Professional Cookery NVQ
NVQ
In Barnstaple
Description
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Type
NVQ
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Location
Barnstaple
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Duration
2 Years
Professional Cookery NVQ. Prospectus Code (FTB72) Barnstaple. Length of Study. Two years. Entry RequirementsCost. Learners will need to have full whites, knives and books, details of which can be supplied on interview, these items will cost approximately 250. There may be additional costs for work experience and educational visits. The Programme. This programme offers learners an opportunity to.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
Learners must hold the NVQ Level 2 in Professional Cookery.
Reviews
Course programme
Professional Cookery NVQ
Prospectus Code (FTB72) Barnstaple
Length of Study
Two years.
Entry Requirements
Cost
Learners will need to have full whites, knives and books, details of which can be supplied on interview, these items will cost approximately 250. There may be additional costs for work experience and educational visits.
The Programme
This programme offers learners an opportunity to improve existing skills in the production of complex cuisine, preparing themselves for a career at the top of the hotel and restaurant industry.
The Programme Content
The programme covers the preparation and cooking of:
Meat, poultry, offal and game
Fish and shellfish
Vegetables and salads
Complex sauces and soups
Cold buffet work and canapes
Complex hot and cold desserts and ice creams
Complex yeast dough and paste goods
Complex gateau, torten and petits fours
Chocolate work
Pastillage modelling
Theoretical subjects underpin the practical content above and additionally cover managerial aspects of health and safety, supervisory skills, gastronomy and food culture, food product development and sourcing produce for the professional kitchen.
Learners may have the opportunity to participate in work experience in Europe or the UK in top restaurants.
Progression / Careers
Successful learners would be qualified to progress to "Chef de partie" level in the hot kitchen, larder or pastry kitchen, or progress to second chef or head chef, depending on size of the establishment.
Professional Cookery NVQ