Full Time NVQ Level 2 in Professional Cookery

Full Time NVQ Level 2 in Professional Cookery This course is for you if:
You have experience of working within the industry or you have completed a Level 1 Professional Chefs qualification or equivalent. With the temperature rising in the kitchen, an inspirational head chef can keep his"brigade" cool, calm and collected with the focus on exceeding customer expectations. This qualification brings you a step closer to being that head chef or chef within that brigade. So if you have got the culinary flair but not the know-how we will move you forward.

Course Code: L7125

Timetable:
Tue 9:30 - 14:30
Tue 15:00 - 16:00
Wed 9:30 - 10:30
Wed 11:00 - 12:00
Wed 13:00 - 16:00
Thu 9:00 - 12:00
Thu 12:30 - 13:30

Course Location: Hammersmith

Course Duration (s): 1 year

Course Start Date (s): Sep

Home EU Fee (per year): £1605

International Non-EU Fee (per year): £4950

Exam fee (per year): £75

Fee Information: The College charges a range of fees, primarily Home and Overseas. Under 19s assessed as Home, do not pay the course fees, we only charge a 20 enrolment fee which is refunded if you complete the course. Home students over 19 undertaking their First Full Level 2 (equivalent to 5 GCSE A-C) or their First Full Level 3 (equivalent to BTEC National or 2 ALevels) will be charged 20 enrolment fee plus any examination fees. For Home students over 19 receiving certain state benefits, the 20 enrolment is charged and not refundable. In all other instances, you will be charged the Home-EU or Overseas Fee.

About the course:
This course is popular with all students as we have experienced lecturers in addition to guest chefs who work with students to increase their passion and creativity and help with the next steps into the work place. The course is very practical and involves working in the production, training and pastry kitchens to gain knowledge and experience. Students will undertake a two week work experience module as part of their course and those placements will be found by the college.
To ensure that students have the underpinning knowledge of the subjects, students are supported with our interactive learning web which has been specially designed to make studying easier and more exciting. Logging on, you will find a wealth of information about catering aimed to help you make the best use of your time at college. Students are able to access study guides, demonstrations, notes and timetable information inside or outside of the college environment.
The College Learning Centres provide an excellent range of facilities and provide all the information you need for your studies. There is a mix of traditional learning facilities such as books, videos, magazines and newspapers as well as access to a wide range of on-line resources. Each Learning Centre has facilities for group work as well as quiet study areas.
The College offers first-class tutorial and welfare services to provide support and guidance whenever it is needed.

WHY SHOULD YOU TAKE THIS QUALIFICATION?
NVQs are work related qualifications. They reflect the skills and knowledge needed to do a job effectively and show that a candidate is competent in the units they have achieved.

COURSE DETAILS
Mode of attendance 3 days a week with practical work in the Production, Training and Pastry kitchens
The subjects taught and assessed are:

• Maintain a safe, hygienic and secure working environment, while maintaining food safety when storing, preparing and cooking food
• Contribute to effective teamwork
• Prepare, Cook and finish basic fish dishes
• Prepare, Cook and finish basic meat dishes
• Prepare, Cook and finish basic vegetables dishes
• Prepare, Cook and finish basic soup
• Prepare, Cook and finish Pasta dishes
• Prepare, Cook and finish Rice dishes
• Prepare, Cook and finish basic hot and cold desserts
• Prepare, Cook and finish basic cakes, sponges and scones
• Prepare, Cook and finish basic bread and dough products.

Learners will need to purchase their own chef's white and knives. Dependant on circumstances learners may be able to seek help to fund these items.

Assessment:
Continual practical observation and assessements which will take place in the variety of kitchens and the completion of a portfolio of work. Underpinining knowldege will be assessed by completing on-line multiple-choice questions and a 70% pass mark is to be achieved on all units. Practice tests are available before for all units.

After the course:
Learners may progress to the Level 3 NVQ in Professional Cookery or the BTEC Certificate in International Cuisine. Alternatively, learners may choose to enter employment within the hospitality industry.