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Search or Quote Course Code: 70311

Level 2 NVQ Professional Cookery


This course aims to provide realistic training in food preparation for the industry at a basic level.

70311
Bangor, Downpatrick, Lisburn
6 to 33 Weeks
Level 2
Part-Time Study
Summary

Campus: Bangor, Downpatrick, Lisburn

Course Code: 70311

Duration: 6 to 33 Weeks

Level: 2

Type: Part-Time

Course Overview

This course enables you to learn a range of catering skills, both practical and theoretical.

Student Showcase

Graduation 2018
Graduation 2018
Sunflower Festival
Sunflower Festival
Pulled Pork Bap
Pulled Pork Bap
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Available Sessions
Title Campus Type Start Spaces Fee
Level 2 NVQ Professional Cookery - Year 1
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Bangor

Part-Time

10/09/2018
Day: Wednesday
Time: 09:00-17:00

10

£432.00

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Level 2 NVQ Professional Cookery - Year 2 (Year 2)
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Bangor

Part-Time

10/09/2018
Day: Wednesday
Time: 09:00-17:30

16

£320.00

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Level 2 NVQ Professional Cookery - Year 1
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Downpatrick

Part-Time

10/09/2018
Day: Wednesday
Time: 09:00-17:00

11

£432.00

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Level 2 NVQ Professional Cookery - Year 2 (Year 2)
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Downpatrick

Part-Time

10/09/2018
Day: Wednesday
Time: 09:00-17:00

16

£320.00

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Level 2 NVQ Professional Cookery - Year 1
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Lisburn

Part-Time

10/09/2018
Day: Tuesday
Time: 09:00-17:00

13

£432.00

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Level 2 NVQ Professional Cookery - Year 2 (Year 2)
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Lisburn

Part-Time

10/09/2018
Day: Tuesday
Time: 09:00-17:00

15

£320.00

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Please select a campus from the list above to view the available sessions.

Course Modules

Modules you will study may include:

Core units:

  • Maintaining a safe, hygienic and secure working environment
  • Contributing to effective teamwork
  • Maintaining food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives

Optional Units:

  • Preparing fish for basic dishes
  • Preparing meat for basic dishes
  • Preparing poultry for basic dishes
  • Preparing vegetables for basic dishes
  • Cooking and finishing basic fish dishes
  • Cooking and finishing basic meat dishes
  • Cooking and finishing basic poultry dishes
  • Cooking and finishing basic vegetable dishes
  • Preparing, cooking and finishing basic hot sauces
  • Preparing, cooking and finishing basic soups
  • Making basic stock
  • Preparing, cooking and finishing basic rice dishes
  • Preparing, cooking and finishing basic pasta dishes
  • Preparing, cooking and finishing basic bread and dough products
  • Preparing, cooking and finishing basic cakes sponges and scones
  • Preparing, cooking and finishing basic pastry products
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

Customer Questions

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All information correct at time of print. Please note all courses are subject to funding and demand.
While we promote a wide number of courses however not all are guaranteed to run. Page printed on 22/09/2018 19:51:44