Professional Cookery NVQ Level 2 - September start
Where and when does this course take place?
Victoria Centre: 1 day per week (6 hours per day with various start time options) starting 04 Sep 2013
1 year from September or January
About the course
• Continuation of the foundation cookery skills and knowledge required to develop and progress in your career as a chef. You will undertake the College Culinary Award in the first term followed by the Level 2 qualification over the rest of the course.
• Builds on foundation skills learnt at Level 1 (or through experience) and covers all areas of the professional kitchen, including preparation and cooking of meat, poultry, fish, soups, vegetable and pastry dishes. The course will also cover elements of: food preparation and cooking across a broad range of practical skills, food hygiene, health and safety in the work place, food storage and menu development.
What are the entry requirements?
Need to be well-motivated already working full time in the hospitality industry as a chef, have achieved a Level 1 course and/or have sufficient industrial experience. A good understanding of English is essential.
What could I do next?
Continue working as a chef within the hospitality industry, and after a sufficient period of working in the industry, extending your practical skills, knowledge, gaining further experience, and achieving the required position within your kitchen, you could progress onto a Level 3 course.
Fee details on enquiry. All learners are fee-assessed at enrolment
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