VTCT Level 2 Technical Diploma in Professional Cookery

Dover Christ Church Academy

Melbourne Avenue, Whitfield, Dover, Kent, CT16 2EG

NVQ and Relevant Components

Level 2

Available start dates

Sunday, 03 September 2023

To be awarded this qualification learners must achieve a Pass (or higher) grade in all units, the external examinations and the graded synoptic assessment. This course includes work experience in a professional kitchen, and you will be required to work in our restaurant 'Le Hatch' on a monthly basis during an evening shift. This includes working at the back and front of house to gain valuable experience within the hospitality industry. You will sit your Level 2 Food Hygiene Certificate within the first term to make you legally safe to work in a professional kitchen. You will gain experience through academy events on and off site.

Dover Christ Church Academy

2 Year(s)

Full time

Daytime/working hours

No Cost

Application Instructions

Applications Open - December 2025

Applications Close - March 2026

How to Apply - Please apply via KentChoices.

Please Note - If you wish to apply for Level 3 courses with Turner Sixth please click here

Course Summary

If food is your passion, if you love cooking and aspire to become a top chef earning £40,000+ running a Michelin star kitchen, this is the course for you. You will hone the qualities needed to be a chef such as leadership, multitasking, interpersonal skills, balanced temperament, split second decision making.

This course includes work experience in a professional kitchen, and you will be required to work in our restaurant ‘Le Hatch’ on a monthly basis during an evening shift, this includes working at the back and front of house to gain valuable experience within the hospitality industry.

Course Details

Units Covered:

You will sit your level 2 food hygiene certificate within the first term to make you legally safe to work in a professional kitchen. You will gain experience through academy events on and off site. • The catering and hospitality industry

• Food and safety hygiene in the kitchen

• Planning and preparing for service

• Menu planning and costing

• Vegetables and vegetable dishes

• Pastry and bakery products

• Farinaceous and egg dishes

• Biscuits, cakes and sponges

Techniques & Skills

Students will develop, hone and learn new skills and techniques through the production of various dishes and menus.

Preparation methods include:

Skinning, Boning, Trimming, Dicing, Mincing, Stuffing, Slicing, Portioning, Filleting, Cleaning, Marinating, Washing, Peeling, Chopping, Grating, Scoring, Piping, Beating, Mixing and Puréeing

Cooking methods include:

Roasting, Grilling, Shallow/Deep Frying, Boiling, Poaching, Baking, Steaming, Stewing, Braising, Blanching and Scrambling

Cutting skills include:

Slicing, Large Dice [Macédoine], Fine Dice [Brunoise], Julienne [Match Stick Cuts], Shredding [Chiffonade], Gros Brunoise and Paysanne

Sauces, Accompaniment & Finishing methods include:

Béchamel Sauce, Brown Sauce, Jus, Velouté Sauce, Warm Emulsion Sauce, Flavoured Butters/Oils, Coulis, Crème Anglaise, Custard, Cream, Syrup/Fruit Sauces, Dressings, Garnishes, Purée, Bisque, Consommé, Broth, Chowder Au Gratin, Glazing, Seeding, Dripping, Dusting, Dredging, Sprinkling, Piping, Sugar Work and Decorative Chocolate

Presentation and Serving methods include:

Plating, Silver Service, English Service, Cart Service, Self-service, Buffet Service, Tasting/Seasoning, Carving/Slicing and Checking Temperature

How will it be delivered and assessed?

Externally set and internally marked graded practical assessments and synoptic assessments (70% of qualification)

Externally set and marked examinations (30% of qualification)

Entry requirements

A Passion for Cooking and Hospitality - All entries are by interview.

Equipment required

Steel Toe-Capped Boots

Additional information

http://www.dccacademy.org.uk

For more courses like this, check our courses page.