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
    Start date 09/09/19
    Duration 36 week (s)