Course not currently available
C&G Diploma in Introduction to Professional Cookery Level 1
Bachelor's degree
In Hall Green ()
Description
-
Type
Bachelor's degree
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Duration
2 Years
You will learn through a combination of practical delivery, group work, demonstrations and self study. This practical programme will provide you with an excellent foundation for pursuing a career in the Catering Industry. You will gain hands-on experience whilst working in the College's training restaurant, which is open to the public. The units you will study include: Managing.
Important information
Government funding available
About this course
You will need either NVQ 2: Professional Cookery, an equivalent qualification or relevant experience to join this course. You will also need to have a short basic skills assessment and an interview. Assistance with uniforms may be provided. You will need a set of basic knives which you can buy from the College at a cost of £30.
Reviews
Subjects
- Cookery
- Professional Cookery
- Chef
- Cooking
- Industry
- Public
- Catering
- Food Preparation
- Food Technology
- Food Handling
Course programme
NVQ 3 PROFESSIONAL
COOKERY
Level: 3
Location: Hall Green Campus
Times: FT
Duration: 1-2 years
What will I study?
You will learn through a combination of practical delivery, group work, demonstrations and self study. This practical programme will provide you with an excellent foundation for pursuing a career in the Catering Industry. You will gain hands-on experience whilst working in the College's training restaurant, which is open to the public.
The units you will study include:
Managing yourself
Preparing and cooking complex meat and poultry products
Cooking and finishing complex fish dishes
Sauces and soups
Cooking complex pasta dishes
Developing knowledge of vegetarian food
What can I do after this course?
On successful completion of this course you could find employment as an Assistant Cook or Assistant Chef, leading up to Chef of a small establishment or Chef De Partie in a large hotel.
C&G Diploma in Introduction to Professional Cookery Level 1