Full Time Professional Cookery Level 2 Diploma

Professional Cookery Level 2 Diploma
Department: HOTEL, CATERING & HOSPITALITY Subject area: Hotel, Catering & Hospitality

Course Code: 3402-1/1 Course Level: 2
Campus/Location: Bletchley Campus
Mode of study: FT Days of the week: Mon-Fri
Start Date: Sep 13 2010 End Date: Jul 8 2011
Start Time: 9:00AM End Time: 6:00PM
Fees: This course is free if you are under 19. While we will not be able to confirm final fee rates until nearer your enrolment date, you may be eligible for a reduced fee rate if you are over 19.
Course Description:
Course Content:


This course gives you a good overall perspective of the industry and will enhance your career prospects. It incorporates Food Preparation and Cooking, Customer Service, Basic Pastry, Basic Food Safety Certificate and Key Skills.

You will study the following 14 units:

• Investigate the Catering Industry
• Food Safety
• Health & Safety
• Healthier Foods and Special Diets
• Kitchen Operations, Costing and Menu Planning
• Applying Workplace Skills
• Prepare & Cook Stocks, Soups and Sauces
• Prepare & Cook Fruit and Vegetables
• Prepare & Cook Meat and Offal
• Prepare & Cook Poultry
• Prepare & Cook Fish and Shellfish
• Prepare & Cook Rice, Pasta, Grains and Eggs
• Prepare & Cook Desserts and Puddings
• Prepare & Cook Bakery Products.

Assessment:
Assessment is a combination of written assignments, practical tests and exams, and external online tests.

Next Steps:
Introduction to Professional Cookery Level 3 Diploma.