Food Production and Cooking Diploma Level 2

You will gain prac­ti­cal train­ing in our indus­try stan­dard kitchens to devel­op new and enhance your exist­ing skills.

Though a process of prac­ti­cal demon­stra­tions, group work­shops and one-to-one train­ing, you will be taught the skills need­ed to be assessed as com­pe­tent in a wide range of prepa­ra­tion and cook­ing tech­niques, food ser­vice and cus­tomer care.

All prac­ti­cal learn­ing is re-enforced by study­ing the the­o­ry of cater­ing in the class­room. The cus­tomer ser­vice skills are prac­tised and improved on dur­ing restau­rant service.

The entry require­ments for this course is a pass in Lev­el 1 Hos­pi­tal­i­ty Ser­vices Diplo­ma or equivalent.

We will review each appli­ca­tion on a case-by-case basis to ensure you get a place on the course most suit­able for you.

One of the ways we do this is through a very effec­tive ​‘6 weeks to suc­cess pro­gramme’ that oper­ates from the first day you start your course. This includes sup­port such as (but not lim­it­ed to):

• Allow­ing you to change cours­es if you change your mind in the first 6 weeks — sub­ject to course availability

• Mov­ing you between course lev­els if you are find­ing your cur­rent lev­el too easy / too hard sub­ject to course availability

• Incor­po­rat­ing Eng­lish and maths GCSE resits in to your timetable if you don’t pass at Grade 4

• One-to-one reviews with your aca­d­e­m­ic tutor to ensure you are pro­gress­ing and achiev­ing well

Our course enquiries and admis­sions team can be con­tact­ed at enquiries@​stamford.​ac.​uk should you have any fur­ther questions.

You will be assessed through prac­ti­cal and on-going obser­va­tions and assess­ments includ­ing the com­ple­tion of mul­ti­ple choice papers. There are no for­mal prac­ti­cal or the­o­ret­i­cal exam­i­na­tions for this programme.

You will require a uni­form, equip­ment, ref­er­ence books, and the abil­i­ty to par­tic­i­pate in edu­ca­tion­al vis­its to sup­port your learn­ing, more infor­ma­tion will be pro­vid­ed pri­or to your enrol­ment. Health, safe­ty and hygiene stan­dards will also need to be met and work expe­ri­ence will assist your pro­gres­sion and pos­si­ble employment.

These employ­er approved qual­i­fi­ca­tions cov­er a good ground­ing for a vari­ety of hos­pi­tal­i­ty areas such as;

• front office
• house­keep­ing
• food and beverage
• cook­ery and hos­pi­tal­i­ty services

all lead­ing to employ­ment opportunities.

You could also progress to the Pro­fes­sion­al Cook­ery Diplo­ma Lev­el 3, or Hos­pi­tal­i­ty Super­vi­sion and Lead­er­ship Diplo­ma Lev­el 3, or to an Appren­tice­ship in the hos­pi­tal­i­ty or cater­ing sector.

Some of the units you will study are as follows:

• 201 Give cus­tomers a pos­i­tive impres­sion of self and your organisation
• 203 Main­tain food safe­ty when stor­ing, prepar­ing and cook­ing food
• 204 Main­tain food safe­ty when stor­ing, hold­ing and serv­ing food
• 205 Main­tain and deal with payments
• 207 Serve food at the table
• 212 Serve alco­holic and soft drinks
• 281 Pro­duce basic fish dishes
• 282 Pro­duce basic meat dishes
• 283 Pro­duce basic poul­try dishes
• 284 Pro­duce basic veg­etable dishes
• 290 Pro­duce basic bread and dough products
• 293 Pro­duce basic hot and cold starters

You will gain hands on expe­ri­ence in our pro­fes­sion­al Gallery Restau­rant and have the oppor­tu­ni­ty to vis­it var­i­ous pro­fes­sion­al kitchens, restau­rants and exhi­bi­tions such as Hotel Olympia and the BBC Good Food Show. You will also take part in mas­ter class­es host­ed by indus­try renowned chefs and experts in hos­pi­tal­i­ty and have reg­u­lar vis­its from sup­pli­ers and man­u­fac­tur­ers linked to your cho­sen profession.