Are you looking to begin your career in the diverse catering and hospitality industries?
Learners interested in the Level 2 Technical Certificate in Professional Cookery will study theoretical aspects of the subject and apply them to practical tasks.
Techniques covered include:
• boiling, poaching and steaming
• stewing and braising
• baking, roasting and grilling
• deep frying and shallow frying
• cold food preparation
You will gain practical knowledge in a range of areas, learning to prepare, cook and present fish and shellfish, meat, poultry and game, vegetable dishes, sauces and dressings, patisserie, fermented goods and desserts. You will also look at gastronomy and food culture. You will be able to enjoy the benefits of a full-time course, whilst gaining practical work skills in the College’s excellent kitchen and restaurant facilities.