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.
Office use only. Non Standard 18b.
Assessment will be continuous in practicals and class-based underpinning knowledge sessions.
Starting 1st September 2021 - Ending - 23rd June 2022
If you are aged 19 or over:
Fee : £2850.00
Please note, there are no discounts for this course.
The fee quoted is for the academic year 2020-21.
For advice and guidance, please contact Student Services via our online enquiry form