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Professional Cookery Level 2 Diploma at Oaklands College

Course description

This course is designed as a natural progression from VRQ level 1. It enables you to gain a professional grounding in preparation, cooking, plating and serving skills.. You will cover a wider range of skills needed to become a professional chef which include how to prepare, cook and present meat, offal, fish and shellfish to name a few. You will learn the importance of hygiene, food costing, menu and kitchen planning, nutrition and compatibility of flavors.

Course content

For the qualification you will need to complete 15 Units. Theory based Modules include: Developing skills for employment in the Hospitality Industry, Food Safety in Catering. Health and Safety in Catering and Hospitality. Healthier foods and special diets. Catering operations, costs and menu planning. Practical based Modules include: 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 paste products.

Entry requirements

Formal entry qualifications are required, you will need to have completed and passed a professional level 1 qualification or had experience of working as a chef in the industry. GCSEs at grade D or above are required due to the academic side of the qualification. Enthusiasm with a real passion for food and a willingness to learn. 95% attendance is required to achieve the qualification.

Do you have a passion for cooking and want to become a professional chef? If you can answer YES to these questions this is the course for you.

Assessment

You will be continually assessed within the practical kitchen environment which includes 8 mini tests and 2 main tests which all have time restraints. You will need to produce an on line portfolio of evidence which includes assessments for theory subjects and short knowledge tests for practical subjects undertaken under test conditions.

Financial information

Students will need uniform, knives and books, the total cost of which is approximately £170.00.

16-18 years old, no tuition fees apply to Full Time courses and fees subject to confirmation. Additional costs applicable to BHS courses

Future opportunities

On successful completion of this course your progression routes could be Employment, NVQ level 3 in professional cookery or level 3 diploma in hospitality

Further information

The qualification includes everything needed to become a professional chef

How to apply

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

Last updated date: 09 September 2016
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