This course is designed for ages 16-18. This qualification will allow you to gain advanced skills and techniques in producing dishes, enable you to undertake roles within a kitchen & larder or pastry section.
- 4 GCSEs at Grade 3 (D) including level 2 Professional Cookery or equivalent
- Interview and assessment
This course consists of the following modules:
- Legal and Social Responsibilities in the Professional Kitchen
- Financial Control in the Professional Kitchen
- Stocks and Sauces
- Fruit and Vegetable
- Meat and Offal
- Poultry
- Fish and Shellfish
- Farinaceous Dishes
- Desserts and Pudding
- Paste Products
- Biscuits, Cakes and Sponge
- Principles of Promoting Food and Beverages Services and Products
Observation
knowledge questions
Practical assessments
Written final exams
This course could lead to employment into the industry, further study or Higher Apprenticeship.
