|NVQ Level 2 Pre-Apprenticeship in Professional Cookery|
|Entry Requirements:||4 GCSEs at grade D or above including either Maths or English at a grade 3|
|Start Date:||Sept 2017|
On this one year course you will further develop your culinary skills, this qualification will prepare you for your employment and take your first position in a role such as commis or Chef de Partie, or progress onto one of our Level 3 courses.
What will I learn?
You will study a variety of interesting modules including;
- Maintaining a safe, hygienic and secure working environment
- Maintaining and cleaning knives
- Working as part of a team
- Prepare, cook and finish meat, poultry, vegetables and fish dishes
- Maintaining food safety when storing and cooking food
- Prepare cook and finish dough and bread products
- Prepare, cook and finish hot and cold sauces
How will the course be assessed?
All your work is stored, tracked and managed through Smart Assessor. You will be assessed through practical observation to prove competency, and you will also complete some tests to examine your underpinning knowledge.
Our stylish restaurant and bistro, Farringtons, is a fully functional commercial venue which is open to the public, providing you with real-life working experience. As a catering student you will have access to industry standard production kitchens and state-of-the-art equipment.
Materials and other information
There will be opportunities to take part in a variety of trips and visits which will incur a nominal fee. Uniform will also need to be purchased within the first two weeks of enrolment.
Progression and Careers
Successful completion of the Level 2 programme can lead on to a Level 3 qualification at the College.
The vast majority of our Catering students go on to secure full-time employment when they complete their course, from working in local cafes and bistros, school canteens or 5* hotels across the world to cooking for corporate events companies or on board luxury cruise liners. Our students have gone on to secure employment in some of the UK’s top kitchens including Michelin starred restaurants such as Heston Blumenthal’s Hind’s Head, Raymond Blanc’s Le Manoir aux Quat’Saisons and Nigel Howarth’s Northcote.
The College also offers fantastic Apprenticeship opportunities with top local companies and some students chose to go on to study higher level courses in Hospitality and Events Management.