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Hospitality and Catering

Level 2 Diploma in Hospitality Services

Full Time

Course Overview

This is a high quality, prestigious programme valued by employers. You will develop the skills and knowledge required to become a kitchen professional in job roles such as sous chef or senior chef/cook (fine dining) and sous chef of senior chef/cook (restaurants, hotels and gastro pubs). You will develop advanced skills in producing meat, poultry, game and fish dishes as well as food safety

Course Content

Sample of units:

  • Maintain a safe, hygienic and secure working environment
  • Give customers a positive impression of self and your organisation
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing and cooking food
  • Serve food at the table
  • Provide a silver service
  • Convert a room for dining
  • Provide a buffet and carvery service
  • Prepare and clear the bar area
  • Serve alcoholic and soft drinks
  • Prepare and cook fish
  • Prepare and cook meat and poultry
  • Complete kitchen documentation
  • Set up and close kitchen

Entry Requirement

Four GCSEs at grade 3 or above, preferably to include English, maths and a science, or completion of our Future Pathways course.

Where does this course lead to

City and Guilds Level 3 Certificate in Patisserie 

City and Guilds Level 3 in Professional Cookery

City and Guilds and Level 3 Hospitality Supervision and Leadership 

Level 4 Diploma in Hospitality Management 

Level 4 Certificate/Diploma in Management and Leadership 

Level 4 Certificate in Nutrition for Institutional Management 

Level 4 Award in Food Safety Management for Manufacturing 

Level 4 Principles of Event Management

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Course Outline

Course Code: OF33
Study Mode: Full Time
Location: Basingstoke
Start Date: 12/09/2022
Duration: 1 Year
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