Below are the sessions that are available for this course.
This course is an intensive one year, part-time, will suit you if you have worked in a professional kitchen for some time, or have a Level 2 qualification. Your work might involve supervising others. You want to develop your skills further, perhaps to become a specialist chef or move into a management role. It is designed to equip you with the knowledge, understanding and skills required for success in higher education and/or employment in this globally and economically important sector.
This is an industry recognised qualification that provides learners with essential knowledge and skills required to work at Chef de Partie level. The course builds upon knowledge and skills gained at Level 2 and the course is aimed at those who may already be experienced chefs, ready to take their cooking skills to the next level. This course will raise the bar in terms of learners' creativity and is designed to stretch and challenge the learner by exposing them to a greater variety of commodities, new and exciting cooking methods and equipment and at the same time continuing to build on the core theoretical areas of supervising food safety, health and safety and leading a team. Learners are also encouraged to challenge themselves competitively.
Prepare fish for complex dishes
Prepare meat for complex dishes
Prepare poultry for complex dishes
Cook and finish complex fish dishes
Cook and finish complex meat dishes
Cook and finish complex poultry dishes
Cook and finish complex vegetable dishes
Prepare, cook and finish complex hot sauces
Prepare, cook and finish complex soups
Prepare, cook and finish complex hot desserts
Prepare, cook and finish complex cold desserts
This NVQ is assessed in a simulated professional kitchen in each of the SWC campuses. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you have built as formal evidence of your learning. Then they confirm you've got the skills to do the job well.
These qualifications are ideal if you have a supervisory role in a kitchen - perhaps as a chef de partie or demi chef - and are aiming for a promotion. If you take the Patisserie and Confectionery specialism, you might aim to become a pastry chef in your own section of the kitchen. After taking this qualification you could increase your supervisory skills by taking:
Level 3 Award in Hospitality Supervision and Leadership Principles
Level 3 Diploma in Hospitality Supervision and Leadership.
Level 2 NVQ Professional Cookery or equivalent. It is an advantage to have suitable work experience in a hospitality environment. Selection is subject to a successful interview at which the learner needs to demonstrate a high level of interest in the catering industry and a passion for food.