Professional Cookery & Patisserie Level 2 Diploma

You will:

• Work with highly qualified tutors with a wealth of industry experience and knowledge
• Visit restaurants, hotels, sports arenas as well as attending catering exhibitions and competitions
• Work with guest chefs and have industry speakers to give presentations providing you with further knowledge and a key insight into industry
• Work in the College’s Brasserie Restaurant within a professional team to give you a real taste of the industry and whet your appetite for a career as a chef
• Experience the real demands and pressures of the industry
• Help to organise group and individual enterprise events

• Level 2 skills development for the professional cookery and patisserie industry with special focus on the practical skills required to work in today’s modern industry
• The course allows you to investigate the real demands and pressures of the industry
• Essential Skills for Progression in English and Maths to support your basic education and career development

Units may include:

• Catering Operations
• Costs & Menu Planning
• Developing Employability Skills for the Hospitality Industry
• Exploring the Hospitality Industry
• Health & Safety in the Hospitality Industry
• Planning & Running a Hospitality Event
• Prepare & Cook Fruit & Vegetables, Fish & Shellfish, Rice, Pasta and Eggs & Grains
• Prepare Cakes & Sponge Goods and Hot & Cold Desserts

• Mostly by instruction, demonstration and practising your practical craft skills until you achieve the level of skill which is required in the modern catering industry
• By participating in special events and catering functions in the College Brasserie to prepare you for the world of work
• The course virtual learning environment (VLE) will enable you to extend your learning outside the planned sessions

• The majority of your work will be carried out in the two fully equipped commercial kitchens, Brasserie Restaurant and Bar at the College’s High Street Campus
• You will be required to purchase a restaurant uniform which will be worn during formal restaurant sessions and external visits to industry