* mandatory
This course aims to prepare and equip chefs with the skills, knowledge, understanding and professionalism required to be successful in the hospitality and catering industry. It is suitable for employees in professional kitchens or those who wish to retrain or change career. You will learn the basic skills, to cook and present a range of food items in the various cookery methods to include:- Example Units: Maintain a safe, hygienic and secure working environment Maintain food safety when storing, preparing and cooking food Preparation, cooking, presentation of: Meat Vegetables Poultry Soups Sauces Dough Pastry for further information please contact Admissions on 01293 442201/205/206 or 01293 453474.
Employer's recommendation, or those wishing to retrain or update their skills when returning to work. Additional attendance may be required for food hygiene and health and safety in the workplace. Entry by: Interview
| Starting | How long | Days you attend | Tutor | Where | Class info | Price |
|---|
|
September |
2 Years |
TBC. Part-time day |
Not specified |
Crawley, RH10 1NR |
Not specified |
|
|
*More info: Year 1, tuition fee: �640.00 Year 2, tuition fee: �400.00 A commodity and materials fee of �150 is included. Students must provide their own uniforms and knives. |
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NVQ Level 2 Diploma in Professional Cookery
City & Guilds of London Institute
Food Preparation (General), Cookery: Professional
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UPDATED on 15 Dec 2011: "The Professional Cookery - Level 2" offered in Crawley by Central Sussex College.
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