Professional Cookery Level 2 Diploma

• Selection is by interview. You should have completed Level 1 Professional Cookery. Students will also be assessed on the results of a practical skills test. Course Content This programme includes: • Developing skills for employment in the catering and hospitality industry • Food Safety in Catering • Health and Safety in catering and hospitality industry • Healthier foods and special diets • Catering Operations, costs and menu planning • 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 paste products • Produce hot and cold desserts and puddings • Produce biscuit, cake and sponge products • Prepare and cook fermented dough products In addition you will also have an introduction into the following areas: • Menu knowledge, design and resources • Applying workplace skills • 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 How will I be assessed? You will be assessed for competency in each unit though the completion of assignments and practical tasks. Progression You should aim to progress to the Level 3 Diploma in Professional Cookery course to further your training and broaden your career opportunities. Fees • If you are aged 16-18 as of 31 August on the year of enrolment – no course fee. • If you are over 19 as of 31 August and enrolling on a full-time programme of study a tuition fee will be applicable in most cases. Bursary funds There are financial support arrangements for 16-18 year olds and hardship funds available for the over 19s. Please contact our Information Centre for details of costs and concessions on 01305 208808 or email