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NVQ Level 2 Professional Chef

FC2PCKA9S

Type: Part Time

Subject: Hospitality and Catering

Level: 2

Start Date: 02 September 2019

Fee: 850

Course Length

35 weeks Monday 9am – 5pm

Level

Level 2

Who is it for

This is a practical programme for people working in the hospitality industry that require culinary and kitchen documentation skills. You will work within our up to date purpose built industry kitchens preparing and cooking food for our AA rosette restaurant.

The course introduces you to a number of topics including food preparation, cooking and kitchen documentation. Alternative start dates are available in November, February and April. Please contact the college for details.

Interview Skills Assessment

An informal interview is required with the tutor before joining this course to assess your culinary skills and the units you require to complete the qualification.

What will I need

You will need to be working in the hospitality industry and have a Level 2 Food Safety Award or working towards the qualification which is available at the College. You also need the passion, enthusiasm and commitment to achieve. A full set of chef whites, safety shoes and catering knives will be required.

What is covered

You will be required to complete a set amount of units collecting credits for each one completed. Once you have gained 40 credits you have passed this qualification.

How is the course assessed

Assessment of your skills by qualified assessors within the kitchen environment or your workplace. Some theory work to develop underpinning knowledge is required on a regular basis.

All work is verified internally and externally.

What can this course lead to

NVQ Level 3 Professional Cookery
NVQ level 3 Hospitality and Leadership Supervision.

Are there any additional costs

Appropriate chefs uniform to include safety shoes, a set of knives for food preparation.

Once enrolled you will have free access to our Library and Cengage E–Books.

Other details

This course will take place at the Park Crescent Campus and within the workplace.

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