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Hospitality and Catering

Level 2 VTCT Diploma in Professional Cookery

Part Time

Course Overview

The VTCT Level 2 Diploma in Professional Cookery Studies (QCF) is a substantial vocational level qualification for adults seeking to retrain in a career as a chef. This qualification is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment as a junior/trainee chef.

This qualification will develop knowledge and understanding of cookery and the technical skills to prepare learners for employment in a professional kitchen. Learners will work in, and have their preparation and cooking skills and knowledge assessed in a 'real' or realistic work environment.

Course Content

This qualification includes all the required elements to work effectively in a professional kitchen. The mandatory units include: health and safety in catering and hospitality, food safety in catering, prepare and cook meat and offal, prepare and cook fruit and vegetables and produce hot and cold desserts and puddings. 

Learners will further develop their knowledge and skills by selecting a number of optional units which include: produce biscuit, cake and sponge products, produce paste products and healthier food and special diets - the full list of optional units is presented in the learner record of assessment book (RoA) (specification). This qualification’s structure provides learners with the flexibility to develop the knowledge, understanding and skills depending upon their interests and local employment opportunities. 

Entry Requirement

Entry dependent on a successful phone interview.


Where does this course lead to

Level 3 Diploma in Professional Cookery.

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Course Outline

Course Code: OEBL010
Study Mode: Part Time
Location: Basingstoke
Duration: 1 Year
Start Date: 11/09/2017
Day & Time: Mon and Tues 18.00-21.00
Tuition Fees: £2,500
Registration Fees: £88
Exam Fees: N/A
Fee Concessions
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Basingstoke College of Technology I 2018