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.
101 Maintain a safe, hygienic and secure working environment
102 Maintain, handle and clean knives
104 Work effectively as part of a hospitality
203 Maintain food safety when storing, preparing and cooking food
220 Prepare fish for basics dishes
222 Prepare meat for basic dishes
223 Prepare poultry for basic dishes
226 Prepare vegetables for basic dishes
296 Produce healthier dishes
227 Cook and finish basic fish dishes
233 Cook and finish basic vegetables dishes
230 Cook and finish basic poultry dishes
229 Cook and finish basic meat dishes
237 Prepare cook and finish basic soups
236 Prepare, cook and finish basic hot sauces
249 Prepare, cook and finish basic cold and hot desserts
666 Employment rights and responsibilities
271 Complete kitchen documentation
244 Prepare cook and finish basic dough recipes
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 (3) grade or above.
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.
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.