Or Application Form to be returned to Student Services
This course will enhance career opportunities for professional chefs by developing and building on NVQ 2 skills to a more complex level also focusing upon patissiere units.
You will build an E-portfolio of evidence to prove your competence in each unit. During the programme you will develop skills relating to the production of complex dishes using fish, vegetables, meat and poultry. You will also learn how to create complex sauces and dressings and produce, cook and finish complex cakes, sponges biscuits and scones.
Relevant Level 2 qualification e.g. NVQ 2 Food Preparation and Cooking or suitable experience.
Applicants should be working in the catering industry (this can be a voluntary placement).
Applicants should have communication and comprehension skills, at level 1.
Manual dexterity & physical stamina - knife skills would be beneficial.
Satisfactory interview and assessment to determine suitability for the course.
If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL department on 0151 551 7144.
Office use only. Non Standard 18b.
Assessment will be continuous in practicals and class-based underpinning knowledge sessions.
From this course you could progress to higher level courses such as Hospitality Management at level 4.
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If you are aged 19 or over:
Fee : £2850.00
Please note, there are no discounts for this course. If you are aged 19+, you may be able to apply for a 19+ Advanced Learner Loan (which is available for this course).
The fee quoted is for the academic year 2019-20.
Planned Timetable
| Day | Times | Campus |
|---|---|---|
| Tuesday | 09:00 — 14:00 | Conway Park |
For advice and guidance, please contact Student Services on 0151 551 7777 or call into our Conway Park Campus. Open Monday, Tuesday, Thursday, Friday 11 to 4pm and Wednesdays 4 to 6.30pm (term time only).
