Professional Cookery and Food Service L2

Programme Features:

• Learners have the best of both worlds learning through practical training and associated theoretical knowledge which provides a broad understanding of all aspects of kitchen and restaurant operations
• Where specific needs are identified, support is available to help learners through the course
• The programme area has a training restaurant open to the public where students learn through working in a realistic environment
• The tutors are fully qualified and have relevant industrial experience
• Progression to the Level 3 Advanced Professional Cookery (pending on successful interview)
• Outside speakers and educational trips are organised to enhance the curriculum
• Learners are required to purchase a uniform and chef knives

Programme Content:

• Developing skills for employment in the catering and hospitality industry
• Food safety in catering
• Health and safety in catering and hospitality
• Healthier foods and special diets
• Kitchen operations, costs and menu planning
• Prepare and cook stocks, soups and sauces
• Prepare and cook fruit and vegetables and pulses
• Prepare and cook meat and offal
• Prepare and cook poultry
• Prepare and cook fish
• Prepare and cook rice, pasta, grains and egg dishes
• Produce hot and cold desserts, puddings and pastry
• Produce biscuits, cake and sponge products
• Produce fermented dough products