Hospitality and Catering

Professional Cookery - Full Time - Level 2
Course Title
Professional Cookery - Full Time - Level 2
Course Code
Mode of Study
Full Time
City & Guilds - Award in Culinary Skills
Number of Weeks
Entry Requirements
Level 1 qualification or two GCSEs at grade 3 and the ability to achieve Level 2 English and maths. Practical skills test during interview.
Leads on to
You may choose to progress on to a relevant Level 3 qualification or you may choose to seek an apprenticeship or employment.
Additional Information
You will need to purchase a uniform and kit. Prices will be given at interview. We have industry-standard kitchens and an on-campus public restaurant called The Brasserie, where you’ll gain confidence with front-of-house and sharpen your culinary skills, ready for the industry.
Units you will cover - Professional cookery: · How to prepare and cook: o Soups and sauces o Vegetables o Offal o Stocks and meat o Saute o Shellfish o Ballotine o Pasta o Fish o Grains and rice · How to prepare and cook Pastry: o Hot and cold desserts o Puff biscuit o Fruit o Choux o Sponge Cake o Dough · Food and Beverage: o Legislations in food and beverage service o Handling payments and the payment point o Principles of customer service in Hospitality o Food and beverage service skills o Food safety in Catering These qualifications are assessed by your lecturer by means of assignments, practical tasks, written underpinning assessments. You will also complete practical demonstrations, assignments and take multiple choice examinations.