Diploma in Culinary Skills (VRQ2)

UPDATED 20161206 15:39:44

Students will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effictively plan menus taking into account nutrition, cultural influences and food fashion. Key skills in communication, literacy and relationship building will be studied. The course covers a range of subjects, including investigating the catering and hospitality industry, food safety, health and safety, healthier foods and special diets, kitchen operation costs and menu planning, applying workplace skills, stocks, soups and sauces, vegetable and fruit, meat and offal, fish and shellfish, poultry, rice, pasta, grains and eggs, desserts and puddings, baker, restaurant operations.

Course information

Name: Diploma in Culinary Skills (VRQ2) Qualification title: Diploma in Culinary Skills (QCF) Qualification type: Other regulated/accredited qualification Assessment Ongoing theory and practical assessments. Awarding City & Guilds of London Institute Created 20110720 03:33:56 Updated 20161206 15:39:44

Entry requirements

Chef's knives and Chef's whites. Equipment required Chef's knives and Chef's whites.

Provider

UNIVERSITY OF WEST LONDON
Higher Education Institutions
0800 036 8888
http://www.uwl.ac.uk

Address

St. Mary's Road
Ealing Town: London