• Course
    Overview
  • Units and
    Structure
  • Entry
    Requirements
  • Tutors and
    Support

Course Overview

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.

Level
Level 2
Duration
1 year full-time
Awarding Body
City & Guilds
Course Fees
Click here for fee information
Aged 19 and over? Click here to find out about our financial support available

Units and Structure

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 vegetables5 hour
  • 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.

Entry Requirements

You'll need to have:

  • City and Guilds Level 1 Diploma in Introduction to Professional Cookery
  • NVQ Level 1 in Food Preparation
  • Relevant Industrial Experience
  • All applicants must complete an initial assessment in Maths and English and attend an interview

For equivalent qualifications see our Entry Requirements Explained page.

Tutors and Student Support

Lisa Pyott

Lisa Pyott

Curriculum Lead and Course Tutor

I have worked in the Catering and Hospitality Industry for many years.  It all started after spending two years at Bury Catering College which was one of the best times of my life and I was hooked on becoming a chef. I joined the Royal Air Force as a Chef and spent 15 years travelled around the world cooking for Royalty, dignitaries, Members of Parliament, Airmen and Soldiers. I have worked in many restaurants and contract catering events and was an Executive Chef of a Fine Dining Restaurant.

I am very passionate about education and passing on my skills.


Student Support and Facilities

As a student, you’ll have access to a wide range of facilities, services and support, including:

  • Step outside the classroom  and access our state of the art facilities as well as 3 huge Learning Resource Centres with thousands of resources to use
  • With hands-on experience you’ll be prepared for employment with a competitive edge.
  • A dedicated impartial careers advice team to help you on your future path
  • Our wide range of courses means that we can offer the right paths to get you where you need to be
  • Our Hub campus is right in the heart of the town centre meaning you can find your way to us easily
  • Outstanding student support throughout your studies with us.
93% of learners achieved their qualification in 15/16

Student Comment

Throughout the two years I was enrolled onto this course I learnt a lot of skills varying from customer care, organisation, marketing, knife skills, teamwork and most of all I gained confidence.

After the course I have gained my personal license, I am still working at the same pub, but now as Assistant Manager

Leah Merchant Professional Cookery Level 2

Employer Comment

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Having students from a AA awarded Restaurant reassures us as a company of the standards and quality to what the students are taught which is paramount with us.

Thank you to the team! We will continue with this invaluable relationship.

Ian Allgood General Manager, The Cadeby Inn

Progression and Employment

This Qualification will provide opportunities to progress to further study, or gain employment preparing and cooking food for customers in the hospitality industry in positions such as a Commis Chef and positions within hotels, cafes and restaurants with a starting salary of £14,000.

More about this course...

Talented Athlete Scholarship Scheme

We're proud to be able to offer Dual Career Accreditation via the Talented Athlete Scholarship Scheme. This is a Sport England funded partnership between athletes, education institutions, and national governing bodies of sport.

The Scheme helps athletes in education – aged 16-plus – to get the very best from their sporting and academic careers without having to choose between the two.

Click here to find out more about TASS

Talented Athlete Scholarship Scheme logo

Apply or Enquire

Want to know more or chat to us?

Have any further questions about this course? You can contact someone specifically about it by using the details below or filling in the enquiry form.

Lisa Pyott
01302 553659
lisa.pyott@don.ac.uk

Make an enquiry

Course Enquiry Form (Generic Infocentre)
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You can contact the enquiries team if you'd like to change or remove your enquiry. Via email on info.centre@don.ac.uk or telephone 0800 358 7575.

Want to apply for this course?

You'll need to have:

  • City and Guilds Level 1 Diploma in Introduction to Professional Cookery
  • NVQ Level 1 in Food Preparation
  • Relevant Industrial Experience
  • All applicants must complete an initial assessment in Maths and English and attend an interview

For equivalent qualifications see our Entry Requirements Explained page.


GCSE Grades are changing from 2017. Need to know more? Click here for information.

Application & Enrolment

To apply for this course, please complete our online application form or download a printable form.

Apply Now