Introduction to Professional Cookery Diploma – Level 1 – C&G


This course will give you the skills and confidence you need to pursue a career in the Hospitality Industry, successful completion of this qualification will enable you to take into account the latest approach to food safety, health and safety legislation and current cooking techniques relevant to industry practices. To work as a successful chef in the catering industry, it is essential to have a good foundation in a wide range of high quality contemporary cooking skills and to be able to apply those skills across a range of catering contexts. This combined with the opportunity to provide catering for large corporate events & banquets but also working alongside celebrity chefs from around the UK, which in turn offers employer links, work experience so will enable you build your CV and increase your employability at a commis chef/chef de partie level within a professional kitchen.

Topics include: Introduction to the catering and hospitality industry - Food safety in catering - Health and safety awareness - Introduction to healthier foods and special diets - Introduction to kitchen equipment - Food preparation methods, including boiling, poaching, steaming, stewing, braising, baking, grilling, deep and shallow frying - Introduction to personal workplace skills.

In addition, you will be encouraged and supported to increase your levels of Maths and English.

Individual Study Programmes will be discussed at interview to meet individual needs.

Level 2 Professional Cookery

Start Date: 3rd September 2018
End Date: 28th June 2019
Duration: 1 year
Location: Crewe Campus
Course Description: Level 1 Introduction To Professional Cookery


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