2020 Programme - Cookery (L2)
Retail and Commercial Enterprise
What will you be working towards?
||Catering - Professional Cookery
The structure of the Level 2 programme continues the development of professional cookery skills and associated knowledge as it refines skills across a broader range of commodities. The course consists of 15 units, all of which are taught in a practical context. You will also 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 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. During the course, there will be opportunities to achieve other qualifications in addition to your main programme such as Level 2 Award in Food Safety. Our Study Programme includes opportunities for you to develop your English and Maths skills as required. You may be expected to complete either functional skills or GCSE qualifications as part of your course depending on your GCSE results. This course includes the opportunity to take part in an industry placement in a sector relevant to your qualification and study programme. The placement will take place 1 or 2 days per week on the days when you are not in college studying. Industry placements are designed to give you the skills to start work at the end of your studies, progress into an apprenticeship, or to add to your UCAS statement.
How will it be delivered?
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.
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 industr
Your next steps...
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.