Culinary Skills Level 2

Health, Public Services and Care

Health, Public Services and Care
Health, Public Services and Care
We are only accepting one application per candidate.

What will you be working towards?

Code NULL
Qualification Type Course Provider Certificate
Qualification Level Level 2
Course type Full Time

Overview

This qualification is designed for learners wishing to gain work ready, foundation culinary skills and knowledge. The aim of the course is to provide a broad background of understanding of the sector and the vocational skills/knowledge required to work at foundation level in the industry. It enables students to make an informed assessment of their own aptitude for work in this sector and helps them reach a level of knowledge and skills that will facilitate progress into employment in the sector .

The learner will take part in practical workshops in the realistic learning environment (RLE). Classroom activities will include individual and group work, completing questions and answers, taking part in game like activities, research will be carried out and then discussed. Note taking will be required and ICT interactive activities will also be used to facilitate learning. The emphasis is on ‘learning by doing’ not on competence. For this reason, learners are required to complete a number of assignments to show their attainment of practical skills and underpinning knowledge.

Learners will be required to wear the appropriate kitchen uniform (PPE) - information will be supplied. Please note that there will be educational trips arranged throughout the year to enhance the course delivery, however costs for these optional trips will be advised nearer the time. NB: students over the age of 19 at the start of the course will be expected to pay course fees, please enquire at the school if unsure. For those aged 16 - 18, the course fees are not applicable.  

The learners will help to run the Mange Tout Restaurant, which can be found in the bottom floor of The Place. This will allow learners the opportunity to experience the pressures and diner expectations involved in the industry they are entering.  Work experience is arranged in local pubs, restaurants and any other relevant food outlets.  This is a vital part of the learning process for the young chefs and often leads to full time employment.

Details

Mandatory units:

Unit 707: Prepare and cook stock, soup and sauces 

Unit 708: Prepare and cook fruit and vegetables 

Unit 709: Prepare and cook meat and offal 

Unit 710: Prepare and cook poultry 

Unit 711: Prepare and cook fish and shellfish 

Unit 712: Prepare and cook rice, pasta, grains and egg dishes 

Optional Units:  

Unit 202: Food safety in catering  

Unit 702: Developing skills for employment in the catering and hospitality industry 

Unit 703: Health & Safety in catering and hospitality 

Unit 705: Catering operations, costs and menu planning 


Lesson Structure:

The learner will take park in practical workshops in the realistic learning environment (RLE).  Classroom activities will include individual and group work, completing questions and answers, taking part in game like activities, research will be carried out then discussed.  Note taking will be required and ICT interactive activities will also be used to facilitate learning. The emphasis is on 'learning by doing' not on competence.  For this reason, learners are required to complete a number of assignments to show their attainment of practical skills and underpinning knowledge.

 

How will it be delivered?

Assessment for this course is divided into a series of practical and theoretical tasks. To achieve each unit, learners need to achieve all tasks. 

The emphasis is on ‘learning by doing’ not on competence. For this reason, learners are required to complete a number of assignments to show their attainment of practical skills and underpinning knowledge. 


Entry requirements

Minimum of three 3 or more qualifications at grade 5-3, including English, Maths and Science.  Suitable applicants will be interviewed to assess their interest and passion for catering and hospitality. They must be of smart appearance and have good interpersonal skills.

For health and safety reasons, students must be able to work independently in the professional environment in order to be able to access this course. 

Your next steps...

See Careers Leader for more information.

Future courses and possible careers:

  • Local pubs, restaurants and cafés offer students valuable work experience and, in many cases, a full time job on the successful completion of the course.
  • The Culinary Skills Diploma Course is also an ideal springboard into full-time employment in the Catering and Hospitality industry.  
  • Diploma qualification allows entry into a host of Level 3 courses available on the City & Guilds website.