City & Guilds Level 2 Technical Certificate in Professional Cookery

Overview

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.

What does this subject include?

This course consists of a selection of the following units:

  • 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.

What is the structure of the course?

The full programme consists of the following elements:

Level 2 Technical certificate in professional cookery: In this part of the course you will develop your culinary knowledge and skills, working with a wide range of ingredients and techniques. You will train in the College’s catering department kitchens and produce top quality cuisine for the College’s showcase restaurant. The broad areas covered include hot and cold food preparation and presentation, kitchen work, food preparation, desserts, baking and pastry.

What are the entry requirements?

  • Entry is by a formal interview
  • Grade 9-4 (A-C) in English and Maths is desirable

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More about this course

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