Professional Chef Level 2

Course Overview

Students learn through a combination of real life working environments, theory classes and skills classes.

Units include:

- Health, safety and security

- Effective teamwork

- Maintain food safety, storing, preparing and cooking food

- Prepare fish for basic dishes

- Prepare meat for basic dishes

- Prepare poultry for basic dishes

- Cook and finish basic fish dishes

- Cook and finish basic meat dishes

- Cook and finish basic poultry dishes

- Cook and finish basic vegetable dishes

- Prepare, cook and finish basic hot sauces

- Prepare, cook and finish basic soups

- Make basic stock

- Preparation and cooking of bread and dough products

Functional Skills requirement;

To prepare you for a higher level course, employment or university, you may be required to achieve a functional skills qualification in English and maths or English and maths at GCSE level. These qualifications will be studied at the appropriate level for your personal development/progression needs.

All students need to complete a work placement

Will there be any extra costs involved?

Students are required to purchase uniform and knives (if not previously purchased at Level 1) and a recommended text book.
Please contact :- 0161 952 4679
. Start date: 02/09/2019

Course Requirements

4 GCSEs at grade 3 or above including maths and English The course is open to adults or students who have completed Level 1 or those who have acquired the necessary skills through working in the industry.

Course Progression

Successful students can progress on to BTEC Level 3 Extended Diploma in Hotels, Events and Restaurateur. Advanced Kitchen and Larder Skills Level 3 Advanced Pastry Skills Level 3 Advanced Apprenticeship in Kitchen and Larder Level 3

Course Assessment

How is the programme assessed? Assessment of practical craft units and multiple choice tests. Examining/Validating body City & Guilds Chartered Institute of Environment Health.

Course Finance

The course fees for academic year 19/20 are £1680.00

Additional Costs


Course Additional Information