hosp-catering-courses

Level 2 VRQ Diploma in Professional Cookery

Hospitality and Catering

This course is designed as a natural progression from VRQ level 1. It enables you to gain a professional grounding in preparation, cooking, plating and serving skills.. You will cover a wider range of skills needed to become a professional chef which include how to prepare, cook and present meat, offal, fish and shellfish to name a few. You will learn the importance of hygiene, food costing, menu and kitchen planning, nutrition and compatibility of flavors.

Overview

  • Course code:

    19/20-DP2CKA1F/1

  • Subject area:

    Catering

  • Duration:

    1 Year

  • Venue:

    St Albans Campus

  • Start dates:

    09/09/2019

  • Fees*:

    POA

  • Awarding body:

    City & Guilds of London Institute

About the department

The dynamic and fast paced catering & hospitality industry employs over two million people.

We serve up a wide choice of tasty courses for the hospitality and catering industry. A full-time course of specialist vocational study could lead you into a career with exciting and challenging prospects, with opportunities at all levels.

Our Hospitality & Catering Department comprises a group of teaching staff with an extensive range of excellent industry experience, including working in Michelin rated establishments, Directors Dining Rooms and five star hotels.

Important Course Information

What are the Course Requirements?

You will need to have successfully completed a professional level 1 qualification or had experience of working as a chef in the industry. You should have GCSE Maths and English at Grade D or above.

Do you have a passion for cooking and want to become a professional chef? If you can answer YES to these questions this is the course for you.

For the qualification you will need to complete 15 Units. Theory based Modules include: Developing skills for employment in the Hospitality Industry, Food Safety in Catering. Health and Safety in Catering and Hospitality. Healthier foods and special diets. Catering operations, costs and menu planning. Practical based Modules include: 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. Produce hot and cold desserts and puddings. Produce paste products.

You will be continually assessed within the practical kitchen environment which includes 8 mini tests and 2 main tests which all have time restraints. You will need to produce an on line portfolio of evidence which includes assessments for theory subjects and short knowledge tests for practical subjects undertaken under test conditions.

You willl need uniform, knives and books, the total cost of which is approximately £170.00

On successful completion of this course your progression routes could be Employment, NVQ level 3 in professional cookery or level 3 diploma in hospitality

Careers


Interested in this course? Get in touch today

Fees

  • 16-18 years old, no tuition fees apply to Full Time courses and fees subject to confirmation. Additional costs applicable to BHS courses.
  • For all two year courses fees shown above are per year.
  • Aged 19+ and planning to take a level 3 or above a different fee may apply. You may be eligible for an Advanced Learning Loan.
  • All HE courses (full and part time) are subject to tuition fees.