Level 2 Qualifications in Professional Cookery and Culinary Skills

Course Details  – Level 2 –Certificate in Culinary Skills  

Qualification: Certificate

Subject Area: Catering and Hospitality

Level: 2

Age Group: 16-18 and up to 25 with an ECHP

Locations: Greenbank College

What will I study?

This qualification will help you build on existing skills and certify your techniques and experience to work as a chef. This course includes a range of modules to provide important insights into the industry including including:

  • health and safety in catering and hospitality
  • creating healthier food and special diets
  • how to organise and deliver catering operations
  • costs and menu planning.
  • Food preparation of: stocks, soups and sauces, fruit and vegetables, meat and offal, poultry, fish and shellfish, rice, pasta, grains and egg dishes, produce hot and cold desserts and puddings, biscuit, cake and fermented dough products.

How will I be assessed?

Students will be assessed throughout the course through practical assessments and written tests to evidence their skills and knowledge.

What are the entry requirements?

L1 English and Maths are required for Level 2 Study Programmes.

Course Details  – Level 2 – Diploma in Culinary Skills

Qualification: Diploma

Subject Area: Catering and Hospitality

Level: 2

Age Group: 16-18 and up to 25 with an EHCP

Locations: Greenbank College

What will I study?

If you have basic skills and experience as a chef, this Level 2 Diploma in Culinary Skills will suit you. Upon completion of this course you will have the skills required to succeed in more senior culinary roles.

Topics include:

  • Health and safety in catering and hospitality
  • Healthier food and special diets
  • Catering operations, costs and menu planning
  • Prepare and cook stocks, soups and sauces
  • Prepare and cook fruit and vegetables
  • Prepare and cook meat and offal
  • Prepare and cook poultry
  • Prepare and cook fish and shellfish
  • Prepare and cook rice, pasta, grains and egg dishes
  • Produce hot and cold desserts and puddings
  • Produce paste products
  • Produce biscuit, cake and sponge products
  • Produce fermented dough products

Students completing this course will gain work experience in Greenbank College’s Cafeteria and  complete 38 hours’ work placement with an employer partner

How will I be assessed?

Students will be assessed throughout the course through practical assessments and written tests to evidence their skills and knowledge.

Course Details  – Level 2 – Technical Certificate in Professional Cookery

Qualification: Technical Certificate

Subject Area: Catering and Hospitality

Level: 2

Age Group: 16-18 and up to 25 with an EHCP

Locations: Greenbank College

What will I study?

This qualification will help you build on existing skills and certify your techniques and experience to work as a chef. This course includes a range of modules to provide important insights into the industry and the opportunity to explore and perfect a wide range of food preparation methods and techniques.

How will I be assessed?

Students will be assessed throughout the course through practical assessments and written tests to evidence their skills and knowledge.

What is a Study Programme?

If you are aged 16 – 18 or up to 25, declare a disability and have an EHC Plan this course will form part of your study programme.

The programme also includes:

  • English & Maths
  • Citizenship & Employability
  • Work Experience or Placement
  • Enrichment
  • 1-to-1 Personal Tutor Sessions

Find out more about our Study Programme

How much will the course cost?

Courses are free for all students aged 16 – 18 (or up to 24 if you declare a disability and have an Education, Health & Care Plan).