|Qualification Name:||NVQ In Professional Cookery (Level 2)|
|Course Name:||Food Preparation & Cooking NVQ2 |
|Course Code:||ADRF |
|Centre:||Wembley Park |
|Applies to:||School Leavers and International Students|
|Availability:||Part Time Day (Monday - Friday Varies each day between 9am - 5pm)|
Part Time Evenings (Thursday 3pm - 9.30pm)
Who is this course for?
This course is for you if you are furthering you skills and have completed NVQ level 1 food preparation & cooking or have the relevant industry experience.
This modular course covers all aspects of professional cookery, food and beverage service, bakery, patisserie and food hygiene. All practical work is carried out in the college's purpose built kitchen and restaurant.
What are the entry requirements?
You will have an NVQ Level 1 in food preparation & cooking or relevant professional experience as well as clear commitment to catering.
You will be assessed on your English and Maths skills at interview. Induction is taken very seriously at this college. Learners will follow a five week induction programme where their suitability for the level and type of programme they are hoping to be on will be assessed. Successful completion of the induction period will confirm their place on a programme. Induction is taken very seriously at this college. Learners will follow a five week induction programme where their suitability for the level and type of programme they are hoping to be on will be assessed. Successful completion of the induction period will confirm their place on a programme.
After applying you will have an interview to determine which course is suitable for your needs and abilities.
- Minimum English Level: Level 1
You can read and understand the main points and ideas in different types of writing - for example magazine articles, newspaper stories or short stories. You can understand main ideas from a report, read from a website or college text book, etc. You can use what you have read to help you write an essay or make decisions.
You can present information in different ways. You can use grammar, spelling and punctuation correctly. You can present your thoughts and ideas in a clear way that people can understand.
- Minimum Maths Level: Entry 2
You can work with numbers, symbols, and simple diagrams. You can add and subtract simple numbers and use simple fractions. You can use money, tell the time, measure things and know about squares, triangles and rectangles.
What qualification will I receive?
You will receive on completion of all course work NVQ 2 in Food Preparation and Cookery.
Where can it lead?
You can go on to study NVQ level 3 Food preparation & cooking if your skills & literacy are to the required standard or it can lead into employment.
What will I study?
Subjects you will study in food preparation and cookery - practical and theory. Practical takes place in the training kitchen, this covers, meat, fish, soups, sauces, pastry making, hot & cold desserts & vegetable preparation & cooking.
How will I be taught?
You will attend practical skills sessions & theory classes & portfolio sessions.
How will I be assessed?
You will be assessed by continuous practical assessment & on line tests under exam conditions.Portfolio evidence.
What support is available while I am on the course?
Students are supported by their tutor through the duration of the course. The College's extensive learning resources are available to all learners. There is substantial language support for students whose first language is not English.
What will it cost?
This course fee is charged annually
|Full Time Overseas Fees||Up to £4500*|
|UK Home Fees||Up to £2060*|
Students aged between 16-18 will be charged a £20 resource fee, plus material courses if applicable.
On income-based benefit? You could study for only £30.
Cost & Availability - Please be aware that certain courses are not subject to concessions.
Some courses will incur an observation charge or charge for materials.*
Please note that fees are subject to change at any time. Please contact us on 020 82085050 for the latest information.
For Information on grants or student loans for certain courses please click here
The College reserves the right to vary any aspect of the details of this course and qualifications