This is the hospitality industry’s professional qualification for chefs and cooks, suitable for all catering staff who prepare and cook predominantly from fresh and raw ingredients.
The variety of units enable chefs and cooks working in a variety of restaurants and catering outlets to achieve this professional qualification.
The qualification is suitable for those cooking in a specialist ethnic or fine dining restaurant, plus any other restaurants and catering outlets that serve freshly prepared and cooked food, which could include production kitchens for airline catering or events catering or any catering sites catering for employees, clients or customers.
This Professional Cookery allows you to train while you work and there are units to match your normal job role.
This qualification is suitable for those already in employment, as well as those wishing to enter the hospitality industry.
Progression:
Learners can progress on to the Level 3 Diploma in Professional Cookery.
Job Roles Include:
- Commis Chef
- Chef de Partie
- Junior Sous Chef
- Kitchen Manager
Duration:
The duration will be discussed upon application.
Entry Requirements:
Learners must be aged 16 or above.
Ways to Pay:
- Pay in full: £3,345.
- The 19-23 Entitlement Fund: This qualification is 100% funded for those eligible through this fund – speak to an advisor or visit: hittraining.co.uk/19-23-entitlement-funding.
