Technical Certificate in Professional Cookery
Retail and Commercial Enterprise
What will you be working towards?
||Certificate of Attendance
Taught in our professional kitchen, this course will help you to build the skills needed to become a competent and efficient chef. Using the skills you have already developed, this course will help to advance your knowledge of classical and modern cooking techniques. Throughout the course you will also learn about food preparation, as well as develop food and beverage service skills.
Units you may study include:
Investigating the hospitality and catering industry
Food safety in catering
Healthier foods and special diets
Costs and menu planning
Applying workplace skills
Preparing and cooking stocks, soups and sauces
Preparation and cooking of fruit and vegetables
Preparation and cooking of meat, offal, poultry, fish and shellfish
Preparation and cooking of rice pasta, grains and egg dishes
Producing hot and cold desserts, puddings, biscuit, cake and sponge products
Preparation and cooking of fermented dough
How will it be delivered?
50% Assessment - Coursework
50% Assessment - Exam
Ideally at least 4 GCSEs at grade 9-4 or grade A*-D , but this is subject to discussion at your interview. Alternatively, a Level 1 Certificate in Hospitality and Catering. If you haven't already achieved a GCSE grade 5 or grade C in English or Maths, then you will study either GCSE or Functional Skills English or Maths alongside your other qualifications. Acceptance to the programme will be subject to a DBS check.
Your next steps...
After completing your course you could progress straight into employment in the hospitality and catering industry including an apprenticeship. Studying professional cookery could lead to a career as a chef, catering manager, restaurant manager and many other opportunities. In the future you could event open your own restaurant.