Qualification Information
| VTCT Product Code: AT20364 | GLH: 453 | Age Restriction: 14 |
| Qualification Number: 600/4850/5 | Units: 16 | Registration End Date: 31st Jul 2020 |
| Level: 2 | Minimum Credits: 68 |
Additional Information
Who is this qualification for?
The VTCT Level 2 Diploma in Professional Cookery is a substantial vocational qualification for learners seeking a career as a Chef. This qualification is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment in the industry as a junior/trainee chef.
Why is this qualification most suitable?
This qualification is one of two VTCT professional cookery qualifications at Level 2. Whilst this qualification is larger than the VTCT Level 2 Diploma in Professional Cookery Studies, both qualifications qualify learners to work in a professional kitchen. The VTCT Level 2 Diploma in Professional Cookery is made up of mandatory units which cover the full breadth knowledge and skills in cookery which prepares learners well for a range of kitchen settings.
In contrast, the VTCT Level 2 Diploma in Professional Cookery Studies is smaller and includes an optional unit group so that learners can select technical units that are most relevant and desirable to meet the needs of local employers and businesses.
What does this qualification cover?
This qualification has been specifically designed for the 16-19 age group, to develop the knowledge and skills to prepare learners for employment as a junior/trainee chef. Learners will work in, and have their cookery skills and knowledge assessed in a 'real' or realistic working environment.
This qualification includes all the required elements to work effectively as a chef. All of the units are mandatory and include: health and safety in hospitality and catering, food safety in catering, prepare and cook rice, pasta, grains and egg dishes, produce fermented dough products, prepare and cook stocks, soups and sauces, prepare and cook fruit and vegetables and prepare and cook meat and offal.
This qualification is one of two VTCT professional cookery qualifications at Level 2. This qualification is larger than the VTCT Level 2 Diploma in Professional Cookery Studies, and learners might select this qualification if they are unsure in which sector of the industry they wish to seek employment. The mandatory units cover the full breadth knowledge and skills in cookery which prepares learners well for a range of kitchen settings. In contrast, the VTCT Level 2 Diploma in Professional Cookery Studies is smaller and includes an optional unit group so that learners can select technical units that are most relevant and desirable to meet the needs of local employers and businesses.
What could this qualification lead to?
Career opportunities as a junior/trainee chef exist in a variety of contexts, including:
- Sous chef/cook in cafe, pub, restaurant, gastro pub
- Trainee craft chef (fine dining)
Whilst this qualification's primary purpose is to prepare learners for employment, learners may choose to further develop their skills base by undertaking a Technical Level qualification in professional cookery at Level 3, these include:
- VTCT Level 3 Diploma in Professional Cookery Studies
- VTCT Level 3 Diploma in Advanced Professional Cookery
- VTCT Level 3 NVQ Diploma in Hospitality Supervision and Leadership
- VTCT Level 3 NVQ Diploma in Professional Cookery
- VTCT Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking)
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 16 components and earn a minimum of 68 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UV21079 | A/601/2130 | Catering operations, costs and menu planning | 2 | 6 | 40 |
| UV21080 | A/601/2144 | Prepare and cook meat and offal | 2 | 8 | 60 |
| UV21081 | A/601/6503 | Produce biscuit, cake and sponge products | 2 | 4 | 28 |
| UV21082 | D/500/8934 | Investigate the catering and hospitality industry | 2 | 4 | 20 |
| UV21095 | F/601/2159 | Prepare and cook fish and shellfish | 2 | 5 | 40 |
| UV21096 | H/500/8935 | Health and safety in catering and hospitality | 2 | 3 | 12 |
| UV21097 | H/502/0132 | Food safety in catering | 2 | 1 | 9 |
| UV21115 | J/601/2163 | Prepare and cook rice, pasta, grains and egg dishes | 2 | 6 | 20 |
| UV21116 | J/601/6505 | Produce fermented dough products | 2 | 4 | 28 |
| UV21117 | K/500/8936 | Healthier food and special diets | 2 | 1 | 7 |
| UV21129 | L/601/6506 | Produce hot and cold desserts and puddings | 2 | 3 | 24 |
| UV21136 | M/601/2139 | Prepare and cook stocks, soups and sauces | 2 | 6 | 40 |
| UV21137 | M/601/2142 | Prepare and cook fruit and vegetables | 2 | 6 | 40 |
| UV21146 | T/500/8938 | Applying workplace skills | 2 | 3 | 25 |
| UV21159 | Y/601/2152 | Prepare and cook poultry | 2 | 5 | 40 |
| UV21160 | Y/601/6508 | Produce paste products | 2 | 3 | 20 |
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
Documents
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
Centres approved to run this qualification
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