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Professional Chefs (Level 2) - Full-time

Hospitality Catering02

Course outline

This course is perfect if you’ve got a passion and a flair for cooking, and want to apply your skills in a professional kitchen as a chef or work in the restaurant front of house.

You’ll learn about menu planning, kitchen organisation, health and safety, food theory, food and ingredient pricing, plus a range of professional cookery skills for cooking meat and fish, pastry dishes, soups, salads and more. You will also develop waitering, barista and bar skills towards a Food and Beverage Certificate. Visits from our industry supporters such as Marco Pierre White, Dan Burridge and Alex Bond may be on the cards too.

You can expect to learn in our fantastic training kitchens and work in our fully operational award-winning commercial restaurant in the heart of the Lace Market – the Adams Restaurant. You’ll get to invent and create your own menu plans, but we make sure you get plenty of practical cooking and restaurant time too.

How to apply for this course

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Location Date

Location:

Pelham Avenue
Nottingham
NG5 1AL

Date:

Start: 3rd September 2019

Course code: C000227 / Q001339

Qualification

Professional Chefs Level 2 Diploma

Duration

1 year

Level Level 2
Entry requirements

You’ll need 4 GCSEs at grade 9–3 (A*–D), including English Language and maths – one of English Language or maths must be grade 9–4 (A*–C). Functional Skills Level 1 can be used as equivalent to GCSE grade 3 (D) and Functional Skills Level 2 can be used as equivalent to GCSE grade 4 (C) or above.

Teaching & assessment

You will be assessed through practical tests and written assignments.

Progression

Choose to follow with our Advanced Level 3 Diploma in Professional Cookery, or our Hospitality Supervision and Leadership programme, or you could move into an apprenticeship with one of the many award-winning restaurants we work with.

Additional information

Students aged 16-18 don't have to pay tuition fees. If you are aged 19 or over, check out our Financial Help page for information on fees and funding!

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