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Professional Cookery - Level 2

Summary

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.

Next course dates

Start date Location Duration
16 Oct 2024
Bispham Campus
1 Year
Culinary3
Culinary4
Culinary2
Culinary1
Culinary3 Culinary4 Culinary2 Culinary1
Culinary3
Culinary4
Culinary2
Culinary1

Where can this subject lead?

Career progression

This qualification can support the development of skills in a range of hospitality roles. It also provides further opportunities to progress onto our NVQ L3 Diploma in Professional Cookery.

Key information

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

Fees and funding

Read our tuition fees guide.

Extra costs and equipment

All equipment and food items are supplied by B&FC for this course. PPE must be worn in the kitchen which can be purchased through the Hospitality department at a cost of £75.

Regulation and Accreditation

Accrediting Institution: City & Guilds

Awarding Body: City & Guilds

Terms and conditions

Read our full terms and conditions for more information.

How will I learn?

By the end of this course, you should be able to:

  • Maintenance of a safe, hygienic and secure working environment.
  • Working effectively as part of a team
  • Maintain food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives
  • Prepare and cook poultry dishes
  • Cook and finish fish dishes
  • Prepare and cook meat dishes
  • Prepare and cook Vegetable dishes
  • Prepare, cook and finish hot sauces
  • Prepare, cook and finish basic soups
  • Make basic stocks
  • Prepare, cook and finish basic pastry dishes
  • Prepare cook and finish basic cakes, sponges, biscuits and scones

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.

How will I be assessed?

How will I be assessed?

You will be continually assessed throughout your course through the use of formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results.

You will be tested on theoretical knowledge using short answer tests and assignments. There is no formal exam.

During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio.

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