C&G NVQ Diploma in Professional Cookery Level 2

This course will give you the practical skills that you need to work in a professional kitchen. It will cover all the basic cooking techniques needed as well as current industry practice and principles of cooking.

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On this course you will learn all the practical skills you need in our industry standard kitchen that serves the College restaurant that is open to the public. As well as being taught all the basic cooking techniques you will also learn the principles of cooking and current industry knowledge that is needed to cook to a professional level. As a part of the course you will develop food preparation skills as well as food services skills. You will also be taught specialist skills in patisserie as well as general kitchen skills.

Key Areas

• Prepare stocks, soups and sauces
• Cooking fruit and vegetables
• Prepare and cook meat and offal
• Prepare and cook poultry
• Prepare and cook fish and shellfish
• Prepare and cook rice and pasta, grains and egg dishes
• Prepare and cook deserts and puddings
• Prepare and cook bakery products

What next

You could go onto study a level 3 qualification or you could go onto work a professional kitchen for a restaurant or hotel.

Entry requirements

You will need to have a basic skills assessment, successful completion of Diploma in Introduction to Professional Cookery Level 1 and a formal interview to demonstrate your enthusiasm and ability.

Area's of study

>Hospitality & Catering,Hospitality & Catering