City & Guilds NVQ 2 Professional CookeryWest Herts College
Preis auf Anfrage
- Watford (Grossbritannien)
Was lernen Sie in diesem Kurs?
The National Vocational Qualifications are offered in many vocational subjects at various levels from 1-3 and are administered by the City and Guilds of London or the Hospitality Awarding Body. Student progress is through assessment on the various elements of the UNITS, which make up the NVQ. Each unit consists of both practical skills and underpinning knowledge.
The NVQ part-time courses consist of five to six hours tuition delivered during one day at College each week. There are three terms totalling 34 weeks per academic year commencing in September.Course content
NVQ Level 2 Professional Cookery
Maintain a safe, hygienic and secure working environment
Contribute to effective teamwork
Maintain food safety when storing, preparing and cooking food.
Maintain and promote hygiene in food stage, preparation and cooking
plus 11 units to include
Prepare and cook basic meat dishes
Prepare and cook basic fish dishes
Prepare and cook basic poultry dishes
Cook and finish basic vegetable dishes
Prepare and cook basic hot sauces
Prepare, cook and finish basic soups
Prepare, cook basic cold and hot desserts
Prepare, cook and finish basic pastry productsAdditionality
Catering uniform and equipment are essential, successful applications will be sent an order for, approx. cost £80.
Uniform needs to be purchased before the start date of the course.
When will I receive my results?
Results will be forwarded on as soon as they are received at the college. Please note that certificates, where awarded, can take up to 4 months to be received at the college before forwarding on to learners.Assessment
A suitably qualified Assessor carries out assessment and you can be assessed at any time that you feel you are covering all the requirements of a particular element.Progression
City & Guilds NVQ3 in Professional Cookery may be applied for upon successful completion of Level 2 course, subject to an interview.