Planit


Professional Chef (City and Guilds) Diploma Level 2

New College Lanarkshire

Venues

Cumbernauld Campus

Content

This programme has a wide range of practical and theoretical learning and teaching in place to support, develop and enhance your knowledge and skill, which includes some of the following areas:

Special Diets; Preparing and Cooking a wide range of stocks, soups, sauces, shellfish, fish, meats and offal, rice dishes, pastas, desserts, puddings and bakery products; Competition Skills Development; Employment Skills; REHIS Elementary Food hygiene; Kitchen Operations; Menu Planning; Food Hygiene; Health and Safety; Study Skills; Menu Costing; Opportunity to work and live abroad (2 weeks Mobility Learning Experience in France).

Part of the programme is delivered in the campus training restaurant which is designed to replicate a realistic working environment where learners prepare and produce dishes for the public.

Entry Requirements

Professional Chef (City and Guilds) Diploma Level 1; or relevant national qualifications at SCQF Level 5; or work experience in a hospitality or professional cookery related business would be desirable, most importantly the motivation and willingness to learn and embark upon a career within the Hospitality Industry is essential.

Progression Routes

Upon successful completion of this programme you may progress to an HNC Professional Cookery/Hospitality/Patisserie (1st year degree), with future options of moving onto the HND Professional Cookery (2nd year degree) and BA Hospitality Business Management (3rd year degree).

Start Date

August

Qualification

Other

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

6