N.V.Q Level 2 in Food Studies Full-time
NVQ
In Romford
Description
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Type
NVQ
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Location
Romford
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Duration
1 Year
Students will study two NVQ qualifications, Level 2 Professional Cooking and level 2 Patisserie. NVQ Professional cooking requires student to complete over 22 units to successfully achieve the qualification. Examples of individual units are meat, poultry, fish, vegetables and rice dishes etc. Examples of Patisserie units are hot & cold desserts, pastry, dough etc. These two practical.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
NVQ level 1 Food preparation and Cooking or similar
Reviews
Course programme
Hospitality, Sport, Leisure and Public Services - Food Studies
N.V.Q Level 2 in Food Studies (Full-time)(2010/2011)
Study Method:
This practical course involves students working and being assessed in our Bistro restaurant preparing food and serving customers. They will also undertake additional patisserie units working in our well equipped patisserie classroom serving customers in our Bakery shop.
Duration :1 year full-time
Who the Course is For:
This course follows on from NVQ level 1 Food Studies and prepares students for a more advanced level of study. Students will study practical cooking and patisserie using both the training kitchen and the "Bistro" restaurant facilities.
Assessment:
Courses are continuous assessment according to the NVQ system of "realistic working environment". This will involve catering students producing meals and being assessed in the "Bistro" dining room and the patisserie realistic environment.
Course Leads To:
There are a variety of opportunities available to successful students. These include further study to NVQ level 3 qualifications in Kitchen and Larder work and Advanced Patisserie. Job prospects include industrial catering, hotels and restaurants, hospitals and the leisure industry, fast food, contract catering and school meals.
Entry Requirements:
NVQ level 1 Food preparation and Cooking or similar
Content:
Students will study two NVQ qualifications, Level 2 Professional Cooking and level 2 Patisserie. NVQ Professional cooking requires student to complete over 22 units to successfully achieve the qualification. Examples of individual units are meat, poultry, fish, vegetables and rice dishes etc. Examples of Patisserie units are hot & cold desserts, pastry, dough etc. These two practical qualification will give successful students a variety of career options on completion of their studies.
The course also involves working within the college training restaurant "the Bistro" which is a modern facilty and operates a morning and lunch service.
N.V.Q Level 2 in Food Studies Full-time