Catering - Professional Cookery
The structure of the Level 2 programme continues the development of professional cookery skills and associated knowledge as it refines skills across a broader range of commodities.
The course consists of 15 units, all of which are taught in a practical context. You will also attend tutorials and have invaluable work experience in our contemporary restaurant and refectory.
702 Developing skills for employment in the catering and hospitality industry
202 Food safety in catering
703 Health and safety in catering and hospitality
704 Healthier foods and special diets
705 Catering operations, costs and menu planning
707 Prepare and cook stocks, soups and sauces
708 Prepare and cook fruit and vegetables
709 Prepare and cook meat and offal
710 Prepare and cook poultry
711 Prepare and cook fish and shellfish
712 Prepare and cook rice, pasta, grains and egg dishes
713 Produce hot and cold desserts and puddings
714 Produce paste products
715 Produce biscuit, cake and sponge products
716 Produce fermented dough products
The programme is taught mainly through practical sessions in our training kitchen and production kitchen. This will be further supplemented with work experience opportunities in our College Refectory and supporting businesses. There will be classroom led activities that will enable you to develop your knowledge and understanding of the principles and techniques for professional cookery.
During the course, there will be opportunities to achieve other qualifications in addition to your main programme such as Level 2 Award in Food Safety. Our 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 your course depending on your GCSE results.
What qualification will I gain?
City and Guilds Level 2 Diploma in Professional Cookery (VRQ)
This is, ideally a progression course; based on the satisfactory completion of the Level 1 Diploma in Introduction to Professional Cookery. Demonstration of practical ability, preferably including some work experience within the hotel and catering industry.
What progression options will I have?
After successful completion of the course, and achieving an overall credit, learners can progress on to Level 3 NVQ Diploma in Advanced Professional Cookery (kitchen and larder). You could also be employed in the industry as a Commis chef or Chef de Partie and continue your studies on an Advanced Apprenticeship programme.
What costs are involved?
16-18 - free
19+ - £1650
Exam and Registration Fees (payable by all aged 19 and over): £110
Other Costs (payable by all students): £45 Material fee contribution £15 Trip
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.
How will I be assessed?
Your progress will be assessed by periodic skills tests, short answer questions, and assignment work. Your work is graded pass, merit and distinction. Your studies will culminate in a set of final practical tests which will count towards a large proportion of your final grading.