Catering and Hospitality

Catering and Hospitality Diploma in Professional Cookery Level 2

The Aim of the Course

This is a practical, work-related course which will provide you with a detailed overview of working in the Catering and Hospitality industry. You will learn many key cooking principles and practices and a broad range of theory topics to complement the practical activities.

Course Content

The level 2 Diploma is taken in the second year. It is made up of 12 units including:

• Applying Workplace Skills
• Kitchen Operations, Costs and Menu Plans
• Nutritional and Special Diets in Catering
• Plus more advanced cookery methods including preparation of meat, fish, soup, fruit and vegetables, desserts and bakery

To Join the Course

Introduction to practical cookery level 2

Course Length

I year

Methods of Study

Classroom and practical based, with assignments, presentations and reports, working individually and in small groups.

Assessment

Coursework, tests and practical cookery tests.

Are there any extra costs?

Uniform, knives and books
Combines well with
Candidates will also undertake a restaurant qualification

Moving on to another course or career

Upon successful completion you can move onto a level 3 programme or employment within the catering and hospitality industries.

Further Info

For advice or more details please telephone (01225) 312191 or email info@citybathcoll.ac.uk. You may also visit our Student Advice Centre. If you have a learning difficulty or disability please contact Learning Skills to arrange additional help.

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