Course Information

City and Guilds Level 2 NVQ Diploma in Professional Cookery (7132-08)

Level 2

Description

This diploma will suit you if you have some basic skills and experience as a chef, probably from a role where you work under supervision. You may want to gain a formal qualification and increase your skills so that you can take on a more senior role.

Schedule

Duration: Session dependent
Hours per Week: Session dependent
Total Hours: Session dependent
Day(s): Session dependent
Start Time: Session dependent
End Time: Session dependent

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Course Content

This is an employer approved qualification which gives a solid grounding in the culinary skills needed in a professional kitchen at operative level. It focuses on the preparation and cooking methods of many of the commodities used in a modern kitchen and also takes account of the core skills and knowledge needed; • Food Safety • Health and Safety • Manual Handling • Effective Teamwork This course requires Learners to train and assess on Learners learning plans until competency has been reached across all units. The teaching team is made up from industry professionals who are well versed in the current trends and challenges of the Hospitality and Catering Industry and therefore training and assessment throughout the programme is designed to prepare Learners for the world of work

Assessment Method

This qualification is assessed continually through observation of performance in a Realistic Working Environment (RWE). Knowledge and understanding are assessed through a blend of written, oral and online questioning.

Progression Opportunities

Following successful completion of the Level 2 Diploma, Learners can progress on to Level 3 NVQ Diploma in Professional Cookery. There are also excellent career opportunities in all sectors of the industry including fine dining, hotels, restaurants, gastro pubs and the Health and Welfare Sector. The college has many contacts with industry employers who regularly seek Learners for part-time and full-time positions in their establishments in the local area and further afield.

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Entry Requirements

Minimum 6 points at GCSE or equivalent. Selection is subject to a successful interview at which the Learners needs to demonstrate an ability to complete the course documentation and show enthusiasm, commitment and interest in the programme and the catering industry

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Course Costs

Total Fee Session dependent
Reduced Fee Session dependent

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Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 04 September 2017
Time: 00:00–00:00
Fee: £0.00
Reduced Fee: £0.00
Places Available: 0
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Full-Time
Campus: Enniskillen
Week Starting: 04 September 2017
Time: 00:00–00:00
Fee: £0.00
Reduced Fee: £0.00
Places Available: 0
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Full-Time
Campus: Omagh
Week Starting: 04 September 2017
Time: 00:00–00:00
Fee: £0.00
Reduced Fee: £0.00
Places Available: 0
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Part-Time
Campus: Enniskillen
Week Starting: 12 September 2017
Time: 09:00–09:00
Fee: £440.00
Reduced Fee: £257.00
Places Available: 0
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Part-Time
Campus: Omagh
Week Starting: 13 September 2017
Time: 09:00–09:00
Fee: £419.00
Reduced Fee: £246.00
Places Available: 0
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Part-Time
Campus: Enniskillen
Week Starting: 18 September 2017
Time: 16:00–21:30
Fee: £289.00
Reduced Fee: £181.00
Places Available: 0
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Part-Time
Campus: Omagh
Week Starting: 18 September 2017
Time: 16:00–21:30
Fee: £289.00
Reduced Fee: £181.00
Places Available: 0
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Part-Time
Campus: Dungannon
Week Starting: 20 September 2017
Time: 16:00–21:30
Fee: £289.00
Reduced Fee: £181.00
Places Available: 0
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