Level 2 Professional Cookery (Preparation & Cooking) Apprenticeship

UPDATED 20150710 13:33:13

This course consists of the following: Level 2 Professional Cookery (Preparation & Cooking) NVQ Keyskills/Functional Skills Technical Certificate Employment Rights & Responsibilities (ERR) Personal Learning & Thinking Skills (PLTS) Mandatory Units: Maintain a safe, hygienic and secure working environment Work effectively as part of a hospitality team Maintain food safety when storing, preparing & cooking food Maintain, handle & clean knives Optional Units (A): Cook & finish basic fish dishes Cook & finish basic meat dishes Cook & finish basic poultry dishes Cook & finish basic vegetable dishes Optional Units (B): Prepare fish for basic dishes Prepare meat for basic dishes Prepare poultry for basic dishes Prepare vegetables for basic dishes Optional Units (C): Prepare, cook & finish basic hot sauces Prepare, cook & finish basic soups Make basic stock Optional Units (D): for full unit details please see our website

Course information

Name: Level 2 Professional Cookery (Preparation & Cooking) Apprenticeship Qualification title: - Qualification type: Apprenticeship Assessment Awarding - Created 20150710 13:33:13 Updated 20150710 13:33:13

Entry requirements

None

Provider

NEW COLLEGE NOTTINGHAM
Further Education
enquiries@ncn.ac.uk
0115 9 100 100
http://www.ncn.ac.uk/

Address

Adams Building
Stoney Street, The Lace Market, Town: NOTTINGHAM County:Nottinghamshire