L2 Technical Certificate in Professional Cookery
Retail and Commercial Enterprise
What will you be working towards?
| Code | 6416/010 |
| Qualification Type | Other Regulated/Accredited Qualification |
| Qualification Level | Level 3 |
| Course type | Full Time |
Overview
Techniques covered include:
� boiling, poaching and steaming
� stewing and braising
� baking, roasting and grilling
� deep frying and shallow frying
� cold food preparation.
Learners will also cover:
� 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.
How will it be delivered?
One externally set, externally marked exam under examination conditions. One externally set, externally moderated assignment, you will build your own e-Portfolio and take pride in your in-depth and breadth of understanding. A structured work experience/placements in partnership with local employers will enable you to develop further practical skills for a minimum of 30 hours.
Entry requirements
You must achieve at least four GCSEs at D/3 or above in different subjects including English and/or maths, or an equivalent Level 1 vocational qualification.
Your next steps...
The Level 2 Technical Certificate in Professional Cookery could lead to employment opportunities as a Commis Chef with a variety of employers, such as:
� Restaurants
� Bistros
� Pubs
� Hotels
� Contract caterers.
Progress onto Level 3 Advanced Technical Diploma for Professional Chefs
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