(Part Time Non Released - 13 weeks)
(Part Time Released - 13 weeks)
This qualification will help you build on existing skills and certify your techniques and experience to work as a chef. This course includes a range of modules to provide important insights into the industry including including health and safety in catering and hospitality, creating healthier food and special diets, how to organise and deliver catering operations, costs and menu planning. Students will also learn to prepare and cook stocks, soups and sauces, fruit and vegetables, meat and offal, poultry, fish and shellfish, rice, pasta, grains and egg dishes, produce hot and cold desserts and puddings, biscuit, cake and fermented dough products.
To apply for this course applicant should hold a Level 1 in culinary skills or have relevant experience within the industry. Applicants should also be able to evidence a Level 1 qualification in functional skills in English and maths or equivalent GCSE's.
Students will be assessed throughout the course through practical assessments and written tests to evidence their skills and knowledge.
Upon successful completion of this course students can progress onto a Level 3 in Advanced Professional Cookery to develop their skills even further. Students can use these qualifications to work towards becoming skilled in their ideal job in the hospitality and catering industry. Job roles in this sector include chef, cook, kitchen and catering assistants.Careers page
If you need help with affording college, there are a number of different finance and funding options available to you. You might be eligible for special bursary support or extra help from the government. Have a look at our fees, finance & funding page to find out all the information you need.Fees, finance and funding page
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