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Part Time NVQ Level 2 Professional Cookery

NVQ

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Price on request

Description

  • Type

    NVQ

  • Duration

    72 Weeks

Students will prove practical expertise in butchering meat and poultry, preparing fish and shellfish, cooking and finishing of a variety of food goods. As well as demonstrating your skill against the performance criteria you will also be expected to complete the underpinning knowledge required to achieve the award. Whilst the intention is to accredit prior skills and knowledge you will be.

Important information

Government funding available

About this course

This programme is for part time students who have successfully completed NVQ Level 1 in either Food preparation or cooking or NVQ Level 1 Catering and Hospitality (Multi skilled). The programme is also aimed at mature students who may not necessarily have gained qualifications but have the relevant experience of working within the catering industry and wish to complete a part time programme or...

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Course programme

NVQ Level 2 Professional Cookery (Part time)
Full NVQ Level 2 Academic Year 2007/08

Programme Code: SC2FP
Awarding Body: HAB
Related Programme Areas: CATERING
HOSPITALITY
Cookery

Who is the programme for? This programme is intended for part time students who work in the catering and hospitality industry as a Chef or may be considering a change of career from their present job role to working in the catering sector. The qualification focuses on providing you with the practical and necessary underpinning knowledge to achieve a recognised qualification as a chef. The programme tends to mainly centre on the practical craft aspects of cooking and serving food such as pastry, butchery, sauce work etc but will also include underpinning knowledge classes to develop other crucial skills required for the hospitality and catering sector.

What will I study? Students will prove practical expertise in butchering meat and poultry, preparing fish and shellfish, cooking and finishing of a variety of food goods. As well as demonstrating your skill against the performance criteria you will also be expected to complete the underpinning knowledge required to achieve the award. Whilst the intention is to accredit prior skills and knowledge you will be assigned a personal tutor who will support you and provide additional knowledge and training to ensure you are successful in gaining your award. The programme is modular in structure and includes units on a wide range of work activities. Listed below are examples of units that students may complete during their programme of study:- * Maintain a safe, hygienic and secure working environment * Contribute to effective teamwork (CFA) * Maintain food safety when storing, preparing and cooking food * Prepare basic meat dishes * Prepare basic poultry dishes * Preapare basic vegetable dishes * Cook and finish basic poultry dishes * Prepare and cook basic soups.

Entry to the Programme?

How is it assessed? There are no conventional exams. Instead candidates need to practically demonstrate their competence over a period of time. Candidates will need to demonstrate the ability to complete a range of practical tasks and successfully complete the underpinning knowledge questions that are required by the awarding body to achieve the award.

Future prospects? Successful students are encouraged to continue their studies onto the NVQ Level 3 qualification in Professional cookery in either food preparation and cooking, Patisserie and confectionary or the new flexible route at level 3 that includes all kitchen and pastry work.

When will the programme start? Students may start this programme at anytime throughout the year.

How long will it take? It is expected that you will complete the full programme within 72 weeks or over two academic years. However previous students have demonstrated that they can achieve the award earlier than planned based on their commitment and careful planning.

What about the Money? Please note that fee remission applies to anyone on a means tested benefit, job seekers allowance, a programme designated as Skills for Life (SfL) or where someone is studying their first full Level 2 or first full Level 3 (aged 19 25). If you are under 19 on the 31 August 2007 you would not normally pay tuition or registration fees. If a programme is Full Cost then no fee remission is applicable.

How do I apply?

Campus Address: Town Centre Campus

Entry Requirements
This programme is for part time students who have successfully completed NVQ Level 1 in either Food preparation or cooking or NVQ Level 1 Catering and Hospitality (Multi skilled). The programme is also aimed at mature students who may not necessarily have gained qualifications but have the relevant experience of working within the catering industry and wish to complete a part time programme or those who have a real interest of taking their career in another direction into catering. You will also need to demonstrate that you have a positive attitude and a high standard of personal hygiene.

Part Time NVQ Level 2 Professional Cookery

Price on request