VTCT L2 Dip in Food, Beverage & Cookery Studies FL2

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise

What will you be working towards?

Alternative Title Catering - Advanced Food Service Diploma
Code C9G108P-2122
Qualification Type No Qualification
Qualification Level Level 2
Course type Full Time


This programme is specifically for those learners who may work in a Front of House position in the Hospitality Industry or have completed the Professional Food Service Diploma or equivalent. Your work may be in supervisory capacity or you are wishing to learn skills for work in a higher end business or into a management role. Stage one of the programme develops cookery and restaurant skills to give you the knowledge and skills needed to meet the needs of local employers for both front and back of house positions. Restaurant units such as food service, drink service, counter service and barista skills are completed in addition to professional cookery units. Taught through practical and theory sessions in our restaurant and classrooms, it is also demonstrated through work as a waiter and assistant in our contemporary restaurant and Canteen. In addition, work placements and experiences with our business partners, further develop these skills leading to paid employment and apprenticeships. Stage two of this programme includes several supervisory units such as � Leading a team, controlling resources and setting objectives, a well as specialist units including � silver service, cocktails and table theatre. Further development is recognised by undertaking supervisory duties in both the Restaurant and canteen. 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 the course dependent on your GCSE results

How will it be delivered?

The programme can be assessed at work or in a simulated professional restaurant. The assessor will use a diverse range of methods including questioning, observation, and project work. You will build a portfolio of work as formal evidence of your learning. From this you will be deemed competent as a supervisor.

Entry requirements

Entry point is dependent on experience and qualifications. Applicants are interviewed and selected based on receiving a satisfactory school report or reference. GCSE English and Maths at Grades 4 and above are desirable. You will need to hold a Profession

Your next steps...

Successful completion of this course would give you the necessary skills and experience to progress into a supervisory role as a restaurant supervisor or assistant manager in a hospitality business.