VRQ Level 2 Certificate Professional Chef and Restaurant VRQ2

Course summary
This is a new fast-track full-time course ideal for 16-18 year old students wishing to train for a career as a professional chef or as a member of a professional restaurant team. The course has been developed with the help of our industry contacts and is supported by the Royal Academy of Culinary Arts and the Craft Guild of Chefs.
The course provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food trends.
The course covers a range of subjects, including:
investigating the hospitality industry
kitchen operations and costings
generic hygiene,
health and safety.
You will also undertake practical study, including:
culinary skills
preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry.
English and mathematics will be studied throughout the course students who have achieved English and /or maths to grade D will be studying GCSE in these subjects to achieve a higher grade.