Catering - Professional Cookery - Level 2 Diploma

This Level 2 in Professional Cookery is for learners 16 or over who would like to work as a Chef in the Culinary Arts and Hospitality industry

This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a Professional Chef. You will learn many of the techniques used in Professional Cookery, including:

• Boiling, poaching and steaming
• Stewing and braising
• Baking, roasting and grilling
• Deep frying and shallow frying
• Cold food preparation

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

Kit and Uniform - You will need to purchase a kit and uniform before the start of the programme, the Level 2 mandatory kit and uniform will cost around £160 subject to change slightly with inflation. There is also up to £60 of optional extra’s and further details will be given to you at the Welcome Event.

Work placement in the commercial environment is part of your course, which helps you to develop real life working skills and employability.

On this Level 2 programme you will also be required to take part in our Industry Placement Programme, which is set for 2 days in addition to your study programme from October until the end of June, totalling 315 hours. All students are assigned an Industry Placement Coordinator who will work with you and support you through your placement journey. All placements are unpaid and should be meaningful placements that are relevant to the students study programme

We want you to achieve to the very best of your ability at CRC. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs.

The Qualifications are assessed using a combination of methods, learners will undertake:
• A summative theory exam, assessing both craft and non-craft units,
• An assignment, incorporating a practical cookery exam

3 GCSEs at Grade 3 (D) or above to include English, Maths or Food & Nutrition, or successful completion of a full level 1 qualification.

In addition to the entry qualifications listed, the offer of a place on the course is subject to the outcomes of initial assessment, which will be taken at the College as part of the admissions process. Please note that entry criteria may vary quite significantly between courses at the same level. This is to take account of the specific skills needed for success on particular courses, the length of the course and the requirements for progression to the next level. Entry criteria are given as a guide, and the exact requirements in order to obtain a place on a particular course will be confirmed following attendance at a Welcome Event/Interview. In addition to the entry qualifications listed, the offer of a place on the course is subject to the outcomes of initial assessment, which will be taken at the College as part of the admissions process. Please note that entry criteria may vary quite significantly between courses at the same level. This is to take account of the specific skills needed for success on particular courses, the length of the course and the requirements for progression to the next level. Entry criteria are given as a guide, and the exact requirements in order to obtain a place on a particular course will be confirmed following attendance at a Welcome Event/Interview.

You have the option to extend your studies further by progressing onto courses such as:
•Level 3 in Professional Cookery
•Level 2 Commis Chef Apprenticeship