VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies (QCF)

Summary

The VTCT Level 2 Diploma in Food, Beverage and Professional Cookery studies is a substantial qualification if you are seeking a career in the hospitality industry. It is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing you for employment in the industry.

This qualification will develop your knowledge and skills across the breadth of hospitality. By including a range of units you will study topics that will give you the knowledge and skills needed to meet the needs of local employers, reflect the types of businesses within the locality as well as allow you to broaden your skills and knowledge.

What are the entry requirements?

Five GCSEs with at least three at grade A-D, grades 9 - 4 or a Level 1 Diploma or other equivalent industry qualification. You will be expected to attend an interview.

What subjects will I study?

This qualification includes all the required elements to work effectively in food and beverage service or in a kitchen. The mandatory units are: health and safety in catering and hospitality, food safety in catering, legislation in food and beverage service, prepare and cook meat and offal, prepare and cook fish and shellfish, prepare and cook fruit and vegetables, prepare and cook poultry, principles of customer service in hospitality, leisure, travel and tourism, giving customers a positive impression, food service and investigate the catering and hospitality industry. You will further develop your knowledge and skills in baking cake and sponge products and cooking soups and stocks.

Every full-time course will include a real experience of work.

Maths and English form part of this course and will be assessed at the relevant levels.

How will I learn?

Training will take place in the College kitchen or Restaurant to acquire the practical skills and study time for theory work that is organised through workbooks and the tutor support and individual tutorial support.

Learners will work in, and have their food and beverage and cookery skills assessed in a 'real' or realistic working environment.

You will also experience the real working world when you go on work experience with a local employer or participate in various events.

How will I be assessed?

All the practical work is assessed in kitchen and the restaurant for the practical element and oral questions to prove knowledge. There are assignments and written tests. A portfolio of evidence is built up throughout the course.

What opportunities will this lead to?

You may choose to progress on to an Apprenticeship in Catering & Hospitality. Progression is based on aptitude and a successful interview. Otherwise you can gain employment as waiting staff in a restaurant/cafe/coffee shop/pub/bar/cruise liner or as a trainee chef/cook in a restaurant/cafe/coffee shop/pub.

How long is the course?

Full-time over one year.

Are there any additional costs?

This is a professional qualification and high standards of personal appearance and conduct will be required. All assessments are carried out in the restaurant and kitchen and must be to a professional standard.

There is a dress code specific to the industry, a kit that includes your chef knives and a book that you are required to purchase through college and will cost around £180. Support may be available through Student Services if you meet eligibility criteria.

The college provides all other equipment and tools needed for the course.

Can I get more information?

For more information please contact us:
T: 01229 825017
E: info@furness.ac.uk
www.furness.ac.uk

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