Hospitality and Catering Principles, Certificate, Level 2 Level 2, Full Time, 1 year 2

Summary

The Introduction to professional cookery will give students a hands on experience of professional cookery with a lot of practical experience in the kitchen and the restaurant (food service).

The units to be covered
Four mandatory units- Food safety, effective teamwork, Safe and hygienic working environments and principles of handling and cleaning knives.
Eight cookery units- Principles of preparing and finishing Soups, Sauces, Rice dishes, Fish dishes, pastry dishes, Meat and poultry dishes and Vegetable dishes.
These will be taught in practical lessons and in theory students will have to pass an online test on each unit, to successfully achieve this qualification.
Students will be actively involved in the Debut restaurant service and Café Debut and will gain valuable food service and customer service skills.
This is an introduction to level 2 and it will then filter into VRQ2 Diploma in professional cookery.