Does the challenge of cooking the finest food in the fast-paced kitchen environment of a top restaurant appeal to you?
This programme will introduce you to a variety of cookery methods, improving
your competence and developing your practical skills. You will have the
opportunity to enter local, national and international competitions.
Course Content
- Boiling, poaching and steaming
- Baking, roasting and braising
- Deep and shallow frying
- Food safety in catering
- Personal workplace skills
- Introduction to kitchen equipment
- English and Maths
- Work placement
Features/Benefits
- This programme will introduce you to a variety of cookery methods, improving your competence and developing those practical skills which are highly sought after in the industry.
- You will have the opportunity to enter local, national, and international competitions. Previous students have enjoyed these competitions and achieved impressive results.
Entry Requirements
- At least two GCSEs at grade G/1 or above (or equivalent).
- You should also be able to demonstrate your numeracy and literacy skills through a short test.
Please note: This course is aimed at learners aged 16-18 and adult learners with an Educational Health Care Plan (EHCP) identifying it as their chosen course. Adult learners are encouraged to contact Student Recruitment who will look at alternative Level 2 courses or if necessary Adult English and Maths courses that will enable them to join a Level 2 course afterwards.
Please contact the International Admissions Office for further advice. international@loucoll.ac.uk
Progression Opportunities
Upon completion of this course, you'll have the opportunity to progress on to a variety of courses, such as a L2 Diploma in Culinary Skills, or enter directly into employment.
Disclaimer
Whilst every effort is made to ensure that the information contained on this website is correct, the College accepts no liability for any errors or omissions. Please note that details are subject to change without notice with regard to the provision of courses, course times and dates and the fees and charges levied.