The aspiring chef who wants to gain the practical catering experience and knowledge to enter the hospitality and catering industry. Successful completion provides progression to the Level 2 Professional Cookery. The course covers 3 core units and a further 4 specialist units. Core Units: Maintain a safe, hygienic and secure working environment Contribute to effective teamwork Maintain food safety when storing, preparing and cooking food Specialist Units (4 of the following) Prepare vegetables Prepare and finish simple salad and fruit dishes Prepare hot and cold sandwiches Prepare and cook meat and poultry Prepare and cook pasta Cook and finish simple bread and dough products For further information please contact our Admissions team on 01293 442201/205/206 or 01293 453474.