Professional Cookery

Professional Cookery (Patisserie and Confectionary)

This course will provide students with the knowledge and ability to increase their culinary skills and achieve a level 3 qualification.

The course consists of 3 mandatory units:

Establish and develop positive working relationships in hospitality
Maintain the health, hygiene, safety and security of the working environment
Maintain food safety when storing, preparing and cooking food

Plus nine other units:

Contribute to the control of resources
Contribute to the development and introduction of recipes and menus
Ensure appropriate food safety practices are followed whilst food is prepared, cooked and stored.
Prepare, cook and finish complex bread and dough products
Prepare, cook and finish complex pastry products
Prepare, process and finish chocolate products
Prepare, process and finish marzipan, pastillage and sugar products
Prepare and cook complex hot desserts
Prepare and cook complex cold desserts
Produce sauces, fillings and coatings for complex desserts

This is a flexible course and excellent career links are available with both local and National Industry. The College is a member of the South Yorkshire CoVE Hospitality and Catering Centre of Vocational Excellence.

This course is a City & Guilds Level 2 NVQ in Professional Cookery where you will work in realistic working environments within the Patisserie, Bakery, Larder and Production kitchens producing a variety of food using a variety of cooking methods to high Industry standards.

The course covers the following units:

Maintain a safe hygienic, and secure working environment
Contribute to effective team work
Maintain Food safety when storing, preparing and cooking food
Prepare fish, meat, poultry & vegetables for basic dishes
Cook and finish basic meat, poultry fish & vegetable dishes
Prepare cook and finish basic hot sauces, soups and hot and cold desserts

This programme aims to cover all the basics in cookery and the programme includes hygiene, cleaning, storing of food and the cooking a wide range of dishes. Damelin has added additional industry demanded learning areas, thus exceeding the minimum requirement of 145 credits.

This programme aims to cover all the basics in cookery and the programme includes hygiene, cleaning, storing of food and the cooking a wide range of dishes. In the second year students will specialise in confectionary and baking as well as advanced food preparation, kitchen management and HR skills.

Pages:- 1 2
[ Online / Live ] [ Corporate Training ] [ Locations ] [ Schools ] [ Job Seekers ]

Dear Visitor: You are strongly recommended to bookmark this page and come back later, since new course may be available anytime. Click to Proceed>>