Food Preparation & Cookery Level 2 Technical Diploma

25072W0 | Parsons Walk Centre, Wigan
Start Date | Sept 18
Time/Day | FULL TIME

Is this course for me?

This programme is for learners who are interested in pursuing a career within the highly challenging industry of catering and hospitality.

What will I study?

You will develop an awareness of health and safety related to food preparation, learning practical knife skills, menu planning, preparation and cook an extensive range of foods to include: Stocks, soups and sauces, fruit and vegetable, meat and offal, poultry, fish and shellfish, rice, pasta and grains, egg dishes, desserts and puddings and bakery products. You will also study an additional qualification in food and beverage service. As part of this programme of study students will also study Functional Skills Maths and English plus work experience to develop employability skills.

How long is the course?

Full time for one academic year.

How will I be assessed?

Through continual practical assessment and online tests.

What qualifications do I need?

A minimum of 5 A*-D / 9-3 GCSE subjects including maths or English.

What can I progress onto?

Learners successfully completing this qualification may progress to a Professional Cookery Level 3 full time course or apprenticeship programme.

Other Information

All learners will be required to purchase a chef uniform and small kit. High attendance is essential for successful completion of this programme. If you are 16 18 years old, you may be eligible for our FREE bus pass. Find out more at www.wigan-leigh.ac.uk/free-bus-pass

Course Fees

16-18 Year Olds 19+ year olds Do I have to pay for my course?
FREE £1286.50 2F

Exam Fee

£97.00
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University Centre course fees shown are per annum. Courses lasting longer than one year, fees will be payable per year.

If you need advice on any financial support that may be available to you, please contact us on applications@wigan-leigh.ac.uk or phone 01942 761111

Wigan & Leigh College endeavours to ensure that the information provided in this publication is accurate at the time of going to publication. All courses are offered subject to student numbers and the College reserves the right to amend, withdraw or amalgamate any of the courses, fees, services, locations or facilities described at any time. The College cannot accept liability arising out of such changes or connected to such changes, however it will undertake to minimise disruption to students.

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