Course Overview
This vocationally-related qualification meets the needs of candidates who work or want to work as professional chefs in the catering and hospitality sector, allowing them to develop and practise the skills required for employment and/or career progression.
Entry Requirements
Progressing Students
Successful completion of Level 1 Professional Cookery, or at least 12 months working in the catering industry, plus English and Maths. An enthusiasm and passion for working in the Hospitality and Catering Industry is required plus a satisfactory reference for attitude, behaviour, attendance and punctuality.
What the course covers
Units you will study
- Food safety in catering
- Developing skills for employment in the catering and hospitality industry
- Health and safety in catering and hospitality
- Healthier foods and special diets
- Catering operations, costs and menu planning
- Prepare and cook stocks, soups and sauces
- Prepare and cook fruit and vegetables
- Prepare and cook meat and offal
- Prepare and cook poultry
- Prepare and cook fish and shellfish
- Prepare and cook rice, pasta, grains and egg dishes
- Produce hot and cold desserts and puddings
You will be assessed through practical skills, short-answer tests and assignments, tests and a synoptic exam.
As part of this course you will be required to attend an external work placement for total of 200 hours over the duration of your course, the awarding body determines the number of hours required to pass this qualification.
Fees and funding
Students aged 16 to 18, or those aged 16 to 24 with a valid EHCP, who are studying Further Education courses are not charged course fees.
For more information about financial support, please visit our Student Finance and Bursaries page. Click here for the Student Finance and Bursaries page
Progression
On successful completion of the Level 2 Diploma in Professional Cookery with a merit grade, you can progress to Level 3 Advanced Diploma in Professional Cookery or Level 3 NVQ.
Duration
One year