VTCT Level 2 Technical Certificate in Professional Cookery

Preparation for Life and Work

Preparation for Life and Work
Preparation for Life and Work

What will you be working towards?

Alternative Title WJEC Catering
Code DCCA.V.1
Qualification Type NVQ and Relevant Components
Qualification Level Level 2
Course type Full Time

Overview

If food is your passion, if you love cooking and aspire to become a top chef earning £40,000+ running a Michelin star kitchen, this is the course for you. You will hone the qualities needed to be a chef such as leadership, multitasking, interpersonal skills, balanced temperament, split second decision making.
This course includes work experience in a professional kitchen, and you will be required to work in our restaurant ‘Le Hatch’ on a monthly basis during an evening shift, this includes working at the back and front of house to gain valuable experience within the hospitality industry.

Details

Units Covered:

You will sit your level 2 food hygiene certificate within the first term to make you legally safe to work in a professional kitchen. You will gain experience through academy events on and off site. • The catering and hospitality industry

• Food and safety hygiene in the kitchen

• Planning and preparing for service

• Menu planning and costing

• Vegetables and vegetable dishes

• Pastry and bakery products

• Farinaceous and egg dishes

• Biscuits, cakes and sponges

Techniques & Skills

Students will develop, hone and learn new skills and techniques through the production of various dishes and menus.

Preparation methods include:

Skinning, Boning, Trimming, Dicing, Mincing, Stuffing, Slicing, Portioning, Filleting, Cleaning, Marinating, Washing, Peeling, Chopping, Grating, Scoring, Piping, Beating, Mixing and Puréeing

Cooking methods include:

Roasting, Grilling, Shallow/Deep Frying, Boiling, Poaching, Baking, Steaming, Stewing, Braising, Blanching and Scrambling

Cutting skills include:

Slicing, Large Dice [Macédoine], Fine Dice [Brunoise], Julienne [Match Stick Cuts], Shredding [Chiffonade], Gros Brunoise and Paysanne

Sauces, Accompaniment & Finishing methods include:

Béchamel Sauce, Brown Sauce, Jus, Velouté Sauce, Warm Emulsion Sauce, Flavoured Butters/Oils, Coulis, Crème Anglaise, Custard, Cream, Syrup/Fruit Sauces, Dressings, Garnishes, Purée, Bisque, Consommé, Broth, Chowder Au Gratin, Glazing, Seeding, Dripping, Dusting, Dredging, Sprinkling, Piping, Sugar Work and Decorative Chocolate

Presentation and Serving methods include:

Plating, Silver Service, English Service, Cart Service, Self-service, Buffet Service, Tasting/Seasoning, Carving/Slicing and Checking Temperature


How will it be delivered?

Externally set and internally marked graded practical assessments and synoptic assessments (70% of qualification)

Externally set and marked examinations (30% of qualification)

Entry requirements

A Passion for Cooking and Hospitality - All entries are by interview.

Gallery