Level 2 Diploma in Professional Cookery with Pastry

During this course, you will cover the following units:

• Investigating the catering and hospitality industry
• Health and safety in catering and hospitality
• Healthier food and special diets
• Food safety in catering
• Catering operations, costs and menu planning
• Applying workplace skills
• Preparing and cook stocks, soups and sauces
• Preparing and cook fruit and vegetables
• Preparing and cook meat and offal
• Preparing and cook poultry
• Preparing and cook fish and shellfish
• Preparing and cook rice, pasta, grains and egg dishes
• Producing hot and cold desserts and puddings
• Producing paste products
• Producing biscuit, cake and sponge products
• Producing fermented dough products