Qualification Information

VTCT Product Code: AT20510 GLH: 313 - 346 Age Restriction: 16
Qualification Number: 600/9263/4 Units: 10 - 17 Registration End Date: 31st Jul 2020
Level: 2 Minimum Credits: 46

Additional Information

Who is this qualification for?



The VTCT Level 2 Diploma in Professional Cookery Studies is a substantial vocational level 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 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 smaller than the VTCT Level 2 Diploma in Professional Cookery, both qualifications qualify learners to work in a professional kitchen. The VTCT Level 2 Diploma in Professional Cookery Studies includes an optional unit group, this means learners can select technical units that are most relevant and desirable to meet the needs of local employers and businesses.

In contrast, the VTCT Level 2 Diploma in Professional Cookery is larger and will develop a greater breadth of skills, however, there is no optional unit group to tailor the qualification to local employer needs.

What does this qualification cover?



This qualification is suitable for the 16-16 age group and will develop knowledge and understanding of cookery and the technical skills to prepare learners for employment in a professional kitchen. Learners will work in, and have their preparation and cooking skills and knowledge assessed in a 'real' or realistic work environment.

This qualification includes all the required elements to work effectively in a professional kitchen. The mandatory units include: health and safety in catering and hospitality, food safety in catering, prepare and cook meat and offal, prepare and cook fruit and vegetables and produce hot and cold desserts and puddings.

Learners will further develop their knowledge and skills by selecting a number of optional units which include: produce biscuit, cake and sponge products, produce paste products and healthier food and special diets - the full list of optional units is presented in the learner record of assessment book (RoA) (specification). This qualification's structure provides learners with the flexibility to develop the knowledge, understanding and skills depending upon their interests and local employment opportunities.

This qualification is one of two VTCT professional cookery qualifications at Level 2. Whilst this qualification is smaller than the VTCT Level 2 Diploma in Professional Cookery, both qualifications qualify learners to work in a professional kitchen. The VTCT Level 2 Diploma in Professional Cookery Studies includes an optional unit group, this means 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 exist in a variety of contexts, including:

- Trainee chef/cook in a pub, cafe or restaurant, prison, hospital, care home
- Kitchen assistant or team member
- Kitchen support staff

Whilst this qualification's primary purpose is to prepare learners for employment, learners may choose to further develop their knowledge and skills 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 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 9 components and earn a minimum of 41 credits.

Unit Code Unit Ref Unit Title Level Credits GLH
UV21080 A/601/2144 Prepare and cook meat and offal 2 8 60
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
UV21116 J/601/6505 Produce fermented dough products 2 4 28
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
UV21159 Y/601/2152 Prepare and cook poultry 2 5 40

Optional - from this group you'll need to cover a minimum of 1 components and earn a minimum of 5 credits.

Unit Code Unit Ref Unit Title Level Credits GLH
UV11070 Y/600/0616 Effective teamwork 1 2 19
UV21079 A/601/2130 Catering operations, costs and menu planning 2 6 40
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
UV21115 J/601/2163 Prepare and cook rice, pasta, grains and egg dishes 2 6 20
UV21117 K/500/8936 Healthier food and special diets 2 1 7
UV21146 T/500/8938 Applying workplace skills 2 3 25
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 - Penwith College 01736 335000 Visit website Cornwall
Truro College 01872 267000 Visit website Cornwall
South Essex College of Further and Higher Education - Southend Campus 0845 521 2345 Visit website Essex - Southend-on-Sea
South Essex College of Further and Higher Education - Thurrock Campus 0845 521 2345 Visit website Essex - Thurrock
The Manchester College - Openshaw Campus 01785 774100 Visit website Greater Manchester - Manchester
The Manchester College - Wythenshawe 0161 909 6655 Visit website Greater Manchester - Manchester
Oaklands College - St Albans Campus 01727 737000 Visit website Hertfordshire
The Folkestone Academy 01303 842400 Visit website Kent
Walderslade Girls School 01634 861596 Visit website Kent - Medway
West Lancashire College 01695 52300 Visit website Lancashire
Southport College 01704 500606 Visit website Merseyside - Sefton
Nottingham University Samworth Academy 0115 929 1492 Visit website Nottinghamshire - Nottingham
Stoke on Trent College - Cauldon Campus 01782 208208 Visit website Staffordshire - Stoke-on-Trent
Wakefield College 01924 789789 Visit website West Yorkshire - Wakefield
Khameen Professional Institute +233 30 340 2152 Visit website Ghana
Clonmel CTC +353 52 612 4011 Visit website Ireland
Tolka Valley Community Training Centre +353 1 830 8846 Visit website Ireland
SG Akademi (M) Sdn Bhd member of SG Education Group Ltd +603-40411266 Visit website Malaysia
SG Akademi (Sarawak) Sdn Bhd member of SG Education Group Ltd +603-40411266 Visit website Malaysia
VTCA Vocational Training Centre Sdn. Bhd +60 12 389 7740 Visit website Malaysia
Coleg Cambria - Deeside Campus 0300 303 0007 Visit website Flintshire
Gower College Swansea 01792 284049 Visit website Swansea
Coleg Cambria - Yale Campus 0300 30 30 007 Visit website Wrexham

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