NVQ 2 Professional Cookery

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NVQ 2 Professional Cookery

Barnet College
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Description

Who is this course for? This is a one year course designed for students who want to further a career in the catering industry in a supervisory roll. This course will encourage you to develop creativity skills and progress your understanding of food production and presentation, establish and develop your ability to supervise and run sections of the kitchen and delegate responsibilities to others What qualifications or experience do I need ? Minimum of 2 GCSEs A*-D (preferably including English) NVQ Level 1and 2 Mature Students working in the Industry with appropriate experience will be considered What will I study ? You take a minimum of 16 units: 3 compulsory and 9 mandatory units and 4 opti…

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Didn't find what you were looking for? See also: Professional Cookery, Food Hygiene, Business Management, General Management, and Leadership.

Who is this course for? This is a one year course designed for students who want to further a career in the catering industry in a supervisory roll. This course will encourage you to develop creativity skills and progress your understanding of food production and presentation, establish and develop your ability to supervise and run sections of the kitchen and delegate responsibilities to others What qualifications or experience do I need ? Minimum of 2 GCSEs A*-D (preferably including English) NVQ Level 1and 2 Mature Students working in the Industry with appropriate experience will be considered What will I study ? You take a minimum of 16 units: 3 compulsory and 9 mandatory units and 4 optional specialist units. Example: Compulsory units " Establish and develop positive working relationships in hospitality " Maintain the health, Hygiene, safety and security of the working environment Mandatory Units: " Prepare, Cook and finish complex fish dishes " Prepare, Cook and finish complex meat dishes Optional units " Prepare, Cook and finish dishes of: Soup, Hot and Cold desserts, Sweet Sauces, Dough, Canap�s, Pastry dishes How will I be assessed ? To pass this course, you will need to complete all compulsory units and the minimum mandatory and optional specialist units. Through a combination of practical assessments done in our realistic working environment kitchens, and theoretical questions and test format and evidence gathering portfolio What qualifications could I achieve ? NVQ3 Chefs certificate in professional cookery " Communication " Numeracy " IT What can the course lead to ? On the successful completion of the course you can progress to the next level, or to higher education at university, according to your ability. Be able to obtain an employable position of 1st or 2nd Commis Chef or Chef de Partie in the hospitality industry How do I join the course ? By Interview Mature and Part-time class open to students coming from industry Will I need an interview ? Yes Are there any extra costs for equipment/materials ? Approx. �130 for uniform, books and chefs knives plus you will be expected to purchase other specialist equipment during the course as needed. Further Information www.barnetsouthgate.co.uk

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