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What you will study
- Developing skills for employment in the catering and hospitality industry
- Food safety in catering
- Health and safety in catering and hospitality at a higher level
- Prepare and cook and serve range of food commodities to a high standard.
- Allergen and intolerance training
- Advanced Food and Beverage Service Skills (Orpington Campus only)
Level 2 Diploma in Professional Culinary Skills - This course combines practical based examination units with the required under-pinning knowledge and covers topics such as the preparation and cooking of meat and poultry, fish, hot and cold sauces, vegetable dishes and desserts. The focus is on professional cooking in commercial style kitchens.
Level 2 Certificate in Food and Beverage Skills Orpington Campus only - Provided as an additional practical and theory-based course at our Orpington site, where you will further develop the skills acquired in Level 1 to serve food and drink. You will be required to attend regular sessions in our on-site realistic working environment, in our BR6/The Bakehouse restaurants. You will serve real customers and be observed completing a variety of tasks to check competency under controlled conditions.
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Entry Requirements
-4 GCSEs grades 9-4 (A*-C), including English and Maths, or -A Level 2 qualification (Merit or Distinction) in a related subject.
Note: for skills-based qualifications, you might need the skills at Level 2 in order to enrol onto Level 3.
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Assessment
Level 2 assessment which will be completed through assignment tasks, formal theory test papers and formal, timed, practical observations in both our training kitchens and restaurants.
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Moving Forward
Level 3 Advanced Diploma in Professional Cookery OR Level 3 Diploma in Hospitality Supervision and Leadership (Patisserie pathway) OR Level 2 Commis Chef Apprenticeship.
