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Technical Certificate in Professional Cookery Level 2

Level 2

Key Facts

Level:Level 2

Full-time/part-time:Full time

Duration:1 Year

Location:Lincoln Campus

Course Code:SPL0221AA1

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If you want to pursue a career in a fine dining environment then this is an excellent place to start. This 'new' Technical Certificate will provide you with the underpinning skills and knowledge to progress onto the 'new' Level 3 Technical Diploma in 19/20, whilst preparing you for employment within the hospitality sector. This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a professional chef. You will learn many of the techniques used in professional cookery, including: boiling, poaching and steaming; stewing and braising; baking, roasting and grilling; deep frying and shallow frying; and cold food preparation. You will also learn: the structure of professional kitchens and the principles of working as a professional chef; how knives, tools and equipment are used in professional kitchens; how to work safely and hygienically.
You will need GCSE’s at Grade C and above to include both Mathematics and English Language (minimum Grade 4 and above) and a VRQ Level 1 Introduction to Professional Cookery or appropriate industry experience. You will also be required to pass an entry test and demonstrate a sustained commitment to succeed. You will be required to attend an interview and provide a reference (from an employer or recent school/college report).
Assessment is a combination of online testing, practical craft assessments, assignments and short answer tests. There is an end of year formal practical examination.

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