Professional Cookery – Level 2

This course is the natrual progression option for students who hold a level 1 in hospitality and catering or for those who have 4 grades 3-4 in their GCSE’s. You will build on your knowledge and practical skill development for preparing and cooking dishes through working in industry standard kitchens and commercial restaurant at our on-site facility The Orange Tree, which is opened to the public. You will be completing practical cooking activities and assessments, plus written assignments and short answer test papers. The course focuses on a broad range of culinary skills and several cooking methods, to gain fundamental knowledge within the hospitality and catering industry. Students are encouraged to develop their individual flare and creativity. Units include fruit and vegetables, meat and offal, fish, and shellfish, pasta, grains and rice, food safety, safe knife skills and employability. There is greater involvement with restaurant sessions and service to the public. The catering students will also take part in various competitions throughout the year where they can really show off their passion and flare. Industry placement is a requirement throughout the course to gain real insight into the industry. You will need to purchase a uniform and a knife kit.