Accessibility links

Cookery and Hospitality Level 2 at Calderdale College

Course description

If you have a passion for food and would like a career in professional cookery, this year-long, nationally recognised qualification will help you develop the skills and knowledge that this fast-paced industry requires. You will train in our professional standard kitchens studying techniques in preparing and cooking different types of dishes including pastry, bread, shellfish, meat and poultry and soups, stocks and desserts. You'll also build skills to help you be an effective member of a professional team along with gaining essential health and safety knowledge.

Course content

An exciting course that will give you the skills and motivation to work in an industry that is increasingly popular. During the year you will engage in one weeks work experience and take part in work related activity The units are designed to give you the skill and knowledge to work in any professional kitchen. Below is a taste of some of the skill units you will achieve:
  • Prepare and cook stocks, soups and sauces
  • Prepare and cook fruit and vegetables
  • Prepare and cook meat and offal
  • Prepare and cook poultry
  • Prepare and cook fish and shellfish
  • Prepare and cook rice, pasta, grains and egg dishes
  • Produce hot and cold desserts and puddings
  • Produce biscuit, cake and sponge products
 

Entry requirements

Students must possess NVQ 1 Professional cookery or 4 GCSEs at grade D or above to include Maths and English. Applicants will be interviewed and asked to complete a dexterity assessment. Applicants will be expected to find a work placement for at least one day a week.

Interviews will be held with the specialist tutor. You will be required to bring in any previous qualifications and experience. The interview process involves a formal interview as well as a skills test.

Assessment

VRQs are broken down into Craft and Non-Craft Units.  The non-craft units are assessed by the completion of assignments requiring personal research. Craft units are assessed by short answer questions for knowledge and, for practical skills, a series of tests and end of session synoptic tests in both pastry and kitchen and larder disciplines. The completion of all units results in the award of the Diploma with Pass, Credit or Distinction grades.

Financial information

In most cases students aged 18 and under who wish to enrol on a full time further education course will have their fees waived.  Students who are aged 19 and over and who wish to enrol on a full time course should contact our Student Services Team on 01422-399367 for more information.

Future opportunities

This qualification will provide you with the skill and knowledge to work in a professional kitchen, at home or abroad, and in various settings. The ideal route would be either to progress onto VRQ Level 3 Professional Cookery or an VRQ 3 in Professional Cookery/ Hospitality and Catering.

 

Further information

Please complete an application form and return it to us at the following freepost address:-
Calderdale College Central Admissions Unit, FREEPOST HX2 004, Francis Street, Halifax, HX1 3BR

 or click on the link to apply online http://www.calderdale.ac.uk

How to apply

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

Last updated date: 15 March 2016
Provider logo

Key information

Venues