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C&G Diploma in Advanced Professional Cookery (Kitchen and Larder)

Lincoln College

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Course Description

The qualification is designed to enable students to learn, develop and practice the skills required for employment and/or career progression in the hospitality and catering industry. Subjects covered are: - Supervisory skills in the hospitality industry - The principles of food safety supervision for catering - Practical gastronomy - Advanced skills and techniques in producing vegetable and vegetarian dishes - Advanced skills and techniques in producing meat dishes - Advanced skills and techniques in producing poultry and game dishes - Advanced skills and techniques in producing fish and shellfish All students will undertake GCSE English and maths if required

The qualification is designed to enable students to learn, develop and practice the skills required for employment and/or career progression in the hospitality and catering industry. Subjects covered are: - Supervisory skills in the hospitality industry - The principles of food safety supervision for catering - Practical gastronomy - Advanced skills and techniques in producing...

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Entry Requirements

Students are required to have C&G Level 2 Diploma in Professional Cookery and a good reference from college or their employer. All students will be interviewed and will complete an entry test as well as demonstrating a sustained commitment to succeed.

Students are required to have C&G Level 2 Diploma in Professional Cookery and a good reference from college or their employer. All students will be interviewed and will complete an entry test as well as demonstrating a sustained commitment to succeed.

Assessment Methods

A mix of assessment styles aim to suit all students and include practical craft assessments, assignments and short answer tests.

A mix of assessment styles aim to suit all students and include practical craft assessments, assignments and short answer tests.

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