The part-time Diploma in Professional Cookery is suitable for anyone who works as a chef in the catering and hospitality sector.
This course enables you as a learner to become a professional chef by completing industry standard qualifications; gaining knowledge of a wide variety of cookery skills and processes.
This level is ideal if you’ve worked as a chef for some time .
This is a 33 week course, to be run on Mondays or Tuesday, 3:30pm-7:30pm.
Candidates would be working within the hospitality industry. Applicants who do not necessarily have formal qualifications, but can demonstrate relevant experience and/or achievement of professional qualifications within the industry, will be considered.
Upon successful completion of this qualification and recommendation you could progress to an Advanced Qualification at Level 3 such as Kitchen and Larder or VRQ Patisserie & Confectionery.
These NVQs are applicable for people working, or wishing to work, in a wide range of hospitality and catering businesses, for example:
• Fine dining restaurants
• Quick service restaurants
• Bed and breakfasts
• Youth hostels
• Holiday parks
• Contract caterers
• Armed Forces
• Care homes
There are 15 topics in total which covers all the basics of food preparation and cooking, including food safety and knife skills.
Preparing and cooking meat and poultry
Preparing and cooking soups and sauces
Preparing and cooking rice and pasta
Preparing and cooking hot and cold desserts
Each candidate will be issued a e-portfolio; it is their responsibility to keep all evidence required to pass the course within the log book and also ensure that it is continuously updated.
Each unit is assessed under both taught practical, and under pinning knowledge environments, by the assessor. All unit criteria must be obtained in order to achieve the full award.
There may be additional course-related costs.
20/21 fees: POA