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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.

Course Overview

This course is the equivalent to one GCSE at A*-C and enables you to learn a range of catering skills, both practical and theoretical.
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




Entry Requirements

Entry requirements include the following:

You will need to demonstrate a keen interest in working as a chef in the International Hospitality industry.

You will be required to provide your own chefs uniform.

Where will it take me?

The course can also lead directly into a career as chef in the catering industry.

How will it make me more employable?

You will ‘Get the Edge’ by:

• Gaining a vocational qualification demonstrating your technical competence
This course will help you succeed in a highly competitive job market by developing the skills and knowledge which employers need you to have.

Students will develop their practical skills and menu knowledge in a realistic working environment.

How will I be assessed and given feedback?

You will be assessed throughout the course with a combination of practical assessments in the Realistic Working Environment of the college kitchen as well as a series of online multiple choice questions relating to the units undertaken.

Assessment is on-going and will be carried out in the College On successful completion of the course, you will be awarded a City & Guilds certificate.

Additional Costs
A set of chef whites including safety shoes
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.

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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 not all are guaranteed to run.
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