Course Title Further steps in Hospitality (selected units from Level 2 Diploma in Professional Cookery)
Level:
Code 66

Overview of the Course

The aim of this qualification is to enable the learner to develop the necessary skills, knowledge and understanding of the principles involved in preparing and cooking.

What topics will I study?

Unit 237 - This unit is about preparing, cooking and finishing basic soups.

The topics covered include:

  • Be able to prepare basic soups

  • Understand how to prepare basic soups

  • Be able to cook basic soups

  • Understand how to cook basic soups

  • Be able to finish basic soups

  • Understand how to finish basic soups

Unit 226 - This unit is about preparing vegetables using basic preparation methods.

The topics covered include:

  • preparing vegetables for basic dishes

Unit 233 - This unit is about cooking and finishing basic vegetable dishes.

The topics covered include:

  • Be able to cook basic vegetable dishes

  • Understand how to cook basic vegetable dishes

  • Be able to finish basic vegetable dishes

  • Understand how to finish basic vegetable dishes

Who is this course aimed at?

These qualifications will suit you if you have some basic skills or if you want to gain a formal qualification and increase your skills.

Progression

This qualification can lead to further study in Hospitality or provide knowledge for those wishing to enter the Hospitality sector.

What are the entry requirements?

You will be asked to complete an initial assessment when you attend your enrolment.

Duration

5 days over 2 weeks

Dates

28th, 30th November and 5th, 7th and 12th, 14th December (2 days a week for three weeks)

Attendance

2 days a week for three weeks Wednesdays - 12.30pm - 3.30pm Fridays 9.30am - 4pm

Costs

Cost if not eligible to be confirmed

Additional Information?


Contact Us

We are here to help you.