Course Details

The programme is for students over the age of 16 who are interested in pursuing a career in the hospitality industry.

The course is also open to adults, and those who have acquired the necessary skills through working in the industry.

Students learn through working in the following environments:

- Aspire Restaurant & Bar

- The Production Kitchen

- Skills classes (preparation, cookery & pastry)

- Theory classes

- Functional skills classes

The programme includes the necessary practical skills and knowledge to meet the requirements of a Vocational Related Qualification (VRQ)

Level 2 Diploma in introduction to professional cookery (7100-02)

Mandatory units include:

- Investigate the catering & hospitality industry

- Food safety in catering

- Health & safety in catering & hospitality

- Healthier foods and special diets

- Kitchen operations, costs & menu planning

- Applying workplace skills

- Prepare & cook, stocks, soups & sauces

- Prepare & cook, fruit & vegetables

- Prepare & cook, meat & offal

- Prepare & cook, poultry

- Prepare & cook, fish and shellfish

- Cook rice, pasta, grains & egg dishes

- Prepare & cook, desserts & puddings

- Prepare & cook, bakery products

The Level 2 programme also includes:

PROFESSIONAL FOOD AND BEVERAGE SERVICE

-Principles of menu knowledge and design

-Food and beverage serving skills

-Principles of beverage product knowledge

-Service of teas and coffee

-Professional food and beverage service

-Legislation in food and beverage service

-Customer service for Hospitality, Leisure, Travel and Tourism

-Customer service for front line staff

-Handling payments and maintaining payment point

Successful students will achieve:

VRQ Level 2 in Professional cookery

BTEC First Certificate in Hospitality

CIEH Level 2 Food Safety in Catering Award

CIEH Level 2 Health and Safety Award

Functional Skills Requirement

To prepare you for a higher level course, employment or university you will be required to achieve key skills qualifications in Application of Number and Communication

Course Length

1 year

Course Location

Course Level

Level 2

Course Entry Requirements

5 GCSEs at Grade D including Maths and English; or equivalent Level 1 qualification.

Course Assessment

Assessment of practical craft units and graded assignments.

Course Progression

On successful completion of this programme, students have the option of progressing onto a Level 3 programme or entering the workplace. You have the choice of 4 progression routes at Level 3: specialising in Pastry and Confectionery, Kitchen and Larder, or Restaurant Supervision, or alternatively, Hotel, Events and Restaurateur National Diploma/Certificate.

Course Additional Information

The Aspire Restaurant Bar is open to the public for lunch and dinner and offer a realistic working environment for students. There are four well-equipped specialist kitchens for training purposes and a demonstration kitchen for presentations and theory workshops. A well-stocked library and learning resource centre and computer workshop are available for all students.

Students will be required to purchase a chef and restaurant uniform, a set of knives and text books

Course Further Information

Please contact Course Enquiries on 0161 886 7070