Chefs Professional Cookery NVQ2

You will be part of the expanding hospitality industry and this course will provide you with the core skills to work as a professional chef or cook along with a selection of optional units. These will give you a wide range of practical skills and associated theory, which will be assessed through an on-line test and practical assessments. This course is a part-time one day a week programme which normally takes a year to complete. You will cover the 4 core units which give you 13 credits, and will then undertake further units to gain another 45 credits, which wil give you 58 credits in all. During the programme you will complete a logbook showing what you have produced and have practical assessments. Your theory knowledge will normally be tested using an on-line assessment system with multi-choice questions, but you can also be tested using short answer written questions. Core units for the course Maintain a safe hygienic and secure working environment Work effectively as part of a hospitality team Maintain food safety when storing, preparing and cooking food Maintain handle and clean knives Professional Cookery A selection from the following units, most of which are worth from 3 to 5 credits each, but some are double units worth more. Prepare cook and finish basic fish dishes (8 credits) Prepare cook and finish basic shellfish dishes (8 credits) Prepare cook and finish basic meat dishes (8 credits) Prepare cook and finish basic poultry dishes (8 credits] Prepare cook and finish basic game dishes (9 credits) Prepare cook and finish basic offal dishes (8 credits) Prepare cook and finish basic vegetable dishes (8 credits) Prepare cook and finish basic hot sauces Prepare cook and finish basic soups Make basic stock Prepare cook and finish basic rice dishes Prepare cook and finish basic pasta dishes Prepare cook and finish basic pulse dishes Prepare cook and finish basic egg dishes Prepare cook and finish basic bread and dough products Prepare cook and finish basic pastry dishes Prepare cook and finish basic cakes, sponges and scones Prepare cook and finish basic grain dishes Prepare cook and finish basic healthier dishes Prepare cook and finish basic hot and cold desserts Prepare and present food for cold presentation Complete kitchen documentation Set up and close a kitchen Order stock

You will require a uniform and knives for kitchen work, and we will recommend a cookery book. We negotiate with suppliers each year to enable us to offer these to you at the very best price. You will also be charged a £25 materials fee to offset some of the cost of food you will use in the course.

You should be employed in a catering business which offers you the range of opportunities required to practice and work at NVQ Level 2. You will also have an individual interview with a member of staff.

When you have completed your level 2 you can progress onto the Professional Cookery NVQ Level 3, which will normally take you one more year's part-time study at Gloucestershire College.