LEVEL 2 DIPLOMA IN PROFESSIONAL COOKERY

Attendance is full-time over 4 days per week, plus further opportunity for extracurricular experience during the evenings and weekends at functions/events. The course of study will include: Practical and Production sessions in Larder, Pastry and Kitchen, front of house waiting on and reception to include function on and off the premises. Other sessions include, related theory, administration, tutorials, resource based learning, portfolio development and Essential/Key Skills.

Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including satellite kitchens and restaurants. Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public.

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 foods and special diets

Unit 705 Catering operations, costs and menu planning

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

Unit 714 Produce paste products

Unit 715 Produce biscuit, cake and sponge products

Unit 716 Produce fermented dough products

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

Unit 703 Health and safety in catering and hospitality

Unit 704 Healthier foods and special diets

Unit 705 Catering operations, costs and menu planning

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

Unit 714 Produce paste products

Unit 715 Produce biscuit, cake and sponge products

Unit 716 Produce fermented dough products

Level 2 Award in health and safety

Level 3 Food Safety

Level 2 Barista.

How you will gain the qualification

Variety – observation, written assignments. The cookery Units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria.

Some of the Underpinning knowledge is assessed using short paper based tests, other types of assessment methods include Research Assignments / tasks including…

Designing menus / Giving alternative recipes including current nutritional guidelines

Producing guides, wall charts, information packs/sheet, leaflets and posters.

Producing presentations

What qualifications you need

Four GCSE’s at grade A-C or

A foundation Welsh Baccalaureate and/or

A relevant vocational qualification at Level 1

2 years industry experience in Catering and Hospitality.

Where to next

Hotel and Catering training acts as an international passport to interesting work. The Hotel and Catering Industry is one of the largest employers in the country, with 2.2 million jobs and 200,000 full-time opportunities each year.