chocolate ice cream

Week 16Cold desserts

Chocolate Parfait (frozen)Cold passion fruit soufflé

Week 17Cold desserts

Blackcurrant bavariosPassion fruit cheesecake

Week 18Veal

Escalope of veal (Holstein, Viennoise, Cordon bleu) Creamed cabbage Braised veal cheeks with sweetbreads in a port wine jus, Dauphinoise potatoes

Week 19Lamb

Braised chump of lamb with redcurrant jus, minted mash and wilted spinachRack of lamb with garlic and herb jus and pea puree with fresh mint, Anna potatoes

Week 20Pork / Bacon

Loin of pork with a black stick blue soufflé, Fondant potatoes and turned root vegetablesHoney glazed ham with broad beans, mash potatoes and Dijon mustard sauce

Week 21Pork / Bacon

Loin of pork with apple and wild mushroom stuffing served with a calvados cream sauce, medley of vegetables

Grilled medallions of pork laid on a thyme drop scone, sautéed pears, Madeira sauce, fondant potato and Braised red cabbage

Week 22 Beef

Tournedos Rossini Medallion of beef with smoked bacon, roasted shallots and mushrooms with a Madeira jus

and Boulangere potatoes Entrecote of beef

Week 23Beef

Braised shin of beef with roasted root vegetables, horseradish mash potatoes Beef bourguignon with Macaire potatoes and Sautéed French beans

Week 24Poultry

Sauté chicken with mushrooms and a light curry sauceRoasted ballotine of chicken with a basil white wine jus

Pan fried breast of chicken with a spinach, spring onion and fine herb risotto

Week 25Poultry

Sauté of guinea fowl with yellow pepper sauce and ratatouille Pan fried breast of chicken with roasted vegetables, puy lentils and red wine jus

Week 26Poultry

Prep whole duck Supreme of duck with roasted beetroot, puy lentils red wine jus, Rosti potatoes

Pot roasted Poussin stuffed with cream cheese and soft herbs, Mange tout

Week 27Poultry

Confit of duck with beetroot dressing, puy lentilsChicken pie with potato croquette, Cauliflower gratin

Week 28Poultry

Chicken and guinea fowl terrineChicken liver pate Tomato chutney

Pineapple and chilli salsa

Week 29Vegetables / Potatoes

Braised vegetables Baby vegetables (beetroot/fennel/asparagus/carrot/turnips/courgettes)

Almond potatoes Maitre d Hotel potatoes

Week 30Vegetables / Potatoes Baby onion tart tatinStuffed courgettes Cocotte potatoesDuchess potatoes

Week31Vegetables / Potatoes

Leek and wild mushroom ragout with toasted pine nutsBoulangere potatoes

Sauté potatoes Lyonnaise potatoes

Week 32Vegetables

Griddled Mediterranean vegetablesCarrot royal

Herb mash potatoes Elizabeth potatoes

Week 33Shell fish demo and taste (hand on)

OystersLobster

CrabCrayfishMusselsScallops

Langoustines Soft shell crabs

Week 34Missed weeks

Week 35Missed weeks

Week 36Missed weeks