Further develops skills in professional cookery and covers presentation, preparation and production of dishes. Students will develop their cookery skills through 16 units including: Health and safety in the work environment; Effective Working relationship (teamwork); Higher food hygiene plus 11 "prepare and/or cook and finish complex dishes" from the following: meat, poultry, fish, vegetables, hot sauces, dressing and cold sauces, soups, cold desserts, hot desserts.
Level 2 Professional Cookery or equivalent industry experience.
Employment prospects in the hotel, catering and hospitality industries are excellent e.g. senior commis/assistants chefs, junior chef de partie or 3rd-4th year apprentice chef. Continue your studies on HNC Professional Cookery.
Observation, product evaluation, questioning, professional discussion and witness testimony.