This course is designed to introduce you to the exciting opportunities within food production, a key area within the Hospitality and Catering Industry.
DurationAs well as developing basic practical cooking skills you will boost your employability through team-building experience and develop a wider understanding of the requirements for a higher-level course in college, or employment in the food industry at the operative level.
You will also have the opportunity to participate in a range of competitions, helping you develop your resilience and ability to work under pressure.
This course is designed to teach you all key basic cooking skills, you could find yourself doing anything from preparing fresh bread and desserts through to lasagne, pies, and other savory products, always with fresh, quality produce.
Alongside this, you will develop your knowledge of food-related health and safety as well as what it takes to work as a team within a real-life kitchen environment.
Here at Leicester College, we offer a comprehensive range of further education courses and post 16 training, in support of technical, vocational and higher education qualifications across a broad range of subject areas, including ESOL, from post 16 entry to university level to around 19,000 students, who range in age from 14 to 75.
The NVQs are suitable for anyone either in full-time employment or progressing from a Level 1 qualification or those who can start a qualification at Level 2.
Getting to grips with the basics or improving your culinary skills, our Adult Cookery Club will introduce you to different dishes and improve your confidence
Looking for the course with all the ingredients for a career in Catering? Yes, chef! Whether you dream of becoming a Commis Chef, Chef de Partie or a Sous Chef, we’re sure to have just what you are looking for on the menu!
The Level 3 Professional Cookery will help you develop skills and knowledge at an advanced level, covering a range of complex preparation, cooking and presentation methods, including modern innovative techniques.
Our Foundation in Professional Cookery (6 weeks) and Diploma in Professional Cookery (12 weeks) offer students a comprehensive understanding of cooking methods and techniques, as well as valuable qualifications in food hygiene.
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