Full time Professional Cookery Level 2 NVQ

Professional Cookery Level 2 NVQ
This course provides the opportunity to develop Professional Food Preparation techniques to a competent level that is required within the Hospitality and Catering industry. The course will suit those who have completed Hospitality Foundation Level 1 or Intermediate Level 2 Multi-skilled programmes and wish to develop your skills and knowledge further. For direct entry you must be able to demonstrate previous experience and knowledge, those wishing to learn on a part time basis must be in full time employment within the industry. The programme follows a modular format enabling students to study the areas of most interest to them with key skills being integrated. This course is also available in the workplace. Please enquire for further details.

Course Content:
This course will help you develop skills learned from other NVQ programmes. You will build on the practical knowledge and skills to be able to work in a competent manner within a professional catering environment. It is a modular course, subjects studied include:

• Safe and hygienic working environment
• Effective team work
• Security
• Stock control
• Preparation and Cooking of
:
• Meat dishes
• Poultry dishes
• Fish dishes
• Soups
• Sauces
• Vegetables
• Desserts
• Pastry dishes

Vocational Relevance:
A career in hospitality and catering profession.

Awarding body:
The Hospitality Awarding Body (HAB).
Entry Requirements:
Applicants should possess at least one of the following:

• Four GCSEs at grade C or above to include Maths and English Language
.
• NVQ Level 1 Food Preparation and NVQ Level 1 Food
& Drink
• NVQ Level 2 Hospitality Multi-Skilled
.
• Relevant industry experience
• Applicants from mature students will be considered individually
.

Entry Process:
Applicants will be invited to attend a personal interview with the course tutor.

Assessment:
Assessments will take place in the college and the workplace. Candidates will be assessed using a diverse range of methods including questioning, project work, role-play and evidence from practical work. There are formal examinations to test understanding of unit input. Assignments will be set to form the basis of key skill portfolios with end tests if not exempt through prior GCSE qualification grades.

Progression Routes:
Professional Food Preparation and Cooking Level 3.

Career Options:
Employment at commis chef or trainee supervisor level.

Fees

Year : Description : Under 19 : Over 19 & on benefits : Over 19 : Overseas
09/10 : Tuition : £0.00 : £0.00 : £700.00 : £5,800.00
09/10 : Material : £25.00 : £25.00 : £25.00 : £25.00
09/10 : Exams : £0.00 : £0.00 : £0.00 : £0.00
09/10 : Trips : £0.00 : £0.00 : £0.00 : £0.00
09/10 : Kit : £0.00 : £0.00 : £0.00 : £0.00
Fees subject to change please enquire on application. For courses lasting more than one year, please note that the fees given above are for the first year only. Similar fees will be due for each subsequent year of the course and will be subject to an inflationary increase on the first year fees.

Sessions

Year : Full or Part-time : Level : Start date : End date : Day : Start time : End time
09/10 : FT : Further Education : 14/9/2009 : 9/7/2010 : : N/A : N/A