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NQF 3: National Certificate in Professional Cookery    Titles Matrix    Qualification Document    Unit Standards  Do you have any comments on this Qualification? Qualification NQF 3: National Certificate in Professional Cookery Name Contact Number Email Address   Comment about a Unit Standard?  Unit Standard Prepare and cook basic dough products L3C5 Prepare and cook basic pastry dishes L3C6 Prepare and present food for cold presentation L3C4 Prepare, bake and decorate basic cakes and biscuits L3C4 Prepare basic soups and sauces L3C4 Prepare and cook basic fish dishes L3C4 Prepare, cook and finish pasta dishes L3C4 Prepare basic meat and poultry dishes L3C5 Maintain a safe and secure working environment L3C6 Handle and store food L2C4 Maintain hygiene in food preparation,cooking and storage L3C4 Maintain effective working relationships with other members of staff L3C4 Assist in developing menus L3C5 Explain basic nutritional concepts L3C3 Cook-chill foods L3C4 Cook-freeze foods L3C4 Provide cook- freeze or cook- chill food service to clients L3C4 Provide a full table service L3C4 Provide a full table drink service L3C4 Served bottled wine L3C4 Provide a carvery buffet service L3C5 Operate a computer L3C8 Maintain a booking service L3C4 Operate paypoint and process refunds L3C4 Handle and record refunds L3C4 Provide a silver service L3C4 Process incoming and outgoing telephone calls L3C3 Understand ordering procedures L3C5 Apply for a job or work experience placement L3C5 Comment