Course Code
24204 18
Course Title
FOOD PRODUCTION + COOKING LEVEL 2 DIPLOMA C&G
Level
Level 2
Duration
1 year weeks
Entry Requirements
Five GCSEs Grade D or above including one C in an appropriate subject or NVQ Level one in Professional Cookery
Venue
DUNSTABLE
Start Date
10/09/2018
Days and Times
Fees
16-18
19-23
24+

Entrance requirements

Five GCSEs Grade D or above including one C in an appropriate subject or NVQ Level one in Professional Cookery

Course Description

Level 2 NVQ Diploma in Professional Cookery (QCF) is a job ready qualification based on National Occupational Standards (NOS).

This qualification will develop your knowledge, understanding and skills to work in a professional cooking environment. Specifically you will learn how to maintain a safe, hygienic and secure working environment, and work effectively as part of a hospitality team. You will also learn how to maintain, handle and clean knives and safely store, prepare and cook food.

The optional units in this qualification will allow you to tailor your learning to your employerÂ’s needs and your own personal interests and preferences. Optional units range from preparing game, to cooking and finishing pastry products to making basic stock.

Who is the course suitable for?

Course content

Maintenance of a safe, hygienic and secure working environment 1 3 25 Maintain, handle and clean knives 1 3 25 Working effectively as part of a hospitality team 1 3 22 Maintain food safety when storing, preparing and cooking food 2 4 32

Optional - from this group you'll need to cover a minimum of 10 units and earn a minimum of 45 credits.

Prepare meals to meet relevant nutritional standards set for school meals Cook and finish simple bread and dough products
Produce healthier dishes Prepare meat for basic dishes Cook and finish basic shellfish dishes Cook and finish basic meat dishes Make basic stock
Prepare, cook and finish basic pasta dishes Prepare, cook and finish basic egg dishes Prepare and mix spice and herb blends Prepare, cook and finish noodle dishes
Cook-freeze food
Prepare, cook and finish basic grain dishes Prepare, cook and finish basic cold and hot desserts Prepare fish for basic dishes Prepare game for basic dishes Prepare offal for basic dishes Cook and finish basic fish dishes Cook and finish basic vegetable dishes Process dried ingredients prior to cooking Prepare poultry for basic dishes Prepare vegetables for basic dishes Prepare, cook and finish basic bread and dough products Prepare, cook and finish basic soups Prepare, cook and finish dim sum Cook-chill food Set up and close kitchen Prepare, cook and finish basic cakes, sponges, biscuits and scones Complete kitchen documentation Cook and finish basic offal dishes Prepare, cook and finish basic rice dishes Prepare and cook food using a Tandoor Order stock Prepare shellfish for basic dishes Prepare and present food for cold presentation Cook and finish basic game dishes Prepare, cook and finish basic pulse dishes Prepare, cook and finish basic vegetable protein dishes Prepare, cook and finish basic pastry products Cook and finish basic poultry dishes Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector Liaise with care team to ensure that an individual's nutritional needs are met

Development of Maths and English

Students who are 16-18 and have not yet achieved at least a C grade in English and Maths will have to continue, as per government requirements.

At Central Bedfordshire College Students who have a D in GCSE Maths and English will be required to retake these GCSE subjects in order to obtain at least a C grade at GCSE level.

Employability Skills Development

All students will be required to attend work experience in an external environment once a week and attend SOME Saturday sessions in college for work based learning sessions.

How will the course be taught?

Underpinning this qualification you will develop a sound knowledge and understanding of each unit including health and safety for all services.

How will I know how well I am doing?

Through on-going assessment in practical skills and theory tests as well as study programmes and work experience. Pro monitor will track all progress made Through one to one sessions with your tutor throughout the course.

Are there any additional costs?

Uniform and kit

What course can I do next?

Level 3 in Professional cookery Level 3 Food and beverage service supervision

Where can I get further support / advice?

Contact the college on 01582 477 776 or go to our website: www.centralbeds.ac.uk

How do I join the course?

Fill in an application form on line and you will be invited for a presentation and interview with one of the tutors.

Course Fees

Fees vary from year to year and need to be discussed on interview.

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