Overview top

You'll develop bakery and cookery techniques with a very wide range of food products to meet the diverse requirements of the catering industry. You will learn to work safely and effectively in an industrial catering environment.

Mandatory Units:

- Maintenance of a safe, hygienic and secure working environment
- Working effectively as part of a hospitality team
- Maintain food safety when storing, preparing and cooking food
- Maintain handle and clean knives

Entry Requirements top

Completion of the Level 1 Intro into Hospitality or equivalent and an interview with Hospitality and Catering staff. For 19+ students completion of the Level 1 Intro into Hospitality or an equivalent Level 1 Hospitality and Catering qualification or 2 GCSEs at D grade or above.

Assessment top

Assessment measures a candidates competence in practical performance. In other words, we assess whether you really can do the jobs required and if you understand how and why these jobs are done.

This will normally be achieved by observing you working in a situation which resembles, as closely as possible, the real work place. In addition to the practical skills, a person must possess relevant underpinning knowledge in order to successfully achieve a unit and prove total competence. This will be assessed by written and oral questioning.

Professional Opportunities top

Successful completion of the Level 2 course will enable progression to a related Level 3 Diploma in Professional Cookery programme. You could also seek employment in a wide variety of catering environments including hotels and restaurants.

Dates & Fees

Reduced fees may be applicable depending upon your personal circumstances, please contact us for details
Start End 16-18 Year Old 19+ Tution Fee
4/9/2017 29/6/2018 Free £2300.00
*Fee for non-UK residents
Whilst we make every effort to ensure that all information relating to courses and fees is correct on the website it is always advisable to call our Student Services team to check the current situation with regards to fees and funding.