Course Overview
This full-time advanced qualification will provide learners with the skills and techniques in producing and finishing dishes. You will work in our industry standard training kitchens and gain valuable experience working in our commercial restaurant, where you can expect to put your skills into practice by supervising service.
Entry Requirements
- Level 2 qualification (Merit or Distinction grade)
- 4 GCSE’S grades 9-4 including English and Maths
This qualification is for progressing Level 2 Professional Cookery students (or equivalent) or those with clear and relevant industry experience*.
*The College reserves the right to ask for a reference if required
What the course covers
This qualification is for progressing L2 Professional Cookery course (or equivalent) or those with clear and relevant industry experience.
As part of this course, you will have the opportunity to work in industry placements with a wide range of professionals.
Units
- The principles of food safety supervision for catering
- Food product development
- Supervisory skills in the hospitality industry
- Exploring Gastronomy
- Advanced skills and techniques in producing vegetable and vegetarian dishes
- Advanced skills and techniques in producing meat dishes
- Advanced skills and techniques in producing poultry and game dishes
- Advanced skills and techniques in producing fish and shellfish dishes
- Produce dough and batter products
- Produce petits fours
- Produce paste products
- Produce hot, cold and frozen desserts
- Produce biscuits, cake and sponges
How will I be assessed?
Through practical assessments, written exams, and assignments. The course assessments comprise, amongst other elements, two 5 hour practical examinations and 8 additional practical assessments covering a range of advanced techniques.
You will also be required to produce a comprehensive portfolio of evidence to demonstrate your progress.
In addition, students will be expected to consolidate and refine their skills through at least 8 hours of the planning, preparation, and delivery of technically advanced dishes at home each week
Fees and funding
Please note:
- Students aged 16 to 18, or those aged 16 to 24 who have a valid EHCP, and are studying Further Education courses are not charged for course fees
- For more information about financial support, please click here.
Duration
One year