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Professional Cookery NVQ 2 Diploma at Launceston College

Course description

Unit titles
101- Maintenance of a safe, hygenic and secure working environment.
104- Working effectively as part of a hospitality team.
203- Maintain food safety when storing, preparing and cooking food.
102- Maintain, handle and clean knives.
229- Cook and finish basic meat dishes.
230- Cook and finish basic poultry dishes.
231- Cook and finish basic vegetable dishes.
222- Prepare meat for basic dishes.
223- Prepare poultry for basic dishes.
226- Prepare vegetables for basic dishes.
236- Prepare, cook and finish basic hot sauces.
237- Prepare, cook and finish basic soups.
238- Make basic stock.

Course content

This is a one year course and will make up part of the level 2 package to include any GCSE retakes. You will need to find work placement in a café or professional kitchen for one day per week. You may also be required to work on events offered by the college kitchens sometimes outside of normal college hours.

Entry requirements

GCSE 3 and above in English and maths. Having completed NVQ 1 in Professional Cookery in year 10 and 11 will be an advantage.

Assessment

Written tests, oral questioning. Portfolio evidence. Practical observations.

Future opportunities

Possible progression routes – Apprenticeships in Professional Cookery, kitchen assistant, Junior chef.

Further information

This is a one year course and will make up part of the level 2 package to include any GCSE retakes. You will need to find work placement in a café or professional kitchen for one day per week. You may also be required to work on events offered by the college kitchens sometimes outside of normal college hours.

How to apply

If you want to apply for this course, you will need to contact Launceston College directly.

Last updated date: 01 November 2017

Key information

  • Start date: Next September
  • Duration: 1 Year

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