Course Overview
If you have a true passion for cooking and producing great-tasting food, this course could help you to turn your hobby into a fulfilling career in the catering and hospitality industry. The course is ideal for students who have completed their Level 1 Certificate in Introduction to Culinary Skills. On the course you will develop the skills you need to find employment within the hospitality industry or progress on to further training.
What will I learn?
You will study units in:
• Safe working practices for the hospitality industry
• Introduction to professional cookery
• Tools and equipment used in professional cookery
• Boiling, poaching and steaming
• Stewing and braising
• Baking, roasting and grilling
• Deep frying and shallow frying
• Producing cold food products
Study, Assessment and Qualifications
You will be assessed throughout the course on your work in our training kitchens. You will also need to successfully pass two externally marked assessments – one practical assignment and one theory exam.
You will need to commit to a minimum of three hours a week of home study, as well as 30 hours’ work experience during the course.
Your final qualification on successful completion of the course is a Level 2 Technical Certificate in Professional Cookery.
Entry Requirements
• 4 GCSEs at grade 3 (D) or above including English and maths (or equivalent), or Level 1 Diploma in Preparing for a Career in the Hospitality Industry.
• A good reference and attendance record.
• A satisfactory interview.
Additional Costs and Information
A kit and uniform will be required, which we will discuss with you at your interview. In cases of financial hardship, you may be eligible for funds to help with the cost of this.
Educational activities and competitions are an important part of the course and will incur an additional cost.
What Could I Do Next?
This qualification will allow you to move directly into employment in the hospitality industry, for example as a demi chef de partie, or progress on to the Level 3 Advanced Technical Diploma in Professional Cookery, or a commis chef or food and beverage apprenticeship.
