Professional Cookery Level 2

You will work in the kitchens to supply all types of dishes to the Waterfront Restaurant through skills sessions and Bakery and Patisserie items for desserts and afternoon tea through bakery classes. You will be required to complete several assignments and on-line food safety tests. You will also sit several skills tests through the year and 2 final tests to test your culinary skills.

The practical units of the qualification will help you to develop your skills in the following areas of Larder and Patisserie.

Larder skills 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

Pastry Skills include

• Produce hot and cold desserts and puddings


• Produce paste products


• Produce biscuit, cake and sponge products


• Produce fermented dough products

All these areas will be covered in great depth typical of a level 2 qualification. Alongside the practical skills you will also be required to research and develop assignment work for necessary core knowledge of the Hospitality and Catering industry, these area include

• Investigating the Catering and Hospitality Industry


• Food Safety In Catering


• Health and safety in catering and hospitality


• Healthier foods and special diets


• Kitchen operations, costs and menu planning


• Applying workplace skills

This course will run alongside a VRQ level 2 Food and beverage Service qualification. Units covered include

• Legislation in food and beverage service


• Menu knowledge and design


• Principles of beverage product knowledge


• Service of hot beverages


• Food and beverage service skills


• Handling payments and maintaining the payment point


• Principles of customer service in hospitality, leisure travel and tourism

This will give you a solid understanding of how this area works and how the links between the kitchen and restaurant are fundamental.