This Level 2 in Professional Cookery is for learners 16 or over who would like to work as a Chef in the Culinary Arts and Hospitality industry This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a Professional Chef. You will learn many of the techniques used in Professional Cookery, including: Boiling, poaching and steaming Stewing and braising Baking, roasting and grilling Deep frying and shallow frying Cold food preparation You will also learn: 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 Kit and Uniform - You will need to purchase a kit and uniform before the start of the programme, the Level 2 mandatory kit and uniform will cost around GBP160 subject to change slightly with inflation. There is also up to GBP60 of optional extra’s and further details will be given to you at the Welcome Event. Work placement in the commercial environment is part of your course, which helps you to develop real life working skills and employability. On this Level 2 programme you will also be required to take part in our Industry Placement Programme, which is set for 2 days in addition to your study programme from October until the end of June, totalling 315 hours. All students are assigned an Industry Placement Coordinator who will work with you and support you through your placement journey. All placements are unpaid and should be meaningful placements that are relevant to the students study programme.
3 GCSEs at Grade 3 (D) or above to include English, Maths or Food & Nutrition, or successful completion of a full level 1 qualification.
We want you to achieve to the very best of your ability at CRC. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs. The Qualifications are assessed using a combination of methods, learners will undertake: A summative theory exam, assessing both craft and non-craft units, An assignment, incorporating a practical cookery exam.
About Education Provider
| Region | East of England |
| Local Authority | Cambridgeshire |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Science Park Campus, Kings Hedges Road, Cambridge, CB4 2QT |
This Level 2 in Professional Cookery is for learners 16 or over who would like to work as a Chef in the Culinary Arts and Hospitality industry This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a Professional Chef. You will learn many of the techniques used in Professional Cookery, including: Boiling, poaching and steaming Stewing and braising Baking, roasting and grilling Deep frying and shallow frying Cold food preparation You will also learn: 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 Kit and Uniform - You will need to purchase a kit and uniform before the start of the programme, the Level 2 mandatory kit and uniform will cost around GBP160 subject to change slightly with inflation. There is also up to GBP60 of optional extra’s and further details will be given to you at the Welcome Event. Work placement in the commercial environment is part of your course, which helps you to develop real life working skills and employability. On this Level 2 programme you will also be required to take part in our Industry Placement Programme, which is set for 2 days in addition to your study programme from October until the end of June, totalling 315 hours. All students are assigned an Industry Placement Coordinator who will work with you and support you through your placement journey. All placements are unpaid and should be meaningful placements that are relevant to the students study programme.
3 GCSEs at Grade 3 (D) or above to include English, Maths or Food & Nutrition, or successful completion of a full level 1 qualification.
We want you to achieve to the very best of your ability at CRC. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs. The Qualifications are assessed using a combination of methods, learners will undertake: A summative theory exam, assessing both craft and non-craft units, An assignment, incorporating a practical cookery exam.