This course covers all the duties to become a chef, advancing from basic cooking skills to a more in depth view of preparing, cooking, and developing as a chef. - Maintain a safe, hygienic and secure working environment - Work effectively as part of a hospitality team - Maintain food safety when storing, preparing and cooking food - Maintain, handle and clean knives - Prepare meat for basic dishes - Cook and finish basic meat dishes - Prepare poultry for basic dishes - Cook and finish basic poultry dishes - Prepare, cook and finish basic hot sauces - Prepare and cook basic pasta dishes - Prepare vegetables for basic dishes - Cook and finish basic vegetables dishes - Prepare, cook and finish basic bread and dough products - Prepare and cook rice dishes This course is offered as part of Greenbank College’s Study Programme for young people aged 16 to 18 (up to 24 with an education Health Care Plan). As well as a Vocational Study Area (this course) students will also be expected to continue to study English and Maths (if not already achieved at GCSE A* to C) plus undertake an employability qualification, complete a work experience placement and take part in a weekly Enrichment sessions.
Name: Level 2 Diploma in Professional Cookery Qualification title: NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) Qualification type: Assessment There will be 15 assessments throughout the course of the year one required for each unit. Students will have to pass all 15 to achieve a full award. Awarding City & Guilds of London Institute Created 20120815 03:15:42 Updated 20170202 10:06:47
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GREENBANK PROJECT
greenbankiag@greenbank.org.uk
0151 733 7255
http://www.greenbankcollege.org.uk/
Greenbank Lane Town: LIVERPOOL County:MERSEYSIDE
Title: NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) Qualification: NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) Classification: Retail and Commercial Enterprise