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Food Preparation and Cooking Apprenticeship Level 2 at Warwickshire College Group

Course description

You will develop skills for perparing and cooking all types of food in a professional and customer focussed environment.

Course content

You must achieve a minimum of 40 credits. This includes three mandatory units: 
Maintenance of a safe, hygienic and secure working environment 
Working effectively as part of a hospitality team 
Maintain food safety when storing, preparing and cooking food

You choose modules up to a minimum of 16 credits from Group B: 
Cook – freeze food (3 credits)
Produce basic pastry products (5 credits)
Produce basic hot sauces (4 credits)
Produce basic pasta dishes (3 credits)
Produce basic fish dishes (4 credits)
Produce basic meat dishes (4 credits)
Produce cold starters and salads (3 credits)
Produce basic hot and cold deserts (3 credits)
Produce basic rice, pulse and grain dishes (3 credits)
Produce basic bread and dough products (4 credits)
Cook-chill food (3 credits)
Produce basic cakes, sponges and scones (4 credits)
Produce flour, dough and tray baked products (3 credits)
Produce basic vegetable dishes (4 credits)
Produce basic poultry dishes (4 credits)

You choose modules up to a minimum of 16 credits from Group C: 
Maintain an efficient use of resources in the kitchen (3 credits)
Produce healthier dishes (3 credits)
Modify the content of dishes (4 credits)
Prepare meals to meet relevant nutritional standards set for school meals (4 credits)
Maintain an efficient use of resources (4 credits)
Prepare, operate and clean specialist food preparation and cooking equipment (4 credits)
Prepare hot and cold sandwiches (2 credits)
Set up and close kitchen (4 credits)
Produce basic egg dishes (3 credits)
Convert a room for dining (3 credits)
Prepare meals for distribution (2 credits)
Promote new menu items (3 credits)
Prepare and cook food to meet the requirements of allergy sufferers (3 credits)
Liaise with care team to ensure that an individual’s nutritional needs are met (3 credits)
Present menu items according to a defined brand standard (3 credits)
Provide a counter and take-away service (3 credits)
Maintain and deal with payments (4 credits)
Complete kitchen documentation (3 credits) 
Employment rights and responsibilities in the hospitality, leisure and travel and tourism sector (2 credits)
Give customers a positive impression of yourself and your organisation (5 credits)

Assessment

This is completed both at college in our purpose built kitchens and within the workplace

Future opportunities

This qualification is aimed at those working or who are seeking to start a career in professional catering and hospitality. It can be taken whilst in the workplace to allow hands on experience as you train. Progression is onto the level 3 advanced culinary diploma - specialising in either advanced food prep and cooking or advanced patisserie and confectionary.

How to apply

If you want to apply for this course, you will need to contact Warwickshire College Group directly.

Last updated date: 19 January 2017
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