Professional Cookery

Course

In Ellesmere Port

Price on request

Description

  • Type

    Course

  • Location

    Ellesmere port

  • Duration

    12 Months

It's not just about great food and drink. The business sector values people with a positive attitude towards customers, themselves and other employees, who strive towards delivering the highest standards of quality, service and cleanliness. The hospitality standards have been designed to meet the demands of today's highly competitive market in the preparation and delivery of great, quality food and drink and the provision of the highest standards of hospitality and customer service. Suitable for: Everyone.

Facilities

Location

Start date

Ellesmere Port (Cheshire)
See map
Aldford House, Lloyd Drive, CH65 9HQ

Start date

On request

About this course

None.

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Subjects

  • Professional Cookery

Course programme

What does it comprise of?

The vocational qualification is designed for work-based learning and provides flexible training through the study of 3 mandatory and 11 optional units. The Level 2 NVQ and Apprenticeship incorporate Key Skills and learning about employment rights and responsibilities.

The unit headings are:

Mandatory units

- Maintain a safe, hygienic and secure working environment
- Contribute to effective teamwork
- Maintain food safety when storing, preparing and cooking food

11 optional units from the following

- Prepare fish for basic dishes
- Prepare shellfish for basic dishes
- Prepare meat for basic dishes
- Prepare poultry for basic dishes
- Prepare game for basic dishes
- Prepare offal for basic dishes
- Prepare vegetables for basic dishes
- Cook and finish basic fish dishes
- Cook and finish basic shellfish dishes
- Cook and finish basic meat dishes
- Cook and finish basic poultry dishes
- Cook and finish basic game dishes
- Cook and finish basic offal dishes
- Cook and finish basic vegetable dishes
- Cook-chill food
- Cook-freeze food
- Prepare, cook and finish basic hot sauces
- Prepare, cook and finish basic soups
- Make basic stock
- Prepare, cook and finish basic rice dishes
- Prepare, cook and finish basic pasta dishes
- Prepare, cook and finish basic pulse dishes
- Prepare, cook and finish basic vegetable protein dishes
- Prepare, cook and finish basic egg dishes
- Prepare, cook and finish basic bread and dough products
- Prepare, cook and finish basic pastry products
- Prepare, cook and finish basic cakes, sponges and scones
- Prepare, cook and finish basic grain dishes
- Prepare, cook and finish basic healthier dishes
- Prepare, cook and finish basic hot and cold desserts
- Prepare and present food for cold presentation
- Complete kitchen documentation
- Set up and close kitchen
- Order stock
- Cook and finish simple basic bread and dough products

Assessment

Each of the units is made up from specific elements applicable to a Professional Cookery role, for example preparing, cooking and finishing a variety of foods and maintaining a safe and hygienic environment. Assessment takes place through evaluation of workplace performance,
presenting evidence, witness testimony and questioning. A portfolio of evidence is produced which demonstrates that the candidate can perform to the level described. Participants will all have a Training Assessor who will help assemble the portfolio and prepare for assessment.

Progression

Candidates often progress from Level 2 to Level 3 or to management qualifications.

Professional Cookery

Price on request