Certificate in Culinary Skills Level 2

Study Level

Level 2

Location

Lowestoft Campus

Duration

6 weeks

FT / PT

Part-time

This course is specifically designed to develop practical catering skills to introduce you into the vibrant hospitality industry.

You will learn in our on-site kitchens using industrial equipment working with our team of chefs who all work and support the local hospitality industry and are responsible for the culinary delights of the college’s popular East restaurant open to the public.

You will have the opportunity to prepare and cook a range of dishes including:

  • Stocks, soups and sauces
  • Meat and poultry
  • Rice, pasta, grains and egg dishes
  • Hot and cold desserts and puddings
  • Pastry products
  • Biscuits, cakes and sponges
  • Fermented dough products

This course will run one day or evening a week over six weeks.

Requirements

There are no specific entry requirements for this qualification.

Assessment

You will complete individual practical tasks and two assessments. Collectively the practical assessments will cover all the activities in the outcomes, as well as sampling the underpinning knowledge to verify coverage of the units.

Progression

You can progress to study our Level 3 Professional Cookery course.

Career opportunities include a chef (professional cookery or production), restaurant management, food and beverage service, bar and barista, conference and banqueting and school and residential home food production service.