Level 2 NVQ Diploma in Professional Cookery (Preparation & Cookery)

In addition to developing practical skills, students will learn the theory behind the practices learnt and gain the confidence needed to succeed in a career as a chef.

The following areas will be covered:

• Preparing and cooking stocks, soups, sauces, fruit, vegetables, rice, pasta, grains and eggs
• Cooking and finishing basic meat, fish, poultry and vegetable dishes
• Maintaining food safety when storing, preparing and cooking food
• Maintaining, handling and cleaning of knives
• Investigating the catering and hospitality industry
• Health and Safety in catering and hospitality