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Professional Cookery Diploma Level 2 (QCF) at York College

Course description

The content of this qualification is designed to meet the needs of candidates who want to work as chefs in the catering and hospitality sector by providing them with a wide range of high quality cooking skills that they can apply across a range of catering contexts.

Units covered include:

  • Healthier Food and Special Diets
  • Investigate the Hospitality and Catering Industry
  • Food Safety in Catering
  • Health and Safety Awareness for Catering and Hospitality
  • Catering Operations, Costs and Menu-planning
  • Apply Workplace Skills

You will prepare and cook the following: stock, soups, sauces, vegetables, fruit, poultry, fish, meats, shellfish, grains, pasta, puddings, dough products, pastry, cakes and biscuits.

Entry requirements

Students must have achieved either Level 1 Diploma in Introduction to Professional Cookery at Merit/Distinction grade or NVQ Level 2 Food Preparation and Cooking.  You will also need to have achieved 3 GCSEs at grade C, including Maths and English (grade 4), or Level 2 Functional Skills in Maths and English.  All applicants need to be successful at interview.

Assessment

Written assignments, short answer tests and practical examinations.

Future opportunities

Students may progress into employment, or onto Level 3 Professional Cookery, Level 3 Patisserie and Confectionery or Level 3 Hospitality courses.

Potential job occupations include:

Chef
Catering Assistant
Cook

How to apply

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

Last updated date: 19 October 2016
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