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Food Production and Cooking Diploma Level 2

Practical Vs Theory


Course overview

Work along­side and be trained by chefs from the area’s most renowned estab­lish­ments. You will devel­op prac­ti­cal prepa­ra­tion and cook­ing skills in our indus­try stan­dard kitchens, serv­ing your own dish­es to the pub­lic in our pro­fes­sion­al restau­rant, The Gallery Kitchen.

You will also achieve an NVQ Lev­el 2 Diplo­ma in Food and Drink Service.


Entry Require­ments

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.

Poten­tial Future Career

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.

Course Con­tent

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

Course Trips

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.


Infographic_Catering Hosp1 Infographic_Catering Hosp2 Infographic_Catering Hosp3



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