Professional Cookery: NVQ level 2

While many businesses throughout the economy have faced tough times, the hospitality industry has once again bucked this trend. The hospitality sector employs seven per cent of the working population. Including replacement demand, an additional 660,200 people will need to be recruited by 2020 People 1st State of the Nation 2013. Gloucestershire College is the main provider of hospitality, catering and chef training in the county and has a long, successful track record, with students going on to develop careers with a wide range of establishments. You may initially think about working in a hotel or restaurant (our students have gone on to work and own Michelin starred restaurants) but remember there are also lots of opportunities in company catering, hospitals and care homes, schools, sporting events or anywhere where people need to be fed! You may work in diverse roles such as; food and beverage manager, chef, waiting staff, conference and banqueting manager, crew member and housekeeper. A catering qualification is a great passport to working all over the world in an exciting and dynamic industry. You will gain industry experience by having the opportunity to work in our commercially run restaurants and catering outlets using our well-equipped professional kitchens and being taught by our skilled and motivated industry experienced team. 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. All courses require you to have full chefs uniform, which you keep clean and ironed. We recommend that all Level 1 students own a set of knives, and this is mandatory for level 2 and 3.

All students will be expected to arrive in practical classes in clean and ironed chefs uniforms.

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.

You may now consider developing your cooking and supervisory skills further by progressing on to an NVQ level 3 in Professional Cookery.