Professional Cookery Apprenticeship Level 2

Professional Cookery Apprenticeship Level 2.

About the Course
Study Mode
Apprenticeship

Introduction This qualification is aimed at anybdy who is starting out on a career as a chef or who wishes to gain the skills to progress.

Course Units NVQ Level 2 Professional Cookery

Mandatory units:
· Maintain a safe, hygienic and secure working environment
· Contribute to effective teamwork
· Maintain food safety when storing, preparing and cooking food

Plus preparaing any 3 of fish / meat / poultry or vegatables for basic dishes:

Plus cook and finish basic dishes for any 3 from fish / meat / poultry or vegatables for basic dishes:

Plus any 1 of the following:
· Prepare, cook and finish basic hot sauces or basic soups
· Make basic stock
· Cook and finish basic shellfish dishes or game dishes or offal dishes
· Cook-chill food · Cook-freeze food
· Prepare shellfish or game or offal for basic dishes
· Prepare, cook and finish basic rice dishes or basic pastry products or basic cakes, sponges and scones or basic grain dishes or healthier dishes or basic hot and cold desserts
· Prepare and present food for cold presentation

Technical Certificate:
Level 2 Certificate in Hospitality & Catering Principles

Key Skills:
Application of Number Level 1
Communications Level 1

ERR - Employer Responsibility & Rights

Duration 12 - 18 months

Tuition Fees(Cost) Cost : Free

Progression Route NVQ Level 3 Professional Cookery

Other Information Start Dates : Throughout the year