Hospitality: Professional Cookery

Overview of the course

This course is delivered every Friday between 9am - 4pm.

This qualification covers the required skills and knowledge for preparing to work in the Hospitality & Catering Industry. It is designed to meet the needs of learners who work or want to work in the industry with a focus on becoming a professional chef.

The following areas that can be covered within this qualification:
• Maintain a safe, hygienic and secure working environment
• Work effectively as part of a hospitality team
• Maintain, handle and clean knives
• Prepare fish for basic dishes
• Prepare shellfish for basic dishes
• Prepare meat for basic dishes
• Prepare poultry for basic dishes
• Cook and finish basic offal dishes
• Cook and finish basic vegetable dishes
• Cook-chill food
• Cook-freeze food
• Prepare, cook and finish basic hot sauces
• Prepare cook and finish basic soups
• Produce healthier dishes
• Prepare, cook and finish basic cold and hot desserts
• Prepare and present food for cold presentation
• Prepare, cook and finish Dim Sum
• Prepare, cook and finish noodle dishes
• Prepare and cook food using a Tandoor
Learners will complete the mandatory units, plus the required optional units to achieve the
full qualification.

https://www.cityandguilds.com/qualifications-and-apprenticeships/hospitality-and-catering/hospitality-and-catering/7132-hospitality-and-catering-level-2#tab=documents

Opportunities

This qualification could lead to jobs in:
• Chef
• Commis chef
• Chef de Partie
The learner could progress onto an apprenticeship at level 3 in hospitality & catering, or
other qualifications.