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Professional Cookery Level 2 Diploma at Truro and Penwith College

Course description

For the professional cookery element you will be practising more advanced cooking methods such as preparing and cooking meat and offal, fish and shellfish, rice, pasta, grains and egg dishes. You will also look at pastry based dishes such as preparing and cooking paste products, hot and cold desserts, biscuits, cakes and sponges and fermented dough products. Theory and practical classes will underpin why we cook food and how as chefs we can make basic ingredients more palatable and appealing. Alongside this, you will be given information on the industry as a whole, on healthier foods and special diets and Health and Safety which will be used to complete coursework assignments during the year.

Throughout the year you will working in our new Spires restaurant as part of a team, where you will prepare, cook and present fine dining food to paying customers during a lunchtime service, gaining valuable real working environment skills and improving your personal workplace skills. You will also learn new skills in our two training kitchens, where food produced will be sold in our Bistro Café or Spires restaurant shop.

For the food and beverage service element you will be working within a small team helping to prepare our Spires restaurant for a daily lunchtime service as well as serving customers food and clearing down on completion. You will learn advanced service skills such as Gueridon (table theatre) and how to make cocktails and serve wines to match the foods being prepared. You will also work under supervision behind the restaurant bar preparing and serving hot and cold drinks including Barista style coffees. Additional duties include serving customers in our Bistro Café and Spires shop.

Course content

The specific units you will study are:

  • Investigate the catering and hospitality industry
  • Health and safety in catering and hospitality
  • Food safety in catering
  • Healthier food and special diets
  • Catering operations, costs and menu planning
  • Prepare and cook stocks, soups and sauces
  • Prepare and cook fruit and vegetables
  • Prepare and cook meat and offal
  • Prepare and cook poultry
  • Prepare and cook fish and shellfish
  • Prepare and cook rice, pasta, grains and egg dishes
  • Produce hot and cold desserts and puddings
  • Produce paste products
  • Produce biscuit, cake and sponge products
  • Produce fermented dough products
  • Applying workplace skills

Entry requirements

All students must have achieved VTCT or VRQ Level 1 in their first year or an equivalent. This aspect of the course is the foundation for a career in the catering industry and students will gain hands on experience in food preparation, cooking and food service.

Assessment

Your achievement on this course is dependent upon excellent attendance, punctuality and effort. You will learn in a friendly atmosphere, using a variety of assessment methods:

  • You will be assessed regularly in both kitchen and restaurant areas to show practical competence. All practical assessments will be under timed conditions to replicate the real industry conditions.
  • Theory work will be assessed using underpinning knowledge questions for each unit in both kitchen and restaurant areas, either as homework or as unit assignments completed within the agreed timescale.
  • Discussions and presentations are a vital part of our assessment process and you will be expected to contribute to these within your theory sessions.
  • You will review your own performance in 1:1; sessions with your tutor.
  • You will undertake mock practical and theoretical examinations on each unit in advance of your final exams.
  • You will be formally examined on both professional cookery and food and beverage service areas at the end of the academic year.

Future opportunities

Opportunities are many and varied for the enterprising successful student.  You can progress on to VTCT Diploma Level 3 in Professional Cookery or an Advanced Apprenticeship.  Alternatively, you can gain employment in one of the many food outlets in the county. Continued studies would enable you to start your own business or franchise while Higher Education courses could qualify you for teaching, training or assessing posts.

Further information

Each student will be required to purchase their own personal tools, equipment and uniform.

How to apply

If you want to apply for this course, you will need to contact Truro and Penwith College directly.

Last updated date: 15 June 2016

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