Your courses:

Level 2 Diploma in Professional Cookery (Fast Track 1 year)

This course is designed for individuals wishing to enter the catering industry.
The industry provides a large number of opportunities and jobs both in the UK and abroad in which practical ability is needed. For example, in pubs, clubs, restaurants, hotels, cruise ships, the armed forces, music and sporting events.

This course aims to provide you with in depth knowledge of culinary skills and information relating to the catering industry with the emphasis on food preparation and cooking skills.
The course includes; Practical Cookery, Cookery Theory, Health and Safety, Food Hygiene, Health Food and Special Diets, Supervised Experiences Working in the Training and Restaurant Kitchens, Team Working Skills, Communication Skills.

Entry Requirements

You must be a minimum age of 16, have a Level 1 certificate/qualification in a related subject and have a good general education or sound industrial
experience.

Fees information

The course fees are listed in the course information box below. You could be entitled to have your fees waived if you are aged 19-23 and do not have a full level 2 qualification or you are aged 24+ and unemployed. Please contact Students Services at Swindon College, North Star Avenue, Swindon SN2 1DY. Tel 01793 491591 or e-mail studentservices@swindon.ac.uk for details.

What do I need to bring?

Notepad and pen. *See any extra costs.

Assessment/Exam information

Assessment of practical skill is by observation in kitchen sessions. Students keep a record of their work in practical and theory sessions. Help is available in assembling this portfolio evidence. There will be externally set tests for Functional Skills.

Other information

Functional Skills L1 and L2 /GCSE in Maths and English

What can I do next?

You may progress onto Level 3 Professional Cookery or
Level 3 Patisserie & Confectionery which normally takes an
additional one year full or part-time study. An Advanced Modern Apprenticeship NVQ 3 normally takes an additional one year of part time study, or Level 3 Restaurant
Management Award, which normally takes an additional one year of full time study

Qualification description

Successful students will achieve the following qualifications:
-Level 2 Diploma in Professional Cookery
-Functional skills/GCSE in Maths and English
-Work experience

Course information & how to apply

Length Start Date End Date Course Fees Course Code
36 weeks 03 Sep 2018 28 Jun 2019 Tuition fee: £1,300.00
16-18 do not pay Tuition, Exams or Materials Fees
HSF2040
UCAS/UKPASS Code: Not Applicable
Study type: Full Time
Hours per week: 15.00
Study days: FT COURSE

Any extra costs

Students aged 19+ will pay the standard tuition fee, plus exam, registration and material costs.
There may be some supplementary costs for equipment, books, course trips and visits £241.87 (£68 for a returning student).
Financial assistance may be available to cover these costs, please ask a member of staff in our student finance office.

How to apply

If you wish to apply for this course, please click on the 'Apply now' button at the bottom of this page. Alternatively, you can contact Student Services at Swindon College, North Star Avenue, Swindon, SN2 1DY. Tel. 01793 491591 or email studentservices@swindon.ac.uk.