Professional Cookery (Day Release)

Course Overview

Type of Course and Awarding Body

Diploma - City & Guilds

Level

Level Two

What's it all about?

Do you have a passion for creating dishes and recipes? On our course, we will get you practising your culinary expertise in an industrial kitchen. You will learn more than just how to create a simple stock or soup. You will learn about balancing colours and textures on a plate and how to refine seasoning to an art to perfect the texture and flavour of the foods you prepare. You will learn to store foodstuffs safely, deal with kitchen documentation and ordering stock, and handle your working relationships.

Progression

This qualification gives you the opportunity to either develop a career in the hotel and catering industry or to progress to the City and Guilds Level 3 Diploma in Professional Cookery or City and Guilds Level 3 Diploma in Professional Cookery Patisserie and Confectionery.

Entry Requirements

In our experience in order to be successful on this level of course you will need one of the following:

four GCSEs at grades D-F (including English and maths)
a BTEC foundation diploma in a related subject
an NVQ Level 1 / technical certificate in a related subject
successful completion of the Gateway / Newstart course
successful completion of the PLP / Prince's Trust course
equivalent qualifications or relevant work experience.

Duration

One year

Business Benefits

This high quality qualification is delivered by up-to-date, experienced tutors who are continually updating their trade experience by working within all areas of the industry. This course results in highly trained chefs.

Roll On Roll Off?

Yes

Are there any exams?

You will be continuously assessed in all practical fields whilst in the food production area. There will be some written work required as evidence of activities carried out in practical sessions and underpinning knowledge.

Course Content

What does the course involve?

The course involves lectures, small group learning and presentations, along with practical cookery in an industrial kitchen, covering:

establish and develop positive working relationships
health, hygiene, safety and security
food safety.

Optional units include:

preparing, cooking and finishing complex dishes of meat, fish, poultry and vegetables
preparing, cooking and finishing complex hot and cold sauces
soups and stocks
pasta
canapés
bread and dough products
pastries
hot or cold desserts.

When can I study?

Various days and times

Course Facts

This course is run on a roll on roll off basis, enrolments available throughout the year. Please contact us for further information on 01752 305300 or e-mail info@cityplym.ac.uk.