Duration: 1 Year Full-time
Start date: 4th September 2017
End date: 8th June 2018
Information Event: Y
- Maintain a safe, hygienic and secure environment
- Working effectively as part of a hospitality team
- Maintain food safety
- Maintain, handle and clean knives
- Prepare and cook sauces, soups, vegetables, meat and poultry, pasta and rice, cold and hot desserts, bread and dough products, pastry products, cakes, sponges, biscuits and scones
If you are accepted onto this course without a Grade C or above in Maths and/or English you will be required to complete the relevant Essential Skills qualification. This will be a compulsory part of your timetable.
Designed to be a natural progression from the Introduction to Professional Cookery Level 1 Diploma, the Level 2 NVQ Diploma in Professional Cookery is aimed at those students wishing to take their studies to the next level, or those wishing to gain a qualification having worked out in the industry. It has more emphasis on practical work and significant time in the real Working Environment.
- The qualification has been designed with industry and professional associations and therefore meets the needs of those delivering and achieving the qualification.
- Guest speakers, e.g. professional chefs, hotel managers, Environmental Health Officers etc.
- Chartered Institute of Environmental Health Level 2 Award in food safety.
- Competition Work.
Assessments are competency based and delivered in the RWE (real working environment) with the combination of multiple choice papers throughout the year, within the time specified, managing resources efficiently, working hygienically and safely.
Hospitality, Tourism & Sport
Level 2 Diploma in Professional Cookery
Ellen Walker – I am a past pupil of Ballycastle High school, and have successfully completed the Level 1 Diploma in introduction to Professional Cookery , achieving grades ranging from pass/merit to distinction, and am glad to say I am back working towards Level 2 Diploma in Professional Cookery. Last year I also achieved the Level 2 Food Safety award and Level 2 ICT essential skills. This is an area I had not pursued at GCSE and had no formal qualification so I felt it is valuable to have along side qualifications in English and Maths especially when you go for a job.
Second year seems to work on the same principle as last year, with assignments, test papers, a sequence of short practical tests, and two major practical assessments at the end of the year. Probably like all students I like the practical part better than the theory I particularly like the day we are time tabled in the production kitchen, where we as training students make the lunch for the rest of the college. This really reflects what the real world of work is like. I also like the opportunities we have when on practical assessment where we can present our food displaying our own personal flair.
In the spring of last year I was lucky in securing a part time job in a local hotel, this not only supplements my spending power, but reinforces skills and knowledge taught in college and vise versa.
I am not sure what I will do at the end of this year, but know if I pass the Level 2 I can return to a part time or full time level 3 course which is always a possibility.