L2 Technical Certificate in Professional Cookery at East Sussex College
Techniques covered include: • boiling, poaching and steaming • stewing and braising • baking, roasting and grilling • deep frying and shallow frying • cold food preparation. Learners will also cover: • the structure of professional kitchens and the principles of working as a professional chef • how knives, tools and equipment are used in professional kitchens • how to work safely and hygienically.
You will need to meet our standard entry requirements.
How to apply
You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.