Professional Cookery Level 2

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Summary: 

This is a part time, day release course aimed at developing professional chefs, it is an intensive course delivered one day per week over a full academic year.

The course is suited to anyone working in the catering industry requiring a sound knowledge and understanding of modern culinary skills, covering preparation, cooking and service styles and enhancing skills to be used in the workplace.

Course Code: 
B4527
Age range (help you choose): 
Post-16
Minimum Age: 
16
Start Date: 
10/09/2012
End Date: 
12/07/2013
Course Length: 
1 year
Course Schedule: 
Mondays
Entry Requirements: 

Nor formal entry requirements, candidates would expected to be employed within the catering industry or have some industrial experience and seeking employment.

Enthusiasm, commitment and a passion for food and cooking is a must.

Core Skills: 

Development of the use of number and communication skills are incorporated within the programme related to industry practice.

Assessment: 

Learners are encouraged to be practically assessed on college campus within our own working restaurant areas. Assessment is carried out in an unobtrusive manner, using a range of resources to build evidence for your NVQ portfolio.

Underpinning knowledge relating to the competence of the skills assessed are completed throughout the course.

Academic Progression: 

Completion of Level 2 in Professional Cookery will allow to progress to the Level 3 which develops advanced practical skills and knowledge.

Career Progression: 

Progression in a kitchen to commis-chef or chef-de-partie role within a professional kitchen.

Costs: 

Please be aware that there will be an additional fee for uniform and equipment.

Please contact the Advice Shop for details of costs and start dates.

Please note that although the information given is believed to be correct at the time of publication, course information, costs where applicable and attendance details may change.

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