Full Time NVQ Level 2 Professional Chefs Certificate (ESOL) (H)

Full Time NVQ Level 2 Professional Chefs Certificate (ESOL) (H) This course is for you if:
If you enjoy the fast pace of kitchen life and want to specialise in a particular field this could be the course for you. To be a Commis Chef or a Chef de Partie coming to college and learning is the best place to prepare for a job in the kitchen. Job titles and responsibilities will vary but generally all chefs will do the preparation work and the basic cooking under the supervision of experienced chefs. You should have some experience of working within the industry or you have completed a Level 1 NVQ in Food Preparation and Cooking or equivalent and want to produce a range of well -presented dishes to our customers

Course Code: L21436

Timetable:
to be confirmed

Course Location: Hammersmith

Course Duration (s): to be confirmed

Course Start Date (s): to be confirmed

Home EU Fee (per year): to be confirmed

International Non-EU Fee (per year): to be confirmed

Exam fee (per year): to be confirmed

Fee Information: The College charges a range of fees, primarily Home and Overseas. Under 19s assessed as Home, do not pay the course fees, we only charge a 20 enrolment fee which is refunded if you complete the course. Home students over 19 undertaking their First Full Level 2 (equivalent to 5 GCSE A-C) or their First Full Level 3 (equivalent to BTEC National or 2 ALevels) will be charged 20 enrolment fee plus any examination fees. For Home students over 19 receiving certain state benefits, the 20 enrolment is charged and not refundable. In all other instances, you will be charged the Home-EU or Overseas Fee.

About the course:
This course is popular with all students as we have experienced lecturers in addition to guest chefs who work with students to increase their passion and creativity and help with the next steps into the work place. The course is very practical and involves working in the production, training and pastry kitchens to gain knowledge and experience. Students will attend English classes which help you complete you qualification and give you confidence in working within the industry.
To ensure that students have the underpinning knowledge of the courses students are supported with our interactive learning web which has been specially designed to make studying easier and more exciting. Logging on, you will find a wealth of information about catering aimed at helping you make the best use of your time at college. Students are able to access study guides, demonstrations, notes and timetable information.
The college Learning Centres provides an excellent range of facilities and provide all the information you need for your studies. There is a mix of traditional learning facilities such as books, videos, magazines and newspapers as well as access to a wide range of on-line resources. Each Learning Centre has facilities for group work as well as quiet study areas.
The college offers first-class tutorial and welfare services to provide support and guidance whenever it is ineeded.

WHY SHOULD YOU TAKE THIS QUALIFICATION?
NVQS are work related qualifications. They reflect the skills and knowledge needed to do a job effectively, and show that a candidate is competent in the units they have achieved.

COURSE DETAILS
Mode of attendance - 3 days a week with practical work in the Production, Training and Pastry kitchens
The subjects taught are:

• Maintain a safe, hygienic and secure working environment, while maintaining food safety when storing, preparing and cooking food
• Contribute to effective teamwork
• Prepare, Cook and finish basic fish dishes
• Prepare, Cook and finish basic meat dishes
• Prepare, Cook and finish basic vegetable dishes
• Prepare, Cook and finish basic soup dishes
• Prepare, Cook and finish basic pasta dishes
• Prepare, Cook and finish basic rice dishes
• Prepare, Cook and finish basic hot and cold desserts
• Prepare, Cook and finish basic cakes, sponges and scones
• Prepare, Cook and finish basic bread and dough products.
• Study English

Learners will need to purchase their own chef's whites and knives. Dependant on circumstances learners may be able to seek help to fund these items.

Assessment:
Continual practical observations and assessments which will take place in the variety of kitchens and the completion of a portfolio of work. Underpinining knowledge will be assessed by completing on-line multiple choice questions and a 70% pass mark is to be achieved on all units. Practice tests are available before hand for all units

After the course:
Learners may progress to the Level 3 NVQ in Professional Cookery or the BTEC Certificate in International Cuisine. Alternatively, learners may choose to enter employment within the Hospitality Industry.