Level 2 in Professional Cookery

Level 2 in Professional Cookery

Course Information

Cambridge Campus, 03/09/2021
Level: 2
Start Date: 03/09/2021
Location: Cambridge Campus
Duration: 1 Year
Type: Full Time
Code: MF1DPC
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The course meets the needs of learners who work or want to work as professional chefs in the catering and hospitality sector. This course allows learners to explore, develop and practice the skills required for employment and/or career progression in the catering and hospitality sector. The course consists of theory and practical sessions, increasing your understanding of theory knowledge and practical cookery methods.

About the Course

This Level 2 in Professional Cookery is for learners 16 or over who would like to work as a chef in the hospitality and catering industry

What does the qualification cover?

This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a professional chef.  You will learn many of the techniques used in professional cookery, including:

•  boiling, poaching and steaming
•  stewing and braising
•  baking, roasting and grilling
•  deep frying and shallow frying
•  cold food preparation

You will also learn:
•  the structure of professional kitchens and the principles of working as a professional chef
•  how knives, tools and equipment are used in professional kitchens
•  how to work safely and hygienically

Centres and providers work with local employers who will contribute to the knowledge and delivery of training.  The different ways in which centres could support your learning, by working with relevant establishments, such as those identified below, include:

•  structured work-experience or work-placements within their business
•  your attendance at classes or lectures given by industry experts
•  employers input into projects and exercises, or are involved with setting assessments and examinations
•  employers who act as "expert witnesses" to contribute to the assessment of your work

Progression

On completion of this qualification learners may progress into employment or to the following City & Guilds qualifications:
Level 3 Diploma in Advanced Professional Cookery (7100)
City & Guilds Level 2 Commis Chef Apprenticeship

Entry Requirements

3 GCSEs at Grade 3 (D).

In addition to the entry qualifications listed, the offer of a place on the course is subject to the outcomes of initial assessment, which will be taken at the College as part of the admissions process. Please note that entry criteria may vary quite significantly between courses at the same level. This is to take account of the specific skills needed for success on particular courses, the length of the course and the requirements for progression to the next level. Entry criteria are given as a guide, and the exact requirements in order to obtain a place on a particular course will be confirmed following attendance at a Welcome Event/Interview.

Assessment

This qualification will be assessed using a combination of methods, learners will undertake: Formative and summative assessments, assessing both craft and non-craft units. The successful completion of all the units results in the award of the Diploma with Pass, Merit Distinction, or Distinction* grades.

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WHERE COULD THIS TAKE YOU?
VIEW OUR CAREER FINDER
FUTURE CAREERS:
  • Restaurant and Catering Establishment Managers and ProprietorsBakers and Flour ConfectionersChefs
  • CooksCatering and Bar Managers
WHAT YOU COULD EARN:
As Restaurant and Catering Establishment Managers and Proprietors:
POTENTIAL
£40,060
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ANNUAL OPENINGS 560 In the East of England
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CAMBRIDGE CAMPUS
Kings Hedges Road
Cambridge
CB4 2QT
01223 418200
cambridge@camre.ac.uk
HUNTINGDON CAMPUS
California Road
Huntingdon
PE29 1BL
COURSE ENQUIRIES
01223 226315
enquiry@camre.ac.uk
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