Course Information


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

City & Guilds
Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 6
Course Coordinator: Jacqui.Doran@swc.ac.uk

Full-Time
Campus: Enniskillen
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 15
Course Coordinator: Claire.Currid@swc.ac.uk

Full-Time
Campus: Omagh
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 10
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Part-Time
Campus: Enniskillen
Week Starting: 20 September 2021
Day: Monday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 30
Hours per Week: 5
Total Hours: 150
Fee: 309
Reduced Fee: £197.00
Places Available: 12
Course Coordinator: Stephen.Sloan3@swc.ac.uk

Part-Time
Campus: Omagh
Week Starting: 20 September 2021
Day: Monday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 30
Hours per Week: 5
Total Hours: 150
Fee: 309
Reduced Fee: £197.00
Places Available: 16
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Part-Time
Campus: Dungannon
Week Starting: 22 September 2021
Day: Wednesday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 309
Reduced Fee: £197.00
Places Available: 16
Course Coordinator: Stephen.Sloan3@swc.ac.uk

Description

Are you an enthusiastic person who loves a challenge and likes to be in a busy, lively and people focused environment? A Professional Cookery Diploma may suit you if you have some basic skills or experience with food, or may just have a genuine interest in learning more about cooking as a career. This course will allow you to develop the practical, industry relevant skills which will equip you with the basics of what is needed to work effectively as a chef in wide variety of service settings. This course is a one-year programme and suitable for anyone over 16 years of age, as a follow on to an introductory course or for direct enrol if underpinning knowledge and experience of the catering industry can be demonstrated. The opportunities in the area of catering are endless, and for every type of learner there is a job role which can be suitably matched to allow for a fulfilled and satisfying career, so please come along and talk to the teaching team to find out more.

Course Content

From the beginning of the course, you will be working in real kitchens, developing your knife skills, learning about key ingredients and how to use them, gaining an understanding of cooking process and the science behind them, getting to know how to use professional equipment, learning about working safely and hygienically and of course creating and cooking your first dishes. While you are building your skills, you will learn much more about yourself and about how to be successful at work. The Professional Cookery Diploma is overseen by a supportive lecturing team who all come from a catering industry background. They will guide and encourage you, while helping you develop the confidence you need to work in a fast-paced environment. You will learn how to work under pressure as part of a team, while always working safely and hygienically. You will learn a lot about yourself and unleash talent and skills you didn't know you had, taking pride in your work and achievements and develop meaningful, lifelong communication and social skills.

Assessment Method

This qualification is assessed continually through observation of performance in a realistic working environment, where you will agree a plan with your tutors for the assessment of your skills. 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 onto Level 3 Diploma in Professional Cookery or the Level 3 Hospitality Supervision and Leadership programme. 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 are constantly recruiting learners for part-time and full-time positions locally and further afield.

Entry Requirements

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