Professional Chef Level 2 Diploma at Reading College
This course is aimed at those who wish to progress their career in hospitality and professional cookery. The programme allows you to further develop your culinary skills to enable you to prepare, cook and finish a range of dishes to include meat, poultry, fish, vegetables, soups, sauces and pastry products. You will continue to be involved with the hotel, restaurant and tourism industry and will have the opportunity to participate in external trips, local functions and excursions to high profile specialist contributors to the industry. Within the course you will further develop your English and maths skills, which will enable you to complete your coursework and prepare for further study or employment.
You will develop and advance your skills as a professional chef as you continue to work in the specialist kitchens, developing your practical competency in food preparation, cooking and food presentation. You will build skills in how to prepare cook and serve a variety of dishes, effectively plan menus which include food costs, nutrition, cultural influences and current food fashion and trends. On the course you will create classical and modern dishes to be served in the restaurant and other food outlets on the college campus. In addition you will work in the college restaurant participating in all aspects of food and drink service. You will continue to build and develop your skills while dealing with customers and colleagues to maintain the highest standards of customer care and professional service. As part of the course you will be required to record food and drink orders accurately and display a competence in the calculation of food costs and restaurant services. You will serve food using modern and traditional methods to include all aspects of waiter service and front of house management.
City and Guilds level 2 NVQ in Food Service Level 2 VRQ in Professional Cookery.
Chef and Restaurant Level 1 Certificate or other Level 1 qualifications such as VRQ Level 1 Professional Cookery and NVQ Level 1 in Food Service.
You will observe demonstrations and participate in activities that will develop your practical cookery and food service skills. You will work in a realistic production kitchen and restaurant where you will be assessed in your ability to receive, prepare and deliver food orders to paying clients to commercially viable timescales. Your assessments will be observed and recorded and will be supported by written assignments, case studies and tests with end of year final practical assessments.
You could progress to employment in the industry as a professional chef in kitchens, hotels or other food outlets, or to Level 3 courses such as Professional Cookery, Kitchen and Larder and Patisserie.
How to apply
If you want to apply for this course, you will need to contact Reading College directly.