National Certificate Level 3 in Food Production
This qualification recognises the competence, knowledge, and skills required by experienced operators in food production. The qualification is awarded to people who have demonstrated advanced skills and knowledge necessary to work in a food production environment, including product knowledge, safe food handling practices and compliance with health and safety legislation. The holder will also demonstrate a range of interpersonal, personal presentation, numeracy, literacy and teamwork skills.
-
Duration
12 months
-
Mode
Classroom and Workplace Learning
-
Awarding body
MITD/MES
-
Intake
April (application deadline is March). See our events calendar for more details.
-
Location
Constance Hospitality Academy, Mauritius
-
Progression Pathways
Constance Hospitality Academy, Mauritius (CTH L3 Foundation), EHSG (NC4) or entry-level roles in hotels
Key Course Takeaways
By the end of this programme, learners will be able to:
- Prepare basic dishes under guidance from experienced cooks.
- Control and complete cooking processes for simple recipes.
- Develop safe, clean, and efficient kitchen habits.
- Organise workstation and practise proper mise-en-place.
- Apply food safety and hygiene standards consistently.
- Demonstrate positive attitude and customer awareness in kitchen operations.
- Understand basic ingredients, products, and cooking methods.
- Strengthen teamwork and communication skills in a kitchen environment.
- Follow health and safety regulations in food production.
- Gain practical experience in a real hotel kitchen through internship.
Why Take This Course
This course is perfect for anyone beginning their culinary journey and wanting practical, hands-on training. You learn directly in a hotel kitchen while building strong fundamentals in food preparation, hygiene, and teamwork—skills that prepare you for real employment and progression to higher-level culinary qualifications.
Who should apply
Applicants aged 17 years and above may apply. Admission is subject to a case-by-case selection process, which may include consideration of academic background, experience, and suitability for the programme.