Preferably you will have successfully completed VRQ , NVQ or a Level 1.
You will be required to have 4 GCSE’s at grade D or 3 points and above which must include English or maths.
We will request a school or college report and all potentially suitable applicants will be invited for interview before being offered a place.
The Level 2 Diploma in Culinary Skills study programme will consist of 9 key elements which you will need to complete:
> Main qualification – as above
> Individual and group tutorial sessions
> Industry related work placement
> Development of English and maths. You will be required to undertake a formal qualification if you have not already achieved at Level 2.
> Development of enterprise and employability skills
You will be required to participate in trips and visits which may incur costs which you will be notified of in a timely manner. This may include visiting local and national suppliers and distributors of food, catering equipment suppliers, hotels, restaurants, as well as local and national catering and hospitality events.
You will work in the college restaurant, The Glasshouse in the kitchen.
Teaching and learning is achieved by using a range of methods including formal classes, set tutorial periods and workshops to support many of the unit assessments.
The provisional units planned are:
Prepare and cook stocks, soups and sauces
Prepare and cook fruit and vegetables
Prepare and cook meat and offal
Prepare and cook poultry
Prepare and cook fish and shellfish
Prepare and cook rice, pasta, grains and egg dishes
Food safety in catering
Developing skills for employment in the catering and hospitality industry
Health and safety in catering and hospitality
Healthier food and special diets
Catering operations, costs and menu planning
Produce paste products
* These units may be subject to change and are only representative at this point, however we keep these as up to date as possible. You will be provided with a finalised full course overview at Connecting to College.
You will also learn:
> The structure of professional kitchens and the principles of working as a professional chef
> How knives, tools and equipment are used in professional kitchens
> How to work safely and hygienically.
Course Assessment Method
You will be assessed via eight practical tests throughout the year, short answer questions on each practical unit and assignments. There is no final synoptic test at end of course.
You are likely to be able to find work as a Commis Chef with a variety of establishments, such as restaurants, bistros, pubs, hotels and contract caterers.
This qualification would be an ideal choice over the Level 2 Technical Certificates in Food and Beverage Service or Food Preparation and Service, as it caters for anyone looking to focus on becoming a chef in a professional kitchen.
Choosing this qualification will still allow for specialisation within the kitchen at a later stage, in areas such as patisserie and confectionery, or kitchen and larder. You may wish to progress onto the Level 3 Advanced Diploma in Professional Cookery.
What if I Need Support
Here at the college we have outstanding support. Our support staff are dedicated to providing you with all the help and guidance you may need throughout your college journey.
You might need help and advice on a wide range of issues such as childcare, counselling and additional learning support. For more information on any aspect of student support contact the Course and Information Team, who will direct your call to the appropriate member of the college support team, call: 01325 503030.
|Qualification Type:||Diploma in Culinary Skills|
|Awarding Body:||City & Guilds|
|Start Date:||September 2021|