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Professional Cookery Level 2

Course title: Professional Cookery Level 2 Course level: Level 2
Qualification: Diploma Awarding body: City & Guilds
UCAS code: Not applicable Academic year: 2019 - 2020
Course delivery: Full-time Course length: One year
Venue: Broad Oak Campus

Overview

This professional cookery qualification is the ideal starting point if you are wishing to pursue a career as a chef. If you have the correct entry requirements, you can start your career path at level 2, with progression onto Level 3 upon completion.

This qualification:

  • allows learners to gain the knowledge, understanding and skills required for employment and/or career progression within the industry – commis chef, chef de parte
  • is aimed at learners who wish to pursue a career within the catering industry
  • provides opportunities for the development of transferable skills
  • provides valuable practical skills and knowledge to start a career within the industry
  • supports progression to Level 3 Professional Cookery.

Completion of this qualification is achieved through a combination of classroom based learning, practical skills sessions and work related learning in our state of the art kitchens.

All the units within this qualification are vocationally based, directly helping you gain the knowledge, understanding and skills required to work within the catering industry.

External work experience will also be completed throughout the year

This qualification is suitable for a range of learners from the age of 16 onwards who have little or no experience in catering.

Modules and units

The qualification is made up of several mandatory units – both theory and practical based. The units include:

  • Assignment (theory based)
  • Catering options and menu planning
  • Food safety
  • Introduction into the catering and hospitality industry
  • Health and safety and risk assessment
  • Healthier foods and special diets.

There are also sets of short answer question papers based around your practical units which are:

  • Biscuits
  • Cake products
  • Choux pastry products
  • Fish dishes
  • Hot puddings
  • Meat dishes
  • Omelettes
  • Pasta dishes
  • Pastry products
  • Rice and grain dishes
  • Sauté poultry dishes
  • Stewed vegetable dishes.

Entry requirements

Four GCSEs at grade D/3 and above, including English and maths.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

How will I be assessed?

All units will be internally assessed using a range of methods. This could include direct observation within the workplace, practical exams, a portfolio of evidence, written assignments or a task. Some learning outcomes within this qualification will require assessment in a real work environment.

Progression and employment

This qualification allows progression on to the Level 3 Hospitality Supervision and Leadership.

How much will the course cost me?

This course is free of charge for 16 – 18 year olds. There may be an additional cost for trips and equipment but this will be disclosed prior to starting your course.

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

If you have any queries please contact our Information, Advice and Guidance Team on 01254 354354 or email info@accross.ac.uk

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