You wish to develop your knowledge in a professional environment, gaining a wide range of skills for an exciting career as a chef in both hotel and restaurant kitchens.
You’ll learn to prepare and cook a variety of dishes including: poultry, meat, offal, fish, shellfish, rice, pasta and vegetables, as well as desserts and bakery products. There is also the opportunity to plan themed nights and present your own menus.
This qualification also takes into account the latest approach to food hygiene, health and safety legislation and current industry practices.
You will be able to prepare and cook a range of commodities, whilst the investigative and theoretical units provide a broad understanding of all aspects of kitchen operations, costs, menu planning as well as nutritional and special diets.
Minimum of 4 GCSEs at Grade D (3) or above; or pass at Level 1 Diploma in Professional Cookery or equivalent.
You will also need to attend an informal interview with the course tutor.
Assessment is based on practical competency as well as externally set assignments and short answer test papers linked to specific units.
You could progress to a Level 3 Professional Cookery course. Careers include: Commis Chef and Chef de Partie.