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L2 Technical Certificate in Professional Cookery at East Sussex College

Course description

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.

Entry requirements

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.

Last updated date: 30 January 2019
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