What You Will Study
The qualification consists of three mandatory units:
- Develop productive working relationships with colleagues
- Maintain food safety when storing preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment
Optional units include;
- Prepare, cook and finish fish for complex dishes
- Prepare, cook and finish meat for complex dishes
- Prepare, cook and finish poultry for complex dishes
- Prepare, cook and finish vegetables for complex dishes
- Prepare, cook and finish complex bread and dough products
- Prepare, cook and finish complex pastry products
- Prepare, cook and finish complex hot desserts
- Prepare, cook and finish complex cold desserts
- Attendance Expectations
One day per week.
- How You Will Be Assessed
As part of this qualification you are required to produce a portfolio of evidence. A portfolio will confirm the knowledge, understanding and skills that you have learnt. Your assessor will provide guidance on how to complete the portfolio of evidence and how to show practical achievement and understanding of the knowledge required to successfully complete this qualification.
Evidence in the portfolio may take the following forms:
- Observed work
- Witness statements
- Written questions
- Oral questions
- Written workbooks
- Entry Requirements
Level 2 Qualification in Professional Cookery.
In certain circumstances proven industry experience may negate the need for a Level 2 qualification.
A pre-entry interview will be required and will assess your ability to manage the course.
- Fee Information
£3,345
- Further Study
On completion of this qualification you may choose to undertake further study; Qualifications you could progress to include:
HNC Level 4 in Hospitality
