What's covered?

In this course will develop skills in food safety, hygiene and teamwork as well as a range of practical skills including preparing and cooking complex meat, fish, vegetable, pasta, bread and pastry dishes including developing menus. Mandatory Units include Develop productive working relationships with colleagues Maintain the health, hygiene, safety and security of the working environment Maintain food safety when storing, preparing and cooking food Maintain the health, hygiene, safety and security of the working environment Functional skills in English and Maths and work experience are an integral part of the study programme.

What do you need?

4 GCSE's A-C including Maths and English and hold a Level 2 qualification in Professional Cookery. We will also require a satisfactory reference.

How you are assessed

Observations, assignments and theory tests.

How Long?

1 year

What course next?

Level 3 Award in Hospitality Supervision and Leadership Principles or Level 3 Diploma in Hospitality Supervision and Leadership.

What could this lead to?

This qualification is ideal if you have a supervisory role in a kitchen as a chef de partie or demi chef and are aiming for promotion. After taking this qualification you could increase your supervisory skills by taking Level 3 Award in Hospitality Supervision and Leadership Principles or Level 3 Diploma in Hospitality Supervision and Leadership.

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