Professional Cookery Diploma in Culinary Skills level 2

This course is suitable for students who intend to start a career as a professional chef. The course will allow for the development of basic culinary skills but will progress quickly into the more technical aspects of the hospitality trade. There will be a focus placed on developing an understanding of professional techniques to support progression onto a higher level course in college or into a professional kitchen at a junior level. As part of the course requirements, you'll engage in a 20-hour work experience program aimed at honing essential employability skills and preparing you for the next phase of your career journey (scheduled between October and May of the following year). Our dedicated work placement team is available to provide support throughout this process. Additionally, you'll take part in activities geared towards personal development, fostering character growth, and building confidence essential for thriving in both personal and professional fields. For individuals aged 16-19, these activities, along with the work experience program, are scheduled into your timetable, with the option to participate in supplementary activities. For other age groups, activities will be tailored to meet specific needs and requirements.

You will start with the basics, beginning with stocks, soups and sauces. This will progress onto meat, offal, poultry, fish and seafood. There will also be an introduction to biscuit, cake, sponge and fermented dough products. As a team, we will produce all dishes for Zest to the highest level in our busy caf� area, where you will be working in a real working environment to help prepare you for employment or further study. Support for this is available from our dedicated work placement team. You will start with the basics, beginning with stocks, soups and sauces. This will progress onto meat, offal, poultry, fish and seafood. There will also be an introduction to biscuit, cake, sponge and fermented dough products. As a team, we will produce all dishes for Zest to the highest level in our busy caf� area, where you will be working in a real working environment to help prepare you for employment or further study. Support for this is available from our dedicated work placement team.

This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. These will run alongside five units that are assignment based. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe.

Direct entry requires a grade 3 or above in both GCSE English and maths. For admission to this course, applicants must provide at least one reference. Additionally, a minimum of 90% attendance is preferred. However, applicants over the age of 19 without formal English and maths qualifications will be considered. For candidates aged 16-18, enrolment will be in a study program that involves retaking GCSEs or pursuing Functional Skills in English and maths if a grade 4 or higher has not been attained.

Upon completing this course successfully, you have the option to advance to Level 3 VRQ Diploma in Professional Cookery or Level 2 Certificate in Patiserie and Confectionery. Alternatively, you may choose to enter directly into employment or pursue an apprenticeship. We are dedicated to offering ample support and guidance throughout the course to facilitate your progression and explore various career opportunities.