This qualification is the highest Level NVQ in Catering and as such offers the opportunity of progression into industry and a high level. Alternatively candidates may wish to undertake a Hospitality Supervision NVQ or move onto a Foundataion Degree.
Centres will have a choice of independent assessment models and should use the most suitable model for the individual:
1) Written open-ended questions supplied by HAB and kept securely by the centre tested under controlled conditions.
2) Oral testing of candidates on open-ended questions supplied by HAB and kept securely by the centre tested under controlled conditions. Where oral questioning takes place candidates must give their own answers and not be led to the answer by prompting.
3) Centres can be tested via a multiple-choice facility - GOLA which is being made available to HAB centres via HAB's partner City & Guilds.
4) Questions submitted to the Awarding Body by an Assessment Centre or third party, checked and approved for use by HAB. These questions must meet the requirements of the new Assessment Strategy.
The above models of independent assessment can be used in combination.
In all cases candidates can repeat the test until a minimum of a 70% pass mark is achieved. Centres can increase the pass mark at their discretion, as long as it does not constitute an unfair barrier to achievement. Centres must keep a record of their pass mark.
Those questions answered incorrectly can then be assessed by other means, such as oral questioning or a repeat of written questions. Candidates must have, to the satisfaction of the assessor, achieved a 70% pass mark on the test and all of the remaining questions before the ‘what you must know’ can be deemed as complete.
All other aspects of assessment for the NVQ will remain unchanged from the original submission.
Qualification accreditation number 100/5369/4 provides pathways to the following qualifications:
HAB Level 3 NVQ in Professional Cookery;
HAB Level 3 NVQ in Professional Cookery (Preparation and Cooking);
HAB Level 3 NVQ in Professional Cookery (Patisserie and Confectionery).
Candidates must complete all units in Group A, B or C of their selected pathway, plus, from Group D, E or F, four optional units for Preparation and Cooking, or nine optional units for Patisserie and Confectionery, or thirteen optional units for the unendorsed Professional Cookery route.