This course is a part-time one day a week programme which normally takes a year to complete. It is suitable for all those who work in the kitchens but have yet to gain formal chef qualifications. It may also be suitable for those who are considering a change of career. You will study: 4 core units which comprise of: Maintain a safe hygienic and secure working environment Work effectively as part of a hospitality team Maintain food safety when storing, preparing and cooking food Maintain handle and clean knives Plus a choice of additional units which include a selection from the following units: Prepare cook and finish basic fish dishes Prepare cook and finish basic shellfish dishes Prepare cook and finish basic meat dishes Prepare cook and finish basic poultry dishes Prepare cook and finish basic game dishes Prepare cook and finish basic hot sauces Prepare cook and finish basic soups Prepare cook and finish basic rice dishes Prepare cook and finish basic pasta dishes Prepare cook and finish basic bread and dough products Prepare cook and finish basic pastry dishes Prepare cook and finish basic healthier dishes Prepare cook and finish basic hot and cold desserts Prepare and present food for cold presentation The course includes chef master classes from some of Gloucestershire’s finest chefs, trips to suppliers, producers and manufacturers and attendance at Chef Forum events. The qualifications you will study are the City and Guilds Level 2 NVQ Diploma in Food Preparation and Cooking (General) and the Level 2 Award in Food Safety. The assessment on this course will be through a mixture of practical tasks and short answer tests. During the programme you will complete a logbook showing what you have produced and have practical assessments. Your theory knowledge will normally be tested using an on-line assessment system with multi-choice questions, but you can also be tested using short answer written questions.
You will be part of the expanding hospitality industry and this course will provide you with the core skills to work as a professional chef or to improve the skills you already have as a professional chef. Whilst you will be working with in a group you will also be given individual targets and support tailored to your needs and the needs of your workplace. You will be able to train on the latest equipment using new techniques and ingredients. You will require a uniform and knives for kitchen work.
Chefs Professional Cookery
September 2018 (TBC) at 9:00 am finishes 4:30 pm
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If you would like to apply for this course, please add it to your shortlist. You may then add further courses to your shortlist or continue to complete your application.
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