CG L2 Dip in Professional Cookery

What is this course about?

This course is a natural progression from the Level 1 Food Preparation and Cooking qualification and is part of the Hospitality Programme. It takes into account the latest approach to food safety legislation and current industry practices. There are practical cookery classes, lectures and tutorials. The course is based on realistic working practice which includes the running of a commercial restaurant, production kitchen and coffee shop, conference and banqueting facilities and industry professionals giving talks, demonstrations and development opportunities.

Entry Requirements

4 GCSEs grade D or above. BTEC Introductory Certificate or Diploma, appropriate NVQ Level 1, or another relevant Level 1 or Foundation qualification. You will have a pre-induction interview/assessment to make sure this is the right level for you.

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CG L2 Dip in Professional Cookery

Start: 02/09/2020
Days: Tue
Time: TBC

How is it taught

A variety of teaching methods will be used through your training, including practical cookery classes, classroom teaching, workshops, role play, discussion and work packs. Some independent study is required for which guidance is given. Practical skills and assessments are carried out in the state of the art production kitchens and Atrium Restaurant within the industry standard purpose built facilities. There are practical cookery classes, lectures and tutorials. External employers provide opportunity to observe and be involved in industry product development and demonstrations. Private and individual study may be undertaken in the learning resource centre or the business workshop that contains relevant hospitality and catering textbooks and journals.

How will I be assessed?

The assessment process involves the collection of e-portfolio or paper based portfolio evidence which may take the form of practical observations, questioning, online tests, projects, assignments. You will be meeting and working with members of the public and paying customers for assessment purposes, you will participate in experience of work.

What else do I need to know?


This is a vocational course giving you the training and skills needed for employment, good punctuality and attendance is essential. The content of this qualification is underpinned by the belief that to work as a successful chef in the catering industry it is essential to have a good foundation in a wide range of high quality cooking skills and to be able to apply them across a range of catering contexts. You will be required to purchase a set of chef’s knives and a kitchen uniform (whites), and a food service uniform. It is essential to wear protective clothing to comply with the Health & Safety at Work Act. The correct uniform is also an integral part of the assessment process. The recommended uniform needs to be worn at all times during practical activity. A professional appearance is necessary with a good standard of personal hygiene. Some courses have trips or visits which may have a cost attached. You will also have the opportunity to be entered in national skills competitions representing the College. Optional units may change depending on employer requirements. When carrying out independent study and e-learning you will be able to use the College Learning Resource Centres, where you can access computers, text books DVD’s and other learning materials. You will also continue to develop your skills in maths and English as these continue to be an important element of your study.

What could I do next?


On completion, students may progress to Professional Cookery Level 3. This qualification is also an excellent starting point to enter employment.
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