Dip L2 Prof Cookery

Course Overview

Food safety in catering
Developing skills for employment in the catering and hospitality industry
Health and safety in catering and hospitality
Healthier foods and special diets
Catering operations, costs and menu planning
Prepare and cook stocks, soups and sauces
Prepare and cook fruit and vegetables
Prepare and cook meat and offal
Prepare and cook poultry
Prepare and cook fish and shellfish
Prepare and cook rice, pasta, grains and egg dishes
Produce hot and cold desserts and puddings
Produce paste products
Produce biscuit, cake and sponge products
Produce fermented dough products

Students learn through a combination of real life working environments, theory classes and skills classes.
Units include:
To prepare you for a higher level course, employment or university, you may be required to achieve a functional skills qualification in English and maths or English and maths at GCSE level. These qualifications will be studied at the appropriate level for your personal development/progression needs.
All students need to complete a work placement

Will there be any extra costs involved?

Students are required to purchase uniform and knives (if not previously purchased)
Please contact :- 0161 952 4679. Start date: 02/09/2019

Course Requirements

4 GCSEs at grade 3/ D or above including maths and English

Course Progression

Level 3 Diploma in Professional Cookery (VRQ)

Course Assessment

How is the programme assessed? Assessment of practical craft units and multiple choice tests, mini assignments and end cooking tests.

Course Finance

The course fees for academic year 19/20 are £1680.00

Additional Costs

0.00

Course Additional Information

Full-time