Professional Cookery - Level 2

Course Code: TF1FE046

Next available course:

Start DateLocationDuration
03/09/2018Bispham Campus1 YearApply
07/01/2019Bispham Campus20 WeeksApply

Course Overview

If you're aged 19 and over and interested in a career in hospitality or you want to update your skills, then this course is for you. It covers a range of skills demanded by the hospitality industry. You will learn skills and gain knowledge in food safety and storage, safe working practices, team work and knife handling. In cookery, the modules cover a wide skill set covering meat, fish, poultry, vegetables, soups, sauces and stocks. You will also cover two pastry and cake units.

The course is designed to equip you with the skills to enter a career as a commis chef in the hospitality industry. The industry covers a multitude of career paths including hotel, fine dining, cruise liners and gastro-pub operations.

On successful completion of the course you have the opportunity to progress to a level 3 advanced diploma in professional cookery or patisserie and confectionery.

Entry Requirements

This is a course designed for students aged 19 and over with a keen interest in pursuing a career in the hospitality industry.

Qualification Obtained

NVQ Diploma in Professional Cookery

Career Options and Progression

Modules and Assessment

Teaching and Learning Methods

We recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors work with you to ensure that their teaching methods support the way that you like to learn.

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 cookery sessions.

Following demonstrations you will have hands on practical time where you will be learning knife skills, preparation and cooking methods, food safety and professional working practices.

There will be dedicated individual/self-study times on your programme 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 our moodle platform and dynamic learning for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning.

Your class contact time will be 12 hours per week. This includes practical workshops and knowledge building sessions.

All students are required to do at least 3 hours independent study, guided by your tutor.

Work Placement and Field Trips

Other Costs and Equipment Needed

Expert Tutors

All staff involved in the delivery of adult 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.

Tuition Fees

Regulation and Accreditation

Terms and Conditions

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