Find the courses that are right for you
It's about learning to cook. It's about getting a qualification to support a job application to start a career in the catering industry. It's about improving your chances of promotion within your current job or it's about training for a new career. NVQ2 is for you if you already have some experience in the industry and would like the opportunity to build on your skills and to improve your chances of promotion.
You will be taught in our commercial kitchen. At this level you will be preparing some quite complex dishes. You could also be responsible for running a section, for example desserts, during a busy restaurant service. At this stage, becoming a good team player will be essential.
You have to choose 11 optional units and once again there is a large range to choose from. You could decide to prepare fish, shellfish, meat, poultry, or game for basic dishes. You will then have to cook your chosen options. You might like to learn how to make sauces, soups or stock.
There are plenty more choices including preparing, cooking and finishing such dishes and products as rice, pasta, pulses, egg, bread and dough, pastry, cakes and desserts. You could prepare and present food for cold presentation. Your choice will depend on where you work; your general interest and where your future plans lie. Your teacher will be happy to guide you in your choice.
We enrol people onto this course throughout the year.
Course Code NF0PE / 1X001
How long is the course? 36 weeks
What time does the course start? 9:00AM
What time does the course end? 2:00PM
When does the course run? Friday
How much does the course cost? Tuition fee £1,105 Exam fee £0 Certification fee £68 Materials fee £170 = Total fee £1,343
Is there a registration fee? Yes
Are concessions available? If you are 19-23 or receiving benefits, please refer to our Fee Concessions Information.
Examining Body C&G
Is an interview required? Yes
You do not need any previous qualification or even experience in this area. However you do need enthusiasm to learn to cook.
If you are unsure which level would suit you best or, indeed, if you are unsure whether this is the course for you at all, we would be delighted if you would spend a couple of weeks working in our kitchen, without obligation or charge, to see if you enjoy working in this lively - and noisy - environment!
80% of the course is practical. That means it is taught in a 'live' kitchen serving a restaurant with 'live' customers. You will be assessed on your practical skills as observed by the chef teacher, there is no written work required to support these assessments.
20% of the course is theory. You will be provided with learning packs, online materials and tutor support to cover the theory section of the course. This is tested through multiple choice computer based testing. You attempt these tests when you feel ready and you can do them as many times as you wish.
To help you with the theory side of the course we have developed a website with learning materials and practice tests to support your study.
The teacher will record your progress and provide informal, regular feedback throughout the course. At the end of your programme you will be asked to self-assess your own progress and achievement against the expected achievements as outlined above.
At the end of every session, the teacher will assist you in completing your course file. This is a record of what you have achieved in each session and a record of any practical assessments completed. Every Friday evening we collate the results of all our students and publish these on our course website for you to check at home.
Diploma in Professional Cookery NVQ2.
At this level, and with the appropriate experience, you might work as a commis chef, chef de partie or sous chef. Employers could include restaurants and hotels.
To apply, please complete and submit the Adult Courses Application Form. We will then contact you to arrange an interview. Click here to make an enquiry.
©2018 Richmond upon Thames College