Professional Cookery Level 2 Diploma

Throughout this one-year programme, you'll dive into both the culinary and service sides of hospitality, gaining a well-rounded experience that blends hands-on cooking techniques with excellent customer service skills. Key areas include:

• Professional cookery skills: preparing, cooking, and presenting a wide range of dishes.
• Food hygiene and safety practices essential in professional kitchens.
• Beverage service, including barista skills and serving drinks to industry standards.
• Hospitality service techniques, from meeting customer needs to managing food and drink orders.
• Introduction to menu planning, costing, and kitchen management.

This balance of kitchen know-how and front-of-house skills ensures you're ready to excel in any area of the food and beverage industry.

Level 1 Cookery and five GCSE passes at grade 3 (D) or above, preferably including Maths and English, or an equivalent vocational qualification at merit grade, and Functional Skills Maths and English, preferably at Level 1.

Students who have not yet achieved grade 4 (C) in GCSE Maths and English study Functional Skills or GCSE Maths and English as part of their course.

A passion for food, strong communication, and a commitment to delivering great customer experiences are key. You'll also need good organisational skills and the ability to work well under pressure, as the hospitality industry is fast-paced and always evolving.

VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies

You'll be able to progress to a Level 3 programme, apprenticeship, or take on a range of exciting roles within the hospitality sector. Whether you aim to become a chef, manage a team, or specialise in drinks service, this course provides a strong foundation for your career ambitions.

You'll be assessed through a combination of practical tasks and theory-based assignments. Expect hands-on evaluations in the kitchen, real-world customer service simulations, and written work to test your knowledge of hospitality operations. Regular feedback from tutors will help you improve throughout the course, ensuring you're fully prepared for a professional role. You will also complete end of year synoptic exams.

Homework is set to reinforce skills and knowledge learned within practical and theory sessions. Students are expected to have sound research skills, and the dedication and motivation to carry out this work.

You'll have the chance to participate in work experience at our in-house restaurant and canteen, gaining experience in food production and front of house service. Work placements at external establishments will also allow you to gain hands-on experience in busy commercial environments. Engage with inspiring speakers from the industry who will share insights about their roles and career paths. Additionally, you may have the opportunity to visit various workplaces to observe professionals in action.

If you are over 18 there will be a registration fee of £75.00 if you have not previously registered with the exam board. Like any vocation, without the right tools it is impossible to do the job well. Students are expected to have their own Chefs uniform including safety shoes, a set of knives, basic equipment (such as measuring spoons and gas lighter etc.), books, files and pens, front of house uniform (black trousers/skirt, white shirt/blouse) and apron. Students under 18 years of age will have access to all the necessary equipment they need to help them complete their studies. All students are asked to contribute £15 towards the College Subscription Fund. You may also be offered the opportunity to visit location sites, exhibitions and shows. These may require you to pay entrance fees and coach costs. If you would benefit from purchasing textbooks or other subject-specific resources, the details of this will be discussed prior to enrolment.