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Cooking (Chef) Course ( 9 REVIEWS )
488 STUDENTS
Do you want to learn the skills to become a skillful professional chef? Want to learn about the top chef …
T A K E
T H I S
C O U R S E
£ 10.00 1 YEAR
LE VE L 2 - CE R TIFICATE
CO UR SE BADGE
CO UR SE CE R TIFICATE
61
N UM BE R O F UN ITS N UM BE R O F Q UIZ Z E S
2 DAY S, 1 HO UR
2
Do you want to learn the skills to become a skillful professional chef? Want to learn about the top chef tips and their cooking method information? If this is what you’re looking for to achieve, at that point, you’ve come to the right destination.
Description : To become a professional chef, you need to learn appropriate skills of cooking various types of food and how the food is cooked properly. Through this course, you will learn to cook different types of meals and master different types of sauces. You will also learn about the different type of tools a professional chef uses for cooking and baking as well. Different type of knife skills will also be taught to you as the knife is the primary tool in every kitchen. You will also learn about other related issues to becoming a professional chef.
Who is the course for? New chefs. Chefs who want to brush up on their knowledge that has become rusty and enhanced their kitchen management skills. Anyone who is interested in cooking and kitchen management.
Entry Requirement: This course is available to all learners, of all academic backgrounds. Learners should be aged 16 or over to undertake the qualification. Good understanding of English language, numeracy and ICT are required to attend this course.
Assessment: At the end of the course, you will be required to sit an online multiple-choice test. Your test will be assessed automatically and immediately so that you will instantly know whether you have been successful. Before sitting for your final exam you will have the opportunity to test your proficiency with a mock exam.
Certification: After you have successfully passed the test, you will be able to obtain an Accredited Certificate of Achievement. You can however also obtain a Course Completion Certificate following the course completion without sitting for the test. Certificates can be obtained either in hardcopy at a cost of £39 or in PDF format at a cost of £24. PDF certificate’s turnaround time is 24 hours and for the hardcopy certificate, it is 3-9 working days.
Why choose us? Affordable, engaging & high-quality e-learning study materials; Tutorial videos/materials from the industry leading experts; Study in a user-friendly, advanced online learning platform; Efficient exam systems for the assessment and instant result; The UK & internationally recognised accredited qualification; Access to course content on mobile, tablet or desktop from anywhere anytime; The benefit of applying for NUS Extra Discount Card; 24/7 student support via email.
Career Path: This course would be beneficial for the following professionals: Chef
Executive Chef Freelance catering business. COURSE CURRICULUM C o o k i n g
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C o u r s e
Can TV Chefs Teach You To Cook?
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Improving Cooking And Food Preparation Skills
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Catering To Unique Tastes
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Qualities Of A Successful Chef
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Achieve Perfection As A Saucier
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Becoming The Perfect Chef
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Equipment For Perfect Chefs
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How To Become The Perfect Chef: Attending School
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The Keys To Getting and Using Feedback
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What Can You Do With A Culinary Degree
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Knife Skills For The Perfect Chef
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Making Meals Easy to Eat Healthy
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Plating for the At Home Chef
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Perfect Chefs Choose A Speciality
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Finding Local Cooking Classes
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How Can You Become a Professional Chef
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The Physical Qualities of the Perfect Chef
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The Importance of Testing Recipes
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The Chefs Important Baking Tools
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The Learning Curve To Becoming The Perfect Chef
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The Job of a Professional Chef
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The Mix of Sweet, Spicy and Savory
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The Perfect At Home Chef
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The Perfect Chef Opens A Restaurant
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The Physical Demand of Being a Chef
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M o c k -
Mock Exam- Cooking (Chef) Course
F i n a l -
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Final Exam- Cooking (Chef) Course
COURSE REVIEWS
4.8 9 ratings 5 0 S T A R S 4 0 S T A R S 3 0 S T A R S 2 0 S T A R S 1 0 S T A R S
N O REV IEWS F OUN D F OR T HIS C OURS E.
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