Level 2 Professional Chef (Culinary Skills)

The units you will study are likely to include:

Core Units:

• Unit 202 Food safety in catering
• Unit 702 Developing skills for employment in the catering and hospitality industry
• Unit 703 Health and safety in catering and hospitality
• Unit 704 Healthier food and special diets
• Unit 707 Prepare and cook stocks, soups 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
• Unit 713 Produce hot and cold desserts and puddings

All units are subject to change and may be withdrawn.

This course is suitable for students who have a minimum of 4 grade 3 gcses or have successfully dents successfully achieving level 1 culinary skills qualification. The course is designed to provide further skills and knowledge before you progress on to a Level 3 qualification or employment in a related area.

The course and your skills are assessed throughout the duration of the course.

The assessments include practical cooking tests, short answer theory tests and the completion of written assignments.

If you are aged 16-18, you will join a Study Programme. We will make sure you are working at the right level on your core qualification and are challenged to achieve the highest level of qualification you can. All students will continue to improve their maths and English and if you don't have a grade 4 (C) at GCSE, we will work with you towards achieving that goal (subject to specific entry requirements for particular courses). Work experience will be part of your study programme and complement your college study and prepare you for employment. You will also get involved in activities to help you develop life skills and to build your confidence so you can make progress in your career. Weekly timetables will include tutorial support which may comprise of full group activities or one to one sessions to discuss individual progress or support needs.

Dress Code:

A clean pressed chefs uniform in the kitchen or restaurant uniform if working front of house Casual day wear for theory classes

Uniform and additional equipment/books will need to be purchased as a mandatory requirement for the course.

Throughout the course there are a variety of educational visits both in this country and in Europe. Many of the trips are subsidised and we would ask you to be prepared to make some contribution towards their cost.

please note we adhere to strict government food safety and Health and safety standards. during practical lessons you will be required to wear the full Chef uniform throughout all sessions. all visible piercings must be removed when undertaking practical activities.

After successful completion of this course you can progress on to the Advanced Professional Catering Diploma (VRQ Level 3) or into industry in a trainee or junior role.

You will need four GCSEs at Grade 3 [D] or above

We recommend that you attend one of our exciting open events so that you can look around the department, the college and meet the tutors. You are welcome to do this before or after you apply. These events have proved very successful in ensuring students and their families see the best of what the college has to offer such as our inspirational teaching areas, teachers, library facilities and places to eat.
Once you have applied our experienced Enrolment Team will consider your application carefully and will let you know, by email, if the College would like to make you a conditional offer based on you meeting the specified entry requirements. If your predicted grades or career aims suggest that an alternative subject area or course level would be more appropriate for you at this stage, we will contact you either by telephone, email or text. If you have told us that you have some additional support needs we will contact you to find out more so that we can help you.