Food Production and Cooking Level 2

Study Level

Level 2

Location

Lowestoft Campus

Duration

22 weeks

FT / PT

Part-time

This course will introduce you to the skills required to cook in licensed retail premises, the NHS, local authority catering (including school meals and residential) and leisure food outlets.

Course content will include:

  • Savoury production of fish, meat, poultry, vegetable, pasta, rice dishes with a range of sauces and salads
  • Sweet production of bread and dough products, cakes, sponges, scones, hot and cold desserts and tray bakes
  • A working understanding of food safety, maintaining a safe, hygienic and secure working environment and meeting dietary needs/allergen awareness

This course may be funded, subject to your personal circumstances. Please contact our Admissions team on 0800 854 695 or email admissions@eastcoast.ac.uk for further details.

 

Requirements

You will need to have achieved a minimum of three GCSEs equivalent to grade 3.

Assessment

Technical competence is assessed by observation which is tracked and maintained individually by each student. The programme is monitored by internal quality assurance and external verification by City and Guilds.

You will leave with a Level 2 City and Guilds NVQ Diploma in Food Production and Cooking.

Progression

On successful completion of this course, you will be eligible to study Level 3 Professional Cookery.