Patrimonio neto

64

The course

The NVQ Level 2 Certificate in Professional Cookery offers students with a real passion for cooking the opportunity to gain all of the basic cookery skills and knowledge necessary to produce an array of dishes to a professional standard.

You will learn basic knife skills, how to prepare soups and sauces, as well as how to prepare, cook and finish dishes using basic butchery, fishmonger and vegetable preparation techniques. By the end of the course you will be able to produce a range of classical, international dishes including chicken chasseur, Thai fish cakes, curry dishes and ravioli using fresh pasta.

Course content • Vegetables • Soups • Meat • Poultry • Fish • Sauces • Pasta • Pastry.

To underpin your practical studies you will also cover how to: • maintain a safe, hygienic and

secure working environment • work effectively as part of a

hospitality team

• maintain food safety when storing, preparing and cooking food • maintain, handle and clean knives.

Educational progression

NVQ Level 3 Professional Cookery, see page 65.

Professional

Cookery

uwl.ac.uk/

LSHT

FURTHER EDUCATION PART-TIME STARTING September FEES £950 ENTRY REQUIREMENTS

Students must be able to demonstrate a real passion for food and cooking, and be able to commit to all aspects of the course. Previous knowledge and experience in the hospitality industry is advisable but not essential.

DURATION One year. AWARD NVQ Level 2 WHAT NEXT? On successful completion of this course, you will have developed the knowledge and

skills to be employed as a Commis Chef, or progress to

our NVQ Level 3 Professional Cookery.

‘

At first I couldn’t

‘

even use a knife, but in no time I was cutting and cooking with confidence. UWL Graduate

65

The course

The NVQ Level 3 Diploma in Professional Cookery is aimed at students who wish to develop their existing skills to produce, prepare and cook a wide range of complex dishes to the standard expected by the more prestigious sectors of the industry. You will learn complex techniques and advanced knife skills to produce dishes such as venison, quails, oysters and lobsters that are suitable for serving in top-end establishments, and will learn to present dishes in both traditional and modern styles. This part-time course is run over one year, where you will have 30–32 taught sessions. During the course students will study 14 units of which three are mandatory. Each unit will have training sessions and an assessment at the end.

Course content

• Emulsification • Clarification • Finishing Techniques

• Classical and Modern Garnishes • Sautéing

• Preparation of Terrines

• Preparation and Cooking of Crustacean • Cooking of Vegetables

• Cutting, Preparing and Cooking Meat, Poultry and Fish • Game.

During this programme of study you will also develop supervisory skills and knowledge in principles of the Food Safety management system (HACCP) process and Health and Safety protocol.

Educational progression

Foundation Degree International Culinary Arts – Kitchen & Larder, see page 32.

Professional

Cookery

FURTHER EDUCATION PART-TIME

uwl.ac.uk/

LSHT

STARTING September FEES £1050 (under 24) £2573 (Age 24+) ENTRY REQUIREMENTS A good standard of secondary education. Applicants must have a Level 2 qualification in a relevant subject or equivalent industry experience, and preferably be employed in the hospitality industry, to gain maximum benefit from the course.

DURATION

One year. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

AWARD

NVQ Level 3

I chose the University of West London because it caught my eye with its kitchen facilities, famous guest lecturers and success testimonies. My course involved practical lessons where we learnt new skills and techniques. Our tutors were supportive and helped organise trips; Loon Fung Market, Lets Go British competition, where my team mate and I emerged winners at the regional finals. For my work experience I had the opportunity of working at Buckingham Palace during the Jubilee Festival. This was a once in a lifetime opportunity which I am privileged and honoured about.

Maureen

Level 3 student

‘

‘

WHAT NEXT?

This will enable you to apply for a senior position ranging from Junior Chef de Partie to Head Chef.

This programme can also be instrumental in developing skills and confidence for students who

may be thinking of running their own business.

66

The course

This course is aimed at people who wish to gain the skills necessary to prepare a wide range of Indian and Asian dishes and develop their knowledge of this wide and varied cuisine. The course will cover Indian, Sri Lankan, Nepalese, Malaysian, Chinese and Thai dishes while teaching students the fundamentals of professional cookery techniques. It will be taught by specialist chefs and the course will include eating out experiences and demonstrations from local well known restaurant chefs.

It is hard to deny the popularity of Asian and Indian food – in a recent survey British people said that they eat Asian food at least three times a week, and the second most popular international dish is Chicken Tikka Masala. This course will teach you much more than this dish and in addition you will gain a nationally recognised qualification.

This professional course is taught by specialist chefs covering all aspects of Indian and Asian cuisine.

Topics covered will include spice blending and cooking methods specific to the cuisines including using the tandoori oven. Preparation of vegetables, meat, fish and poultry will also be covered along with specialist desserts.

Indian and

In document Telefónica del Perú S.A.A. (página 106-109)