This programme is suited to learners who have worked in a professional kitchen for some time or have completed the Professional Chef Diploma. Your work may involve supervising others or managing resources, or you want to further develop your skills to become a specialist chef or move into a management role.
Stage one of the programme develops professional cookery skills and associated knowledge based on classic French cookery. Terms such as macedoine, roux and béchamel can be displayed alongside a broad range of dishes and commodities. Taught through practical and theory sessions in our training kitchen and classrooms, it is also demonstrated through work as a Chef de Partie (Section Head) in our contemporary restaurant and Canteen. In addition, work placements and experiences with our business partners, further develop these skills leading to paid employment and apprenticeships.
Stage 2 of this programme develop a number of supervisory units including - develop productive working relationships with colleagues and maintaining health, hygiene and security of the working environment, as well as specialist units chosen by the assessor including - complex fish, meat and poultry dishes as well as complex pastry and hot and cold desserts. Further development is recognised by carrying out a Sous Chef (second Chef) role in our restaurant.
The study programme includes opportunities for you to develop your English and Maths skills as required. You may be expected to complete either functional skills or GCSE qualifications as part of the course dependent on your GCSE results
Course options
Code
C9T102PLevel
Level 2Mode
Full TimeCampus
TonbridgeDuration
1 YearStarting
9/09/2024Ending
20/06/2025-
What qualification will I gain?
Level 2 Diploma in Professional Cookery
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Entry Requirements
Entry point is dependent on experience and qualifications. Applicants are interviewed and selected based on receiving a satisfactory school report or reference. GCSE English and Maths at Grades 4 and above are desirable. You will need to hold a Level 2 Cookery qualification and have had or currently work in an appropriate setting within the industry. Those without employment or adequate experience, will be expected to obtain a significant work placement or employment within an appropriate business
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What progression options will I have?
Successful completion of this course would give you the necessary skills and experience to progress into a supervisory role in kitchen, such as a Chef de Partie or specialise in a particular area of a professional kitchen.
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What costs are involved?
Tuition Fees: 16-18 - free 19+ - TBA Exam and Registration Fees (payable by all aged 19 and over): TBA
Other Costs (payable by all students): £50 Material fee contribution & £30 Trip Fee (deposit) This course may also attract additional costs, for example, kit, uniform or books, that all students will be required to pay. Please contact the College for further details.
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How will I be assessed?
Entry point is dependent on experience and qualifications. Applicants are interviewed and selected based on receiving a satisfactory school report or reference. GCSE English and Maths at Grades 4 and above are desirable. You will need to hold a Level 2 Cookery qualification and have had or currently work in an appropriate setting within the industry. Those without employment or adequate experience, will be expected to obtain a significant work placement or employment within an appropriate business