Course Code: TF1FE074 Culinary Skills - Level 2 Next course dates Start dateLocationDuration 02 Sep 2024 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryThe Level 2 Certificate in Culinary Skills qualification is designed to give you experience in developing your basic cookery and bakery skills. As part of the course you will also develop your food and beverage service skills in our Level 6 restaurant. You will work with local employers who will contribute to the knowledge and delivery of your training. This will include demonstrations by guest chefs, industry talks and visits. , Entry Requirements If you are aged 16-18 and want to gain all the key skills necessary to develop a career in catering, this course will help you make the perfect start. 4 GCSEs grade 3 - 1 including English and Maths a successful interview with a tutor the ability to study independently a genuine interest in the subject good communication skills hardworking approach towards the industry All 16-18 year old applicants will be invited to attend an interview to meet a tutor and ask any questions they may have about the course. Essential Skills – English and Maths If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme. At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject. Qualification ObtainedDiploma in Culinary Skills Industry Placement and Field TripsWork placement is a mandatory component of the course. You will have the opportunity to visit local restaurants and hospitality establishments at no additional cost. There will be optional further afield trips offered at an additional cost as applicable at the time of booking the trip. Learning and Teaching Methods To achieve the Level 2 Certificate in Culinary Skills you must achieve 15 credits from the units below: Prepare and Cook Soups, sauces and stocks – 6 Credits Prepare and Cook Fruit and Vegetables – 6 Credits Produce Hot and Cold Desserts and Puddings – 3 Credits To achieve the Level 2 Certificate in Professional Food and Beverage Service you must gain 15 Credits by completing the Food and Beverage service skills module. This is a full time course, involving 3 days a week in College plus a minimum of 20 hours' external work experience with local employers. This will be completed on your study day. One key teaching and learning method is that of demonstration. Your tutors ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. You will work collaboratively with your peers in group work and within practical sessions in the kitchen, bakery and restaurant Following demonstrations you will have hands on practical time where you will be learning skills, preparation and cooking methods, food safety and professional working practices. We also expect you to spend 3 hours per week on dedicated individual/self-study times which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using a variety of online learning platforms for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning. Expert Tutors All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment MethodsTo achieve the Level 2 Diploma in Culinary Skills you must achieve 46 Credits from the units below: Prepare and Cook Soups, sauces and stocks – 6 Credits Prepare and Cook Fruit and Vegetables – 6 Credits Prepare and Cook meat and offal - 8 Credits Prepare and Cook Poultry – 5 Credits Prepare and cook fish and shellfish – 5 Credits Prepare and cook rice, pasta, grains and egg dishes – 6 Credits Produce biscuits, cakes and sponge products – 4 Credits Produce fermented dough products – 4 Credits Healthier foods and special diets – 1 Credit Food safety in catering – 1 Credit Assessment will take the form of practical assignments and short answer questions. Other Costs and Equipment NeededAll equipment, uniform and food items are supplied by B&FC on this course. There will a non-refundable payment of £10 for a locker at the start of the course. Tuition Fees If you are 18 and under no fees are payable. If you are 19+, please read our tuition fee guide for adult learners. Regulation and Accreditation Accrediting Institution: N/A Awarding Body: City and Guilds Regulatory Body: Ofsted Terms and Conditions Read our full terms and conditions for more information. Career Options and Progression On successful completion of the course you have the opportunity to progress to the following courses: NVQ L2 Professional Cookery (adult students) L2 Diploma in Culinary Skills L2 Certificate in Patisserie and Confectionery L2 Bakery NVQ L2 Food and Beverage Service Alternatively, you will be ready for employment as a Commis Chef. Or you might consider an apprenticeship.