C&G Level 3 NVQ Diploma in Professional Cookery (Part Time)

Overview of the course:

Practical activities include preparing, cooking and serving of complex dishes in a busy kitchen environment. The dishes are varied in content and alter on a regular basis. Students will also be involved in designing and preparing for a variety of menus. Assessment takes place via written course work and written, unitised test papers. There is also regular practical observations in the kitchen.

Topics:

Healthy Eating, Food Culture, Health , Safety and Food Hygiene, Food Allergies.