Hospitality & Catering Level 2
What entry requirements do I need?
You will need a minimum of: 4 GCSEs grade A*/9 - D/3 including English and maths, or a Level 1 Hospitality and Catering qualification.
What will I learn?
Over the course of the year you will build on the skills you have learned from previous study, and develop new skills preparing and cooking; stocks, soups, sauces, fruit, vegetables, meat, poultry, fish, shellfish, rice, pasta, grains, egg dishes, desserts, puddings, biscuits, cakes, sponges and fermented dough products.
Along with getting to know the types of equipment used in a professional kitchen you will also be gaining a thorough understanding of the importance of food safety and health and safety in the kitchen; explore a range of healthier foods, diets, and dietary requirements; understand catering operations, maintaining the payment point and design and planning of the menu. You will be able to practise these skills in our fully-equipped kitchens and fully-functioning restaurant at our Station Plaza campus.
The modules you will study are:
- Food safety in catering
- Health and safety in catering and hospitality
- Healthier foods and special diets
- Catering operations, costs and menu planning
- Preparing and cooking
- Menu Knowledge, design and resources
- Handling payments and maintaining the payment point
By the end of the course you will have a solid understanding of the workings of a professional kitchen and will have developed your skills further skills to help you find employment or progress onto further study.
During this one-year course you will be able to build and strengthen the skills you need to work in a professional kitchen.
There are two external assessments within this course which contribute to 26% of the qualification. The remaining units are assessed by assignments and assessments culminating and a final synoptic internal assessment where you will be asked to draw from you newly gained knowledge to participate providing a professional kitchen service.
The Units are Graded Pass, Merit & Distinction contributing to an overall grading between PP & DD.
What could I progress on to?
The course is an excellent starting point for further training on an advanced Level 3 qualification, such as our Kitchen & Larder or Patisserie course.
You may also choose to start your career in the industry as a Commis chef, contract caterer, cook, events coordinator, kitchen assistant, or junior chef.
During the course you will be required to wear a uniform, which will cost approximately £220. You may also have the opportunity to visit a number of catering and cooking events which may incur additional costs.
Additional Course Details for 19/20
Course code 3803 Course name Intermediate Study Programme in Professional Cookery & Hospitality Campus Station Plaza Campus Study mode Full-Time Full Cost Fees £1,800.00 Start date 09/09/19 Duration 36 week (s)