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City and Guilds Level 2 Diploma in Professional Cookery at North Shropshire College - NSC

Course description

WHAT DOES THE SUBJECT INCLUDE?

Are you looking to begin or enhance your career in the diverse catering and hospitality industries? This course has been specially designed to further develop your culinary skills, whether you are an experienced chef or new to catering. It is ideal if you are progressing from a relevant Level 1 hospitality and catering course, or from professional experience progressing onto an Level 2 Apprenticeship programme.

You will gain practical knowledge in a range of areas, learning to prepare, cook and present fish and shellfish, meat, poultry and game, vegetable dishes, sauces and dressings, patisserie, fermented goods and desserts. You will also look at gastronomy and food culture.

The course is currently being offered as part of the hospitality and catering programme, alongside the VRQ Level 2 Diploma in Professional Food and Beverage Service. This allows you to gain two professional qualifications, one focusing on hospitality and one focusing on cookery skills. You will be able to enjoy the benefits of a full-time course, whilst gaining practical work skills in the College’s excellent kitchen and restaurant facilities.

WHAT IS THE STRUCTURE OF THE COURSE?

The full programme consists of the following elements:

VRQ Level 2 Diploma in Professional Cookery: In this part of the course you will develop your culinary knowledge and skills, working with a wide range of ingredients and techniques. You will train in the College’s new catering department kitchens and produce top quality cuisine for the College’s showcase restaurant. The broad areas covered include hot and cold food preparation and presentation kitchen work, food preparation, desserts, baking and pastry.

VRQ Level 2 Diploma in Professional Food & Beverage Service: This part of the course focuses on the hospitality and service elements of the food and drink industry. You will benefit from the College’s excellent restaurant facilities, whilst training in a range of general and specialist service skills. The broad areas covered will include customer care, legislation, food and beverage service, menu design and handling payments plus responsible alcohol awareness.

 

Course content

WHAT DOES THE SUBJECT INCLUDE?

Are you looking to begin or enhance your career in the diverse catering and hospitality industries? This course has been specially designed to further develop your culinary skills, whether you are an experienced chef or new to catering. It is ideal if you are progressing from a relevant Level 1 hospitality and catering course, or from professional experience progressing onto an Level 2 Apprenticeship programme.

You will gain practical knowledge in a range of areas, learning to prepare, cook and present fish and shellfish, meat, poultry and game, vegetable dishes, sauces and dressings, patisserie, fermented goods and desserts. You will also look at gastronomy and food culture.

The course is currently being offered as part of the hospitality and catering programme, alongside the VRQ Level 2 Diploma in Professional Food and Beverage Service. This allows you to gain two professional qualifications, one focusing on hospitality and one focusing on cookery skills. You will be able to enjoy the benefits of a full-time course, whilst gaining practical work skills in the College’s excellent kitchen and restaurant facilities.

WHAT IS THE STRUCTURE OF THE COURSE?

The full programme consists of the following elements:

VRQ Level 2 Diploma in Professional Cookery: In this part of the course you will develop your culinary knowledge and skills, working with a wide range of ingredients and techniques. You will train in the College’s new catering department kitchens and produce top quality cuisine for the College’s showcase restaurant. The broad areas covered include hot and cold food preparation and presentation kitchen work, food preparation, desserts, baking and pastry.

VRQ Level 2 Diploma in Professional Food & Beverage Service: This part of the course focuses on the hospitality and service elements of the food and drink industry. You will benefit from the College’s excellent restaurant facilities, whilst training in a range of general and specialist service skills. The broad areas covered will include customer care, legislation, food and beverage service, menu design and handling payments plus responsible alcohol awareness.

 

Entry requirements

Relevant Level 1 qualification, such as VRQ or NVQ in Catering & Hospitality.

Professional Food & Beverage Service or Introduction to Professional Cookery.

Relevant knowledge and professional experience.

Mature applicants by interview.

Financial information

Please contact our Student Finance Officer - Penny Jones - 01691 688029.

Future opportunities

Completion of this course can lead to a number of options in education and employment. You could move directly into employment and apply your knowledge and skills in the workplace. You are encouraged to gain work experience during this course, and may be able to secure a full position when you finish.

Alternatively, you may choose to progress onto a Level 3 course, where you can specialise in either advanced cookery or restaurant hospitality.

 

Further information

You will have the opportunity to work and be assessed in the college restaurant, plus outside catering events and other real workplace environments. You will also be able to achieve a range of related catering awards including Food Safety, Health and Safety, Alcohol Licensing Certificate plus Essential Skills in Communication and Application of Number. There will also be opportunities to participate in national cookery competitions

Please contact our Oswestry Campus - 01691 688000.

How to apply

If you want to apply for this course, you will need to contact North Shropshire College - NSC directly.

Last updated date: 28 October 2015
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