BTEC L2 Technical Level in Professional Cookery for Professional Chefs (Kitchen and Larder)

Structure

• • • 360 GLH / 690 TQT

    • 9 Units

    • All mandatory

    • 4 externally assessed 48%

    • 5 practical based units 

    • Mostly savoury including meat, fish, shellfish, poultry, game, vegetables and event dishes