This course is suitable for students who intend to start a career as a professional chef. The course will allow for the development of basic culinary skills but will progress quickly into the more technical aspects of the hospitality trade. There will be a focus placed on developing an understanding of professional techniques to support progression onto a higher level course in college or into a professional kitchen at a junior level.
You will be required to complete 37 hours of industry work experience in a professional kitchen (between October and May the following year). Support for this is available from our dedicated work placement team.
If you are aged 16-18, you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven’t already achieved a grade 4 or above.
What You'll Learn
Support for this is available from our dedicated work placement team.
You will start with the basics, beginning with stocks, soups and sauces. This will progress onto meat, offal, poultry, fish and seafood. There will also be an introduction to biscuit, cake, sponge and fermented dough products.
As a team, we will produce all dishes for Zest to the highest level in our busy café area, where you will be working in a real working environment to help prepare you for employment or further study.
Entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. GCSEs in both English and maths at grade 3 or above is required.
Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.
How you will be assessed
This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. These will run alongside five units that are assignment based. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe.
Tuition Fees (16-18): £0.00
Tuition Fees (19+): £2853.00
Throughout the year you will take part in enrichment activities and employment opportunities within one of our careers fairs. You will need a full set of catering knives and chef’s whites approximate cost is £262 however the college has a means-tested support fund which if you qualify can help with your additional costs including kit, travel and material fee. Details of the recommended supplier provided on enrolment. Students continuing from a previous course may only need to replace some items.
If the course is longer than one year the total fees are for the first year only and further fees may apply in future years. All fees are based on a ‘home’ learner status. Please contact us for information on overseas fees.
For more information, please see our course fee disclaimers page.
Course and Career progression
On successful achievement of your level 2 course, you could choose to progress onto a level 3 Advanced Technical Diploma for Professional Cookery (Kitchen and Larder) or an advanced apprenticeship in hospitality or cookery. Alternatively, you may wish to find employment in the hospitality industry as a commis chef or similar position within hotels or restaurants.
What Happens Next
Apply online via UCAS Progress or the College website. You will need details of your qualifications, a reference, and a personal statement to complete your application. Once your application has been successfully processed, you will be sent a conditional offer and be invited to a welcome event at the College to meet your tutors, learn more about your chosen course of study and tour the facilities. You will then need to confirm your acceptance of the course offered to you.