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Professional Cookery Diploma in Culinary Skills level 2

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise
We are only accepting one application per candidate.

What will you be working towards?

Alternative Title Professional Cookery Diploma in Culinary Skills level 2
Code C7087
Qualification Type Other Regulated/Accredited Qualification
Qualification Level Level 2
Course type Full Time

Overview

This course is suitable for students who intend to start a career as a professional chef. The course will allow for the development of basic culinary skills but will progress quickly into the more technical aspects of the hospitality trade. There will be a focus placed on developing an understanding of professional techniques to support progression onto a higher level course in college or into a professional kitchen at a junior level. You will be required to complete 37 hours of industry work experience in a professional kitchen (between October and May the following year). Support for this is available from our dedicated work placement team. If you are aged 16-18, you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven't already achieved a grade 4 or above.

Details

Support for this is available from our dedicated work placement team. You will start with the basics, beginning with stocks, soups and sauces. This will progress onto meat, offal, poultry, fish and seafood. There will also be an introduction to biscuit, cake, sponge and fermented dough products. As a team, we will produce all dishes for Zest to the highest level in our busy caf� area, where you will be working in a real working environment to help prepare you for employment or further study.

How will it be delivered?

This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. These will run alongside five units that are assignment based. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe.

Entry requirements

Entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. GCSEs in both English and maths at grade 3 or above is required. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.

Your next steps...

On successful achievement of your level 2 course, you could choose to progress onto a level 3 Advanced Technical Diploma for Professional Cookery (Kitchen and Larder) or an advanced apprenticeship in hospitality or cookery. Alternatively, you may wish to find employment in the hospitality industry as a commis chef or similar position within hotels or restaurants.

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