Catering: NVQ Level 2 Professional Cookery ( Preparation and Cooking )

NVQ

In Romford

Price on request

Description

  • Type

    NVQ

  • Location

    Romford

  • Duration

    2 Years

This course consists of a minimum of 18 units, 3 of which are termed generic and are compulsory. These include safety, hygiene, cleaning and working relationships Students then study 15 units involving the preparation and cooking of meat, poultry, fish and vegetables,rice,pasta,pastry and hot/cold desserts.Students have the opportunity of gaining more than the minimum number of units. The award.

Important information

Government funding available

Facilities

Location

Start date

Romford (Essex)
See map
Barking And Dagenham College,Dagenham Road, RM7 0XU

Start date

On request

About this course

There are no formal entry requirements other than the student should have a genuine interest in a career in the food industry and have a reasonable standard of English and Arithmetic. NVQ level 1 or suitable industrial experience would be an advantage.

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Course programme


Hospitality, Sport, Leisure and Public Services - Food Studies
Catering: NVQ Level 2
Professional Cookery ( Preparation and Cooking )(2010/2011)

Study Method:
This course will be delivered over two years of two evening each week
Duration :2 Years
Who the Course is For:
This course is intended for those already working, or those wishing to pursue a career in the catering industry.
Assessment:
This course is continuous assessment according to the NVQ system of producing food for use in our "realistic working environment". This will involve catering students producing meals for use in our "Bistro" Restaurant for sale.
Course Leads To:
There are a variety of opportunities available to successful students. These include further study to NVQ Level 3 qualifications in Kitchen and Larder work and Advanced Patisserie. Job prospects include industrial catering, hotels and restaurants, hospitals and the leisure industry, fast food, contract catering and school meals.
There are a variety of other employment opportunities such as research and development, food representatives and the hygiene industry.
Entry Requirements:
There are no formal entry requirements other than the student should have a genuine interest in a career in the food industry and have a reasonable standard of English and Arithmetic. NVQ level 1 or suitable industrial experience would be an advantage.
Content:
This course consists of a minimum of 18 units, 3 of which are termed generic and are compulsory. These include safety, hygiene, cleaning and working relationships Students then study 15 units involving the preparation and cooking of meat, poultry, fish and vegetables,rice,pasta,pastry and hot/cold desserts.Students have the opportunity of gaining more than the minimum number of units.
The award requires students to complete both practical (cooking) sessions and theory based session to underpin the practical areas being undertaken.

Catering: NVQ Level 2 Professional Cookery ( Preparation and Cooking )

Price on request