Home » Courses » VTCT Level 2 Diploma in Food, Beverage and Professional Cookery

VTCT Level 2 Diploma in Food, Beverage and Professional Cookery

Develop your skills, knowledge, and experience by working hands-on in an industry-standard environment. You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry.

why choose this course?

The Level 2 Diploma is based on the national occupational standards for Hospitality & Catering and includes all the required elements to work effectively as a commis chef or Front of House Team Member. The majority of your time at College will be spent in a practical environment in the College’s service kitchen and restaurant as well as the traditional training kitchen where you will develop essential skills and be taught hands on with the majority of your units. Theory work, which is related to the practical work, is taught in a classroom situation. In the theory units, you cover topics such as food hygiene, service skills, health and safety, restaurant operations and kitchen preparation and service techniques.

If you are a full-time learner, you will follow a study programme which will consist of your main course plus English and Maths (where necessary). We have built up a wide a varied group of employers who support and help with the program of study enabling an in-depth amount of varied outstanding employer engagement and enrichment. Such employers include Rick Stein, Paul Ainsworth (Paul Ainsworth Academy) and Michael Cains as well as valuable support from local businesses who surround us. Individual support, tuition and advice are available from our team of experienced and qualified tutors, assessors and advisors.

Apply for this course

Start date: 09/09/2024

Course code
V2PCOOK24P
Level
Level 2
Location
Penwith College
Duration
1 year
Qualification
Other

top course highlights

outstanding employer links

Award-winning training restaurant

modern equipment

excellent tutor support

Hospitality & Professional Cookery 317

Learn from sector experts

You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry.

Hospitality & Professional Cookery 329

Develop work-related skills

During your tutorial programme, you will also develop personal and work-related skills which will help prepare you for full-time work or progression on to higher education after you have completed your full-time training in College.

Hospitality & Professional Cookery 313

Enjoy professional surroundings

Our kitchens and restaurant are filled with the latest industry-standard equipment and resources. We enjoy partnerships with many large suppliers meaning students get to experience a truly real life working environment whilst in education.

what will i learn?

Throughout this qualification, learners will begin the development of their knowledge and understanding of relevant industry standard proficiency. Including how to plan, prepare, cook and finish a variety of dishes following the basic methods and processes used in a professional environment.

The knowledge, understanding, skills and techniques learners will cover include units such as:

The catering & hospitality industry: This unit will develop learners’ knowledge and understanding of the different types of businesses within the catering and hospitality industry and the range of products and services offered. Learners will develop an understanding of the size and structure of the catering and hospitality industry and its importance to individuals, businesses and the UK economy. Learners will also develop knowledge of trade and professional associations that operate in the catering and hospitality sector as well as an appreciation of other related industries. Learners will explore and understand career opportunities available in catering, hospitality and related industries as well as the skills and attributes required to be successful and the training pathways to take in order to pursue a career within the sector.

Menu planning & costing: The aim of this unit is to develop learners’ knowledge and understanding of the wide range of menu styles used in the catering and hospitality industry. Learners will be able to identify different menus and the service items that are used with them; they will also be able to identify different dietary requirements of customers and how this links to menu knowledge. Learners will examine the basic costs associated with the catering and hospitality industry and the factors that must be monitored to control them. Learners will carry out basic calculations to determine the cost and selling price of food dishes and will investigate how agreed net profit can be achieved.

Desserts: The aim of this unit is to develop learner’s knowledge, understanding and practical skills in preparing and cooking desserts, which includes the preparation and cooking of fruit. Learners will investigate different types of desserts so they have an understanding of the range available. Learners will also develop their practical skills and focus on the production of a dessert, demonstrating preparation, cooking and finishing skills. Learners will review their own performance and know how to correct errors and improve the dessert.

Fish & shellfish: The aim of this unit is to develop learners’ knowledge, understanding and practical skills in preparing and cooking fish and shellfish. Learners will investigate different types of fish and shellfish so they have an understanding of the range available. Learners will develop their practical skills and focus on the production of fish and shellfish dishes demonstrating preparation, cooking and finishing skills. Learners will review a finished dish and identify strengths and areas for improvement.

Meat & offal: The aim of this unit is to develop learners’ knowledge, understanding and practical skills in preparing and cooking meat and offal. Learners will investigate different types of meat and offal so they have an understanding of the range available. Learners will develop their practical skills and focus on the production of meat and offal dishes demonstrating preparation, cooking and finishing skills. Learners will review a finished dish and identify strengths and areas for improvement.

In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability, commercial skills, problem solving, research skills, stock control, financial controls, menu designs and event planning. All of which are highly valued by employers.

You also have the opportunity to study the CIEH Level 2 Award Food Safety (if not already done so). This is a one-day intensive course for people working in a professional hospitality and catering environment.

Read More

where will it take me?

This qualification will enable you to gain employment within many types of catering and hospitality establishments or progress onto the next level of an Apprenticeship within Hospitality or Full time TLQ/VRQ Level 3 in Professional Cookery, Team leadership & Supervision. Successful completion of these courses opens up many hospitality & catering opportunities.

Past students have gained employment with companies such as Rick Steins, St Austell Brewery, Nathan Outlaw and been part of the Paul Ainsworth academy.

assessment arrangements

The VTCT Level 2 Diploma in Food, Beverage & Professional Cookery Studies are assessed through practical assessments, assignment-based activities as well as observations taken place during the real working environment.

entry requirements

You must attend an interview with the course manager, your experience and/or performance and attitude will be taken into account, there are no specific grade requirements to join this course, please take into account if grade 4 in GCSE English and/or Maths isn’t achieved at school, this will be retaken at college.

Information & Support

Working within the Student Services area, the Student Support team will see you on a one-to-one basis and offer advice and guidance on financial, personal and emotional issues. A professional team of staff work together with your personal tutor to support you so that you can successfully complete your course and recognise pathways to progression after leaving College.

Meet the staff, tour the campus and find out about life as a student at one of the best colleges in the country.

What you could earn

  • Chefs
  • Kitchen and Catering Assistants
  • Waiters and Waitresses
  • Restaurant and Catering Establishment Managers and Proprietors
  • Catering and Bar Managers
  • Cooks
  • Customer Service Occupations
  • Hotel and Accommodation Managers and Proprietors
Potential Salary

£31,841

Entry Level Salary

£9,519

Average Salary

£21,826

Annual openings in Cornwall

171

Potential Salary

£22,500

Entry Level Salary

£2,500

Average Salary

£9,719

Annual openings in Cornwall

286

Potential Salary

£22,169

Entry Level Salary

£2,638

Average Salary

£10,030

Annual openings in Cornwall

247

Potential Salary

£44,987

Entry Level Salary

£11,157

Average Salary

£26,667

Annual openings in Cornwall

120

Potential Salary

£34,619

Entry Level Salary

£10,474

Average Salary

£23,731

Annual openings in Cornwall

55

Potential Salary

£28,785

Entry Level Salary

£6,662

Average Salary

£14,293

Annual openings in Cornwall

44

Potential Salary

£33,581

Entry Level Salary

£7,791

Average Salary

£20,703

Annual openings in Cornwall

87

Potential Salary

£48,317

Entry Level Salary

£14,517

Average Salary

£27,921

Annual openings in Cornwall

58

Our colleges

Truro College
College Road
Truro
Cornwall
TR1 3XX

  • Reset
  • Result Type