Catering - Professional Cookery

The structure of the programme is very similar to the Level 1 Diploma. The programme continues the development of professional cookery skills and associated knowledge. The Level 1 Diploma focuses on students’ understanding and skills development across cookery processes, the Level 2 Diploma refines skills across a broader range of commodities.

Course Content - What will I learn?

The course consists of 15 units, all of which are taught in a practical context. You will also study functional skill in Maths and/or English, attend tutorials and have invaluable work experience in our contemporary restaurant and refectory.

Units:
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

How will i be assessed?

You will continue the development of skills through practical and classroom based activities. Your progress will be assessed by periodic skills tests, short answer questions, and assignment work. Your work is graded pass, merit and distinction, and you will be able to track your performance as you work towards the qualification. There will also be classroom activity, online learning, visits and assignments to supplement learning. Your studies will culminate in a set of final practical tests which will count towards a large proportion of your final grading.

How will I be taught?

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.

Additional Courses

During the course, there will be opportunities to achieve other qualifications in addition to your main programme. These additional qualifications may include functional skills, and level 2 Award in Food Safety.

Equipment Costs

As you will be working in a professional kitchen and restaurant environment, you will be required to wear appropriate uniform and use specialist knives and tools. The College has negotiated a competitive price for a uniform and equipment package. This is available directly from the supplier and the current cost is approximately: £135.

What qualification will I gain?

City and Guilds Level 2 Diploma in Professional Cookery (VRQ)

Entry requirements?

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?

Tuition Fees:
16-18 - free
19+ - £1650

Exam and Registration Fees (payable by all aged 19 and over): £105
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.