Professional Cookery NVQ Diploma Level 2

During this course you will study the following modules: Knife skills Food hygiene Health and safety How to work as part of a team Prepare, cook and finish: meat dishes, poultry dishes, fish dishes, hot sauces, cold sauces and dressings, soups and hot and cold desserts What skills will I gain? By studying this course you will: Develop your understanding of preparing dishes and how to present them to restaurant standard Learn how work as part of a team and how to help each other Develop an appreciation for tastes and textures and how to adjust dishes to bring out the flavour Develop your confidence identifying the quality points to look for in all produce Understand how the skills you are learning and how they are applied in the catering industry Improve your knife and presentation skills How will I be assessed? This is an assessment based course with no formal exams. You will be continually assessed throughout the programme. What can I do next? The skills you will learn on this course will enable you to: Pursue a career in the catering industry working in hotels, restaurants, public houses, bistros, hospitals or industrial kitchens Progress to the Professional Cookery Level 3 qualification (subject to interview)