Part Time Professional Cookery NVQ Level 2

Professional Cookery NVQ Level 2
Course Description
A continuation of the foundation cookery skills and knowledge required to develop and progress your career as a chef. This programme will build on the foundations learned at Level 1 and will cover all areas of the professional kitchen which include essential areas such as the full preparation, cooking of meat, poultry and game products, fish, vegetable and pastry dishes and nutrition and science.
Topics include:
Food preparation and cooking across a broad range of practical skills
Food Hygiene
Health and safety in the work place
Food storage
Menu Development.

Course option 1

Courses
Start Date
Length
Days/Times
Victoria Centre
4 January 2010
1 year
1 day per week

Course Fees
Home students:please ask, Concessions:please ask, International students:please ask
How To Enrol
Course option 2

Courses
Start Date
Length
Days/Times
Victoria Centre
13 September 2010
1 year
1 day per week

Course Fees
Home students:please ask, Concessions:please ask, International students:please ask