Course information
The Culinary Skills qualifications will develop you to become a great chef in this exciting industry, the city is now vibrant with a wealth of restaurant’s and the opportunities for you to gain employment are fantastic. Whilst on your course you will also undertake 40 hours of work experience within a variety of placements within the city organised by our work experience team, this will give you the confidence required to actually see and feel what this industry has to offer, we work alongside many of the city’s top venues such as the Art School, Liverpool Football Club, Titanic Hotel and the Pullman Hotel plus many others. On the course you will gain a high standard of culinary skills and patisserie skills alongside other workplace essentials such as Food Safety and working with others. The course covers practical and theory topics which include:
L2 Food safety in catering
Prep & cook Stocks. soups & 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 paste products
Prepare hot and cold desserts and puddings
Produce biscuit, cake and sponge products
Produce fermented dough products
So as you can see the culinary skill level you will gain by the end of the course will be immense and give you fantastic career opportunities.
Qualifications
Level 2 VRQ Diploma in Culinary Skills - City & Guilds
Optional VRQ Level 2 Certificate in Professional Food and Beverage Service
Work Experience Certificate
This course leads to...
You could progress into employment as either a Commis Chef or Chef de Partie or onto the following qualifications: Level 3 Advanced Diploma for Professional Chefs, Level 3 Advanced Diploma in Patisserie and Confectionary, Level 3 Apprenticeship. You could work in organisations including Restaurants, Hotels, large arena catering, football clubs, cruise lines, or set up your own business as an entrepreneur.
Entry Requirements
Minimum entry requirements are good basic skills in English as you will be expected to read recipe sheets and apply simple maths to weigh and measure ingredients, it would be desirable to have a reasonable level of using computers and word processing as great resources will be available for you to develop and enhance your skills in this area. This course is suitable for 16-18 year olds who have achieved a level 1 and it is also great for mature students who have either home skills or are working in industry.
Why study with us?
You will be taught by leading industry experts in their field who have a wealth of knowledge and skills to pass onto you. The college also offer a wide range of enrichment opportunities for you to develop your skills further these will be guest chef nights where you will get the opportunity to work alongside Michelin starred chefs producing some amazing tasting food, we have a visitor economy week were top chefs from the city come in and give master classes; butchery demonstration from our meat supplier, molecular gastronomy from our lecturers or you will visit some of the hotels in the area to see what they have to offer you. We have exciting competitions that you can be part of, these will be internal and external national competitions, many of our students have gone on to win in heats of competitions such as ‘North West Young Chef of the Year’ some have gone on to appear on ‘Great British Menu’ representing the North West. So as you can see this is not just a career choice it’s a life skill that will stick with you forever and you will develop to be the best chef and pastry chef in the industry.
Apply Now » Further Information...
Need more information or can’t find the course you’re looking for? We can book you in to speak with our dedicated Advice & Guidance team about your options at The City of Liverpool College. With hundreds of courses and flexible learning, we’re sure to have something to meet your needs.
You can contact us online via applications@liv-coll.ac.uk or call us at any point on 0151 252 3000 with any queries you may have – we’re here to help.
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