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Diploma in Food Production and Cooking - Level 2Apply Now »

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Level: 2

Location: Other

Years: 1

Weeks: 52

Hours:

Start: Roll On Roll Off - Contact Us

Days / Times: Contact Us

Tuition (£): 0.00*

Interview: N

Course Summary

This course will focus on preparing, cooking and serving food such as pastry, butchery, fish-mongering and sauce work. In addition to developing practical skills, students will learn the theory behind the practices and gain the confidence needed to further their career as a chef. The following areas will be covered:

  • Preparing and cooking stocks, soups, sauces, fruit, vegetables, rice, pasta, grains and eggs
  • Cooking and finishing basic meat, fish, poultry and vegetable dishes
  • Maintaining food safety when storing, preparing and cooking food
  • Maintaining, handling and cleaning of knives
  • Investigating the catering and hospitality industry
  • Health and safety in catering and hospitality

Entry requirements

There are no formal requirements but you must be working in a kitchen environment and serving food.

Course Content

  • Preparing and cooking stocks, soups, sauces, fruit, vegetables, rice, pasta, grains and eggs
  • Cooking and finishing basic meat, fish, poultry and vegetable dishes
  • Maintaining food safety when storing, preparing and cooking food
  • Maintaining, handling and cleaning of knives
  • Investigating the catering and hospitality industry
  • Health and safety in catering and hospitality

How will I be assessed?

The course entails observations and assessments, with full support from your assessor.

Are there any additional costs or specialist equipment required?

To be discussed.

What can I do after this course?

Students can progress to courses such as the Level 3 NVQ Diploma in Professional Cookery.

Did you find the course information on this page useful?

 

* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

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Jack Bowler

Jack Bowler

Foundation degree puts more choices on menu for catering student Jack

Derby College catering student Jack Bowler has extended his menu of career choices by taking a foundation degree in international hospitality management.Jack, who already holds level 2 and 3 qualifications in catering and hospitality via the college is now learning the management and front of house aspects of the hospitality industry as well as the catering side.During his level 3 course Jack also gained confidence-building experience through working at the college's Engine Shed fine dining restaurant at the Roundhouse.Jack, who was inspired to cook from a young age by his mum and gran, now plans to progress to level 5 and gain his BA Honours degree. He is currently working in the kitchens at Calke Abbey at weekends and will be taking on more shifts when he completes his foundation degree. Ultimately he hopes to find a job in his chosen field through educational work experience.

He said: "I love cooking but it's been interesting learning new things and finding out about the management aspects too. I enjoy being front of house as I've always liked interacting with customers.

"Derby College has such great facilities, including the new Fujitsu and Intel Innovation Hub which recently opened at the Roundhouse. The hub's got fantastic top of the range technology and quiet study areas."


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