VTCT Level 2 Diploma in Professional Cookery (Technical Certificate)

Course summary

This is a new fast-track full-time course ideal for 16-18 year old students wishing to train for a career  as a professional chef or as a member of a professional restaurant team. The course has been developed with the help of our industry contacts and is supported by the Royal Academy of Culinary Arts and the Craft Guild of Chefs.

The course provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food trends.

The course covers a range of subjects, including:

  • investigating the hospitality industry
  • kitchen operations and costings
  • generic hygiene,
  • health and safety.

You will also undertake practical study, including:

  • culinary skills
  • preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry. 

English and mathematics will be studied throughout the course students who have achieved English and /or maths to grade D will be studying GCSE in these subjects to achieve a higher grade.

   

Course detail

You will study:

  • Level 2 Certificate in Culinary Skills 
  • Developing skills for employment in the catering and hospitality industry
  • Food Safety
  • Health and Safety
  • Healthier Foods and Special Diets
  • Catering Operation Costs and Menu Planning
  • Stocks, Soups and Sauces
  • Vegetables and Fruit
  • Meat and Offal
  • Fish and Shellfish
  • Poultry
  • Rice, Pasta, Grains and Eggs
  • Biscuits, cakes and sponges
  • Fermented Goods
  • Pastes
  • Hot and Cold Desserts
  • Food and Beverage Service
  • Legislation in food and beverage service
  • Principals of beverage product knowledge
  • Restaurant skills

Entry requirements

A good standard of secondary education with a good spread of GCSE results, normally in a minimum of four subject areas at grade A*–D

Fees

Funding

This course is free for 16-18 years old home students.

Fees for home students 19+ years: £1,375

Fees for overseas students: £5,590

Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.

Our student welfare team can advise you on funding, including

  • 16-18 bursary
  • 19+ discretionary support
  • 24+ Advanced Learning Loan

Find out more about funding options.


Please note fees are paid for each year of study unless otherwise stated. You will be required to re-enrol and pay fees at the beginning of each academic year. Fees may be subject to government regulations on fee increases. Future inflationary increases will be applied to each subsequent year of the course, subject to government regulations on fee increases.

How to apply

Interview

You may be required to take a basic test at interview.

Apply for this course

You can apply for Further Education courses using our online application system.  Simply click the red 'apply now' button above.

If you are applying for an apprenticeship, you can search for vacancies on the Government portal.  You will also need to submit an application to the University of West London by completing an online application form, as above.

During the course

Notable aspects

- Industry standard kitchen facilities.
- Well experienced staff with extensive industry experience and outstanding teaching practices.
- Exceptional networking opportunities with leading industry figures.
- Work experience opportunities.
- Competition opportunities.

During the course you will have the opportunity to attend enrichment activities such as guest/specialists lectures and participate in special events organised at the University. You will also have the opportunity to go on educational visits, as agreed with your lectures and fellow students. Additionally the students will be invited to attend any special events related to the study programme and industry, even if they talked place on a different day of the usual attendance.

Special resources

- Well resources new library facilities
- Wide range of on-line resources
- IT facilities in class rooms and kitchens.

Teaching methods

The course is taught through practical and theoretical sessions. In training kitchens and restaurants on campus including:

- Virtual learning environment which promotes learning on the go.
- Learner centred active teaching and learning strategies.

Work experience during the course

All students will undertake a three week unpaid work experience placement.

Assessment

Coursework

You will be assessed by a range of methods including:

  • Written tests
  • Online test
  • Practical skills test in timed conditions
  • Practical assessment in realistic work environments in our training restaurants

Student support

APS provides a comprehensive student support services to include:

  • Personal tutoring
  • Mentoring
  • Individual learning support for identified students

Reasonable adjustments made for students with individual support plans and special needs.

What our students say

Chelsea Bryce (work placement at Four Seasons Hotel London at Park Lane)

"During the four weeks placement I experienced what it is like to work in a professional pastry kitchen and the different aspects of the workings of a hotel. 

Working with very friendly and kind staff not only in the kitchens but also in the hotel has made my placement very enjoyable."

Jobs and placements

What employers say about out students:

"Just wanted to say how much we enjoyed having William join our kitchen team for his placement, it’s great to see people enjoying coming into the hospitality industry.

He is looking to join our team part-time when he returns from France and we look forward to seeing him again soon."

Regards,
Barbara Smith
The Grange Pub & Dining Room
July 2014

Career and study progression

On successful completion of this course, you will have developed the knowledge and skills to be employed as a commis chef.
You might want to consider joining our apprenticeship programme to earn and learn.

Study progression

You should progress onto the second year of the course Chef and Restaurant Level 3 diploma on successful completion of your level 2 and work placement.