Culinary Skills - Level 2


Course Code: TF1FE052


16-18




In line with Government advice and guidance we plan to have 100% face to face delivery for all Further Education courses for 16 - 18 year olds from September 2021.

Next available course:

Start DateLocationDuration
06/09/2021Bispham Campus1 YearEnrol
06/09/2022Bispham Campus1 YearApply

Course Overview

The Level 2 Certificate in Culinary Skills qualification is designed to give you experience in developing your basic cookery and bakery skills.

As part of the course you will also develop your food and beverage service skills in our Level 6 restaurant.

You will work with local employers who will contribute to the knowledge and delivery of your training. This will include demonstrations by guest chefs, industry talks and visits.

Entry Requirements

4 GCSEs grade 3 - 1 including English and Maths

  •    a successful interview with a tutor
  •    the ability to study independently
  •    a genuine interest in the subject 
  •    good communication skills
  •    hardworking approach towards the industry 
     

All 16-18 year old applicants will be invited to attend an interview to meet a tutor and ask any questions they may have about the course.

Qualification Obtained

Certificate in Culinary Skills

Essential Skills – English and Maths

If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme. At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject.

Career Options and Progression

Assessment Methods

Teaching and Learning Methods

This is a full time course, involving 3 days a week in College plus a minimum of 20 hours' external work experience with local employers. This will be completed on your study day. 

One key teaching and learning method is that of demonstration. Your tutors ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills.

You will work collaboratively with your peers in group work and within practical sessions in the kitchen, bakery and restaurant

Following demonstrations you will have hands on practical time where you will be learning skills, preparation and cooking methods, food safety and professional working practices.

We also expect you to spend 3 hours per week on dedicated individual/self-study times which needs to be supported by your own study outside of the college learning environment. 

E-learning is also a key element of our courses and will involve you using a variety of online learning platforms for independent study.

Your tutors will support you in preparing for assessment alongside your own responsibility for your learning.

Industry Placement and Field Trips

Other Costs and Equipment Needed

Expert Tutors

All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice.

Tuition Fees

Students who are 18 or under and resident in the EU pay no course fees. Read our tuition fees guide for students 19 and over.

Regulation and Accreditation

Terms and Conditions

FDAP
Apprenticeships
European Structural and Investment Funds
Council for Independent Education
European Social Fund
Lancaster University
Matrix
Ofsted
Disabled Confident
QAA
STEM
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