Course Code: TF1FE046 Professional Cookery - Level 2 Next course dates Start dateLocationDuration 16 Oct 2024 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryIf you're aged 19 and over and interested in a career in hospitality or you want to update your skills, then this course is for you. It covers a range of skills demanded by the hospitality industry. You will learn skills and gain knowledge in food safety and storage, safe working practices, team work and knife handling. In cookery, the modules cover a wide skill set covering meat, fish, poultry, vegetables, soups, sauces and stocks. You will also cover two pastry and cake units. The course is designed to equip you with the skills to enter a career as a commis chef in the hospitality industry. The industry covers a multitude of career paths including hotel, fine dining, cruise liners and gastro-pub operations. On successful completion of the course you have the opportunity to progress to a level 3 advanced diploma in professional cookery or patisserie and confectionery. Entry Requirements This is a course designed for students aged 19 and over with a keen interest in pursuing a career in the hospitality industry. Qualification ObtainedNVQ Diploma in Professional Cookery Learning and Teaching Methods Maintenance of a safe, hygienic and secure working environment. Working effectively as part of a team Maintain food safety when storing, preparing and cooking food Maintain, handle and clean knives Prepare and cook poultry dishes Cook and finish fish dishes Prepare and cook meat dishes Prepare and cook Vegetable dishes Prepare, cook and finish hot sauces Prepare, cook and finish basic soups Make basic stocks Prepare, cook and finish basic pastry dishes Prepare cook and finish basic cakes, sponges, biscuits and scones Expert Tutors All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment MethodsYou will be continually assessed throughout your course through the use of formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results. You will be tested on theoretical knowledge using short answer tests and assignments. During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio. There is no formal exam. Other Costs and Equipment NeededAll equipment and food items are supplied by B&FC for this course. PPE must be worn in the kitchen which can be purchased through the Hospitality department at a cost of £75. Tuition Fees Read our tuition fees guide. Regulation and Accreditation Accrediting Institution: City & Guilds Awarding Body: City & Guilds Terms and Conditions Read our full terms and conditions. Career Options and Progression This qualification can support the development of skills in a range of hospitality roles. It also provides further opportunities to progress onto our NVQ L3 Diploma in Professional Cookery.