VTCT Level 2 Diploma in Professional Cookery

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

VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.

NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.

Centre Name Telephone Website Location
Milton Keynes College 01908 637238 Visit website Buckinghamshire - Milton Keynes
1st Leap Training 01752 341079 Visit website Cornwall
Truro College 01872 267000 Visit website Cornwall
The Manchester College - Moston Campus 0161 920 4414 Visit website Greater Manchester - Manchester
The Manchester College - Northenden Campus 0161 614 8000 Visit website Greater Manchester - Manchester
The Manchester College - Openshaw Campus 01785 774100 Visit website Greater Manchester - Manchester
The Folkestone Academy 01303 842400 Visit website Kent
North Lindsey College 01724 281111 Visit website Lincolnshire - North Lincolnshire
Weston College 01934 411411 Visit website Somerset - North Somerset
Swindon College 01793 491591 Visit website Wiltshire
Guernsey College of Further Education 01481 737500 Visit website Guernsey
Tolka Valley Community Training Centre +353 1 830 8846 Visit website Ireland
CitySmart Hospitality Management +8424 3728 6161 Visit website Vietnam
Coleg Cambria - Deeside Campus 0300 303 0007 Visit website Flintshire

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