VRQ LEVEL 1 and 2 Professional Chef Programme
Year 12 and 13
The qualification offers students an opportunity to gain an understanding of cookery processes and commodities in a practical and theoretical learning environment. This will reflect on current and future food trends within Hospitality, and the subsequent development of the individual.
This qualification aims to provide a basic understanding of food preparation, food production, commodities and cooking processes. This will enable the student to understand the basic theoretical knowledge required to underpin the practical training sessions. This will also enable the student to organise and manage their work in an efficient manner with an understanding of Health Safety and Hygiene.
Learners will visit various hotels and links will be established with possible future employers. Learners will attend national trade shows and competition work will be encouraged throughout the course. Work experience will be integrated into the course and the student will work once a month with a local employer.
Aims of the Programme
After full attendance of the module you will be able to:
You will be required to: