This one-year course will suit students with some basic skills and experience as a chef, probably gained through work experience under supervision. Students on the course will gain a formal qualification and increase their employment skills allowing them to take on a more senior role.
The qualification consists of 14 units which range from: kitchen operations, costs and menu planning, to prepare and cook meat. As well as the taught units, this course includes a mandatory work experience element.
Students are encouraged to source their work experience early in the programme, as it contributes to future progression opportunities.
Level 1 Cookery and five GCSE passes at grade 3 (D) or above, preferably including Maths and English, or an equivalent vocational qualification at merit grade, and Functional Skills Maths and English, preferably at Level 1.
Students who have not yet achieved grade 4 (C) in GCSE Maths and English study Functional Skills or GCSE Maths and English as part of their course.
Students must have a good interest in Cooking. Hand dexterity and working to tight time constraints are essential
City & Guilds Professional Cookery Level 2 Diploma
For the Level 2 Diploma in Professional Cookery students complete practical assessments and assignments and complete a portfolio of evidence. Students also complete and end of year synoptic exams
Homework is set to reinforce skills and knowledge learned within practical and theory sessions. Students are expected to have sound research skills, and the dedication and motivation to carry out this work.
As well as the taught units, this course includes a mandatory work experience element. Students are encouraged to source their work experience early in the programme, as it contributes to future progression opportunities.
Level 3 Diploma in Cookery or an apprenticeship.
Fees and Additional Costs
Like any vocation, without the right tools it is impossible to do the job well. Students are expected to have their own Chefs uniform including safety shoes, a set of knives, basic equipment (such as measuring spoons and gas lighter etc.), books, files and pens, front of house uniform (black trousers/skirt, white shirt/blouse) and apron.
On accepting a place we will provide students with an equipment list from a supplier where students receive a discount on uniform (chefs whites and front of house apron), knives, books and additional small equipment.
Activities on the course include:
- Catering for the masses
- Working with seasonal produce
- Special functions
- Visits to hospitality trade shows
- Visits to a range of hotels and catering venues.