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Professional Cookery Technical Certificate level 2 – C6197

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Course Overview

This course is taught over one year and gives you a broad overview of the principles of cookery covering meat, fish, poultry, vegetables, vegetarian cuisine and desserts while producing food to restaurant standard. You will have the opportunity to cook in an award-winning restaurant. You will also gain the opportunity to serve freshly-prepared food.
You will be required to complete 37 hours of industry work experience in a restaurant, hotel or catering establishment kitchen of equal standing to the level 2 course that you have applied for.

What You'll Learn

Year 1

Does the challenge of cooking excellent food in a hectic kitchen preparing fresh food ready for service appeal to you? Working as a chef is varied, challenging yet very rewarding job. On this course, you will find yourself producing fresh dishes from “fine dining” cuisine in the College’s taste restaurant to preparing both savoury and pastry dishes ready for assessment in the classroom kitchens. You will also have the opportunity to experience serving customers in the restaurant, developing both your food and customer service skills. So if you like working as part of a team producing the finest food and seeing satisfied customers eating your food, this is the career for you.

Entry Requirements

Standard entry to this course requires one reference and ideally a grade 4 in English and maths due to the large proportion of written work to be undertaken. It is desirable that you can demonstrate 90% attendance. 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

You will undertake a formal exam which will include; methods of cookery, commodities, food safety and health and safety.
Your practical skills will be assessed with a three-part synoptic test. Part one will take the form of a planning session, part two will be a practical assessment and part three will summarise your overall assessment performance. Assessments will be externally marked by the awarding body.

Course Fees

Tuition fees

Tuition Fees (16-18): £0.00

Tuition Fees (19+): £3345.00

Additional Costs

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 £262.00 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.

Material Fees

£125.00

Disclaimer

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.

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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 Chefs (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.

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