Professional Cookery, VRQ Level 2 Diploma

Apply for Professional Cookery, VRQ Level 2 Diploma ...

You will gain a high standard of cookery and patisserie skills on this professional chef’s course. You will leave the College well prepared to start a career in one of the world’s fastest growing industries after having enjoyed a substantial taste of it. This course is Pass, Merit and Distinction which rewards the hard work and effort that you are putting in. This course is suitable for students who are quite academic as it is 30% assignment based and 70% practical which requires a lot of self-motivated study time to gain high grades. You will gain professional practical skills and valuable experience in our excellent training facilities. There has never ben a better time to enter the hospitality and catering industry. The industry is growing year on year and this is particularly true for our region with the expansion of quality restaurants and hotels in the city centre and across Merseyside. The theory behind the diploma is the belief that a chef needs to have a sound foundation of high quality skills and to be able to apply these skills across a range of processes and techniques. The qualification gives you the skills and knowledge required to meet the modern needs of the industry.

The course will include topics such as:

Food safety in catering level 2

Developing skills for employment in the catering and hospitality industry

Health and safety in catering and hospitality

Healthier food and special diets

Catering operations, costs and menu planning

Prepare and cook stocks, soups and sauces

Prepare and cook fruit and vegetables

Prepare and cook meat and offal

Prepare and cook poultry

Prepare and cook fish and shellfish

Prepare and cook rice, pasta, grains and egg dishes

Produce hot and cold desserts and puddings

Produce paste products

Produce biscuit, cake and sponge products

Produce fermented dough products

Professional cookery craft assessment

There will be a requirement to purchase uniform and knives which will be further explained at interview.

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