Duration1 year, Day Release Awarding Body
City & Guilds of London Institute
Professional Cookery Introductory or other relevant qualification plus an interview. Evidence of industrial experience.
In circumstances where there are more applications for the course than there are places available, the College reserves the right to ask for higher grades.
Students will complete a number of units in food preparation and cooking. eg Preparation, cooking and finishing of meat dishes, vegetable dishes, pasta, rice and pastry. The generic units of hygiene, safety and teamwork are also studied.
If you are accepted onto this course without a Grade C or above in Maths and/or English you will be required to complete the relevant Essential Skills qualification. This will be a compulsory part of your timetable.
Students who wish to pursue a career in the Hospitality and Catering Industry will find this broad based qualification an excellent foundation for progression to Level 3.
Students gain expertise and are continuously assessed in food preparation and cooking to a high standard in the well equipped campus kitchens.
Assessment of all units takes place in the realistic working environment within the campus and students will also be required to demonstrate knowledge of the units through written evidence and oral questioning.
• Level 2 NVQ Professional Cookery (Food Preparation)
• NVQ Level 3 Professional Cookery (Preparation and Cooking).