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Professional Cookery Diploma

Level 2

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Key Info

Learning Area   Catering
Delivery Mode   Full-time
Duration   1 Year
Course Code   10192-CAM-22,10179-CAM-22,10372-STA-22


Dates & Locations

Course Type   Adult
Location   Cornwall College Camborne
Start Date   07/09/2022


Course Type   16-19, Adult
Location   Cornwall College Camborne
Start Date   07/09/2022


Course Type   16-19, Adult
Location   Cornwall College St Austell
Start Date   06/09/2022

The Level 2 Professional Cookery is aimed at learners that are looking to start a career in the Hospitality and Catering industry.
If you want to work in a fast-paced, action-packed and creative industry then look no further than a career in catering. The opportunities for career progression in this industry are some of the best. From commis chef to sous chef, all the way up to head chef, if you are willing to put in the hard work you could be running your own kitchen in a few years’ time.
As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere better to study catering and hospitality.
You will start your catering studies on our Level 2 course depending on your GCSE results and skills test. From here, you can then progress on to our Professional Cookery Diploma Level 3. Our specialist professional chef courses are available for those who would like to take their studies further and have the relevant Level 2 and 3 qualifications.

  What You Will Learn

This qualification provides a real opportunity for you to gain work specific skills and knowledge in Professional Cookery.

This qualification covers the knowledge and skills you will need 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
• cold food preparation
As well as learning about:
• 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 also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self-evaluation and reflection.

  Entry Requirements

You will need to have a minimum of two GCSEs at grades A* - C (4 – 9) in English and mathematics or an equivalent qualification. At Cornwall College, we recognize that applicants without these qualifications can often offer a high level of competence as well as life experience and we will therefore consider all applications on their merits alongside their qualifications. If you are 16-19 without the required grades, you will continue to develop your skills of Maths, English & Employability as a part of your study programme. If you are unsure as to whether or not you meet the requirements, please call the Catering & Hospitality department and ask to speak to the course manager who will be happy to discuss it with you.

  Work Experience

We would like you to find a work placement while on the course but not necessary as we will help you find a placement or gain work experience in our training kitchen and restaurants. Or helping out in our local business to gain that valuable experience to help you develop a career in an exciting industry

  Assessment

You will be assessed through in house practical assessment, theory assignments and through multi-choice exams.
This will be springtime and in the summer, followed by a Synoptic exam covering the things you have learnt.

  Progression


The Level 3 Advanced Diploma in Professional Cookery, an Apprenticeship Level 3, or employment as a kitchen, catering, food or beverage assistant.
If you choose to enter employment at the end of this qualification, you are most likely to begin work as a Commis Chef. A Commis Chef is the most common starting position in a professional kitchen. A Commis Chef carries out a variety of preparation and cooking tasks, under the supervision of a more senior chef. You are likely to be able to find work as a Commis Chef with a variety of establishments, such as:

• Restaurants
• Bistros
• Pubs
• Hotels
• Contract caterers
• Armed forces

  Gallery


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  Tags


# Cookery # Chef # Catering # ProfessionalCookery # catering2021

Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.

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  Profile

George Streeter

A photo of George Streeter

Studying at Cornwall College gave George the skills he needed to follow his passion and become an executive chef on board a cruise liner.

"The course has taken me all over the world cooking. Until recently I was Executive Chef on a 5 star cruise liner and here I got to create my own menus, meet and cook for appreciative people.

Going to college gave me the tools to travel around the world and to work with and teach different nationalities. I would highly recommend it and cruise ships are a great way to do what you love whilst seeing different countries. "

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This course is suitable for those who have successfully completed a level 2 qualification in professional cookery or an equivalent qualification. It is a practical course that will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants. The course will enable you to develop skills in the preparation and cooking of complex meat, poultry, fish, hot and cold sauces, vegetables and salads. Level 3 will help you develop and refine your essential skills, building on your culinary foundations to take your cookery to a higher level with more complex techniques and dishes. You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely. The qualification enables learners to develop knowledge, understanding and skills essential for working in a food environment and working with others, improving their own performance. As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere, better to study catering and hospitality. This course is ideal if: You wish to study “Kitchen & Larder” and develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes.

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Cornwall College https://www.cornwall.ac.uk/wp-content/uploads/2020/03/CC-CATERING-STUDENT-IN-KITCHEN-2-scaled.jpg Cookery, Chef, Catering, ProfessionalCookery, catering2021