This course is for people who are employed in the food and hospitality industry and who have the ambition to become trained and skilled chefs. At Level 2 you will study general aspects of catering like Health and Hygiene, Safety, Security, Handling Knives and Working Relationships. Preparation and cooking units could include: meat, fish, sauces and soups, vegetables, dough products, pasta, rice, egg dishes, cakes, sponges and desserts.
Name: Level 2 Apprenticeship NVQ Diploma in Professional Cookery Qualification title: Diploma in Professional Cookery (QCF) Qualification type: Functional skill Assessment This is generally done in a realistic working environment at College or can be carried out in the workplace by way of observation and feedback from experienced chefs who are also qualified assessors. The qualification is gained by building up evidence in a portfolio achieved at your own pace whilst at College or in the workplace. You will also complete an ERR logbook. Awarding Vocational Training Charitable Trust Created 20160905 15:17:57 Updated 20160905 15:17:57
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SWINDON COLLEGE
Further Education
studentservices@swindon.ac.uk
0800 731 2250
http://www.swindon.ac.uk
North Star Avenue Town: SWINDON County:SOUTH WEST ENGLAND
Title: Diploma in Professional Cookery (QCF) Qualification: Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise