About the course
The course provides a good professional practical and theoretical knowledge of food preparation and cooking as well as food and drink service, which offers that stepping stone for someone who has strong practical skills with managerial potential.
Successful completion of Professional Hospitality Diploma Level 1 or Hospitality Operations NVQ Level 1 or suitable work based experience. An interview and positive tutor report will be required. In addition, a successful induction period will be required to identify which Level 2 pathway is appropriate for each student.
City and Guilds Level 2 Diploma in Professional Cookery (VRQ), Food and Beverage Service, Functional Skills in English and/or Mathematics.
What you'll learn (core modules)
This course is designed to produce the skilled people of the future to work in the hospitality industry. It concentrates on; Food preparation and cookery, pastry work and restaurant service skills plus the theory necessary to understand these areas. Core skills such as communications, numeracy, ICT, organisational and investigative skills will also be covered.
Much of students' time at College will be spent working in the kitchens and restaurant, looking after the customers who come in large numbers to enjoy lunch and dinner with us. This means that most of the study necessary to underpin the practical skills will need to be done in learners' own time. The course consists of practical assessments throughout the year, two major practical tests (which account for 45% of final marks) and theoretical written units to support the practical work. The course is designed for students to achieve these qualifications with the maximum enjoyment. However, individuals progress will be monitored through tutorials and discussions with their personal tutor and specialist subject lecturers.
Progression to the third year of the programme depends on what students have achieved during their first year and on punctuality, regular attendance, motivation and effort displayed. Students may work on projects and functions both in College and outside normal College hours. Students will also spend time on industry-related visits, undertaking realistic work experiences and hearing first-hand accounts from visiting speakers. Throughout the year visits will be organised. Evenings will be part of the timetable.
Any student aged 16 to 19 who does not hold a GCSE A* to C (9 to 4 on the new grading structure) or equivalent qualifications in Maths and English by age 16 will need to continue to study these subjects in each academic year.
Where will the course take me?
Level 3 in either: Diploma in Food and Beverage Service Supervision, Advanced Professional Cookery, BTEC Extended Diploma in Hospitality (2 years), Level 3 Apprenticeships or employment.
Will I need any materials or equipment?
Kit and materials cost approximately £230.00. (This will be less for progressing students and depending on which pathway taken). All prices indicated must be considered as estimates. When enrolling, £25.00 for trips is required.
Days & times
Starting September 2020