This qualification covers the skills and knowledge required for working as a chef - or in a variety of supervisory roles within the kitchen - in the hospitality and catering industry.
There is a growing need within the industry for chefs with the correct skills - and this course will equip you with those skills.
The course is suitable for anyone who has achieved the Level 2 NVQ Diploma in Food Production and Cooking qualification. You will need at least a grade C (4) GCSE in English or Maths.
Mandatory units are:
There is also a wide range of optional units such as:
In addition, you will undertake work experience and further develop your maths or English skills if required.
Practical assessments and tests will be ongoing, with theory tests, assignments and the compilation of a portfolio of evidence.
A uniform will be required.
You can progress to a Level 4 Diploma in Principles of Hospitality Management.
This qualification could lead to senior chef roles such as chef de partie or sous chef.