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Level: 2

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This qualification covers the required skills and knowledge if you want to prepare to work in the hospitality and catering industry. It is designed to meet the needs of students who want to focus on food production and cooking.

There is a growing need for chefs within public houses, cafes and restaurant chains with the appropriate skills. This course helps you build the skills employers are looking for.

Entry requirements

You will need at least a grade D (grade 3) GCSE in English and Maths plus two more grade D (grade 3) GCSEs in other subjects or a relevant Level 1 qualification.

Course Content

The following areas are covered within this qualification:

Mandatory units

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team

Optional units

  • Produce basic fish dishes
  • Produce basic meat dishes
  • Produce basic poultry dishes
  • Produce basic hot sauces
  • Produce basic hot and cold desserts
  • Maintain an efficient use of food resources
  • Maintain an efficient use of resources in the kitchen

Students will complete the mandatory units, plus the required optional units, to achieve the full qualification.

In addition, you will be working to achieve a grade C or above GCSE in English / Maths and will also be undertaking work experience.

How will I be assessed?

Practical assessments will be ongoing.  There are also theory tests and you will build up a portfolio of evidence.

Are there any additional costs or specialist equipment required?

A uniform will be required.

What can I do after this course?

Further Study
You could progress to an advanced apprenticeship in Hospitality and Catering subjects or to other qualifications such as the Level 3 NVQ Diploma in Professional Cookery.

Careers
This qualification could lead to jobs such as:

  • Kitchen assistant
  • Kitchen porter
  • Chef
  • Fast food service assistant

Did you find the course information on this page useful?

 

This course is run at the Roundhouse Campus

About the Roundhouse »

Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler.
Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August. Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering.
Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments.
In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work.
He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.


Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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