The programme consists of sixteen units covering a range of relevant subjects. You will be assessed through assignments, question papers and a series of rigorous practical tests. On completion you will receive a grade (distinction, credit, pass or fail). Units include: ?Further skills in food preparation and cookery to include: meat, offal, poultry, fish, shellfish, fruit and vegetables ?Health and safety ?Bakery and pastry work to include: hot & cold desserts, puddings and paste products ?Food safety ?Costing and menu planning ?Workplace skills ?Healthier foods and special diets WORK RELATED LEARNING Visits to local prestigious hotels along with demonstration from leading suppliers and food outlets will be planed into your timetable. Work placements and the colleges own public restaurant will expose you to a real life working environment. A visit to a major tourist city is also planned.
Name: Level 2 Diploma in Professional Cookery Qualification title: Diploma in Professional Cookery (QCF) Qualification type: Assessment The VRQ requires you to complete 8 individual and 2 synoptic practical units of competence. You will be continually assessed within the practical kitchen environment. You will also need to complete 4 paper based assignments along with short knowledge tests for each unit. Awarding City & Guilds of London Institute Created 20161020 11:53:56 Updated 20161020 11:53:56
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North Hertfordshire College
Further Education
enquiries@nhc.ac.uk
01462 424242
http://www.nhc.ac.uk
Hitchin Centre
Cambridge Road
Town:
HITCHIN
County:Hertfordshire
Title: Diploma in Professional Cookery (QCF) Qualification: Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise