VRQ Level 2 Certificate Professional Chef and Restaurant VRQ2 at University of West London
This is a new fast-track full-time course ideal for 16-18 year old students wishing to train for a career as a professional chef or as a member of a professional restaurant team. The course has been developed with the help of our industry contacts and is
supported by the Royal Academy of Culinary Arts and the Craft Guild of Chefs.
The course provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food trends.
The course covers a range of subjects, including investigating the hospitality industry, kitchen operations and costings as well as generic hygiene, and health and safety. You will also undertake practical study, including culinary skills, preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry.
At Level 3 you will have a choice of two pathways; the professional chef route or the hospitality supervision route. English and mathematics will be studied throughout all pathways to GCSE level. (this will include functional skills at Levels 1 and 2).
You will study:
VRQ Level 2 Diploma Professional Cookery/Diploma in Food and Beverage Service
- Investigate the Catering and Hospitality Industry
- Food Safety
- Health and Safety
- Healthier Foods and Special Diets
- Kitchen Operation Costs and Menu Planning
- Applying Workplace Skills - Employability
- Stocks, Soups and Sauces
- Vegetables and Fruit
- Meat and Offal
- Fish and Shellfish
- Rice, Pasta, Grains and Eggs
- Desserts and Puddings
- Restaurant Operations
- Food and Beverage Service
- Barista Skills Level 2.
A good standard of secondary education with a good pread of GCSE results, normally in a minimum of four subject areas at grade A*–D. You must also have a positive attitude towards food and the hospitality industry. You may be required to take a basic skills test at interview.
No fees for 16-19 year olds except £75 registration fee.
On successful completion of this course, you will have developed the knowledge and skills to be employed as a commis chef, a chef de partie, a sous chef, progressing through to head and executive chef.
By the restaurant route, you might consider roles such as assistant manager, with progression opportunities to manager, director or owner. Many of our graduates are now working as either head chefs or restaurant managers in five star hotels, Michelin starred restaurants, and contract management companies, or as product development chefs for leading catering and food manufacturing companies.Study progression
If you are interested in continuing your culinary studies, you can choose to progress onto our Chef and Restaurant VRQ Level 3.
How to apply
If you want to apply for this course, you will need to contact University of West London directly.