Level 2 NVQ Professional Cookery
This course enables you to learn a range of catering skills, both practical and theoretical.
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Modules you will study may include:
- Maintaining a safe, hygienic and secure working environment
- Contributing to effective teamwork
- Maintaining food safety when storing, preparing and cooking food
- Maintain, handle and clean knives
- Preparing fish for basic dishes
- Preparing meat for basic dishes
- Preparing poultry for basic dishes
- Preparing vegetables for basic dishes
- Cooking and finishing basic fish dishes
- Cooking and finishing basic meat dishes
- Cooking and finishing basic poultry dishes
- Cooking and finishing basic vegetable dishes
- Preparing, cooking and finishing basic hot sauces
- Preparing, cooking and finishing basic soups
- Making basic stock
- Preparing, cooking and finishing basic rice dishes
- Preparing, cooking and finishing basic pasta dishes
- Preparing, cooking and finishing basic bread and dough products
- Preparing, cooking and finishing basic cakes sponges and scones
- Preparing, cooking and finishing basic pastry products
If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.Explore Further Education
Level 3 NVQ Professional Cookery - Patisserie and Confectionery
This course is suitable if you wish to pursue a career in advanced patisserie
Catering - Apprenticeship NI (Level 2)
This course aims to provide realistic training in food preparation for the industry at a basic level.
Catering - Apprenticeship NI (Level 3)
This course is aimed at those who have achieved a Level 2 or equivalent qualification in Professional Cookery
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