City & Guilds NVQ Diploma in Professional Cookery Level 2

Course fee if applicable
16 Aug 2016
01 Jan 2017
This course is the training ground for would-be chefs. You will learn in our industry-standard working kitchens which serve The Chef's Hat, our on-campus restaurant offering both lunch and dinner. The Chef's Hat is also open to the public, giving you a chance to gain real work experience. The course covers a variety of subjects including: Costs and menu planning; Preparing and cooking fish and shell fish; poultry; Preparing and cooking hot and cold desserts; Preparing and cooking rice and vegetables; Preparing and cooking biscuits and other dough products; Healthy foods and special diets; Food safety. You will produce a portfolio of evidence to show how your skills have progressed. You will also undertaken written tests and by practical cookery assessments throughout the year in our commercial and training restaurants. On completion of this course, you could move on to the City & Guilds Diploma in Professional Cookery at Level 3. You would also use your skills to join the hospitality and catering industry.