|VTCT Product Code: HC2D6||GLH: 380||Age Restriction: 15|
|Qualification Number: 603/0191/0||Units: 16||Registration End Date: 31st Jul 2021|
Documentation for this qualification last amended 04 December 2019
Statement of purpose
Who is this qualification for?
The VTCT Level 2 Diploma in Professional Cookery is a Technical Certificate qualification aimed at 16-18 learners who are in a full-time education programme and wish to develop the skills and knowledge needed to begin a career as a junior or commis chef in a professional kitchen.
There are no formal entry requirements for this qualification.
What does this qualification cover?
This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a junior or commis chef. Learners must achieve all mandatory units which include:
- The catering and hospitality industry
- Food and safety hygiene in the kitchen
- Planning and preparing for service
- Menu planning and costing
- Meat and offal
- Fish and shellfish
- Vegetables and vegetable dishes
- Stocks and soups
- Pastry and bakery products
- Farinaceous and egg dishes
- Biscuits, cakes and sponges
Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish dishes. In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers.
Why is this qualification the most suitable?
As part of the new Technical Certificate category this qualification will provide learners with a rigorously assessed and industry supported qualification. The range of units ensures that learners cover the full and broad range of skills and knowledge needed to seek employment and start a career as a commis chef. Learners could also progress to a level 3 qualification.
At 557 TQT, this Diploma in Professional Cookery is most suitable for learners who are on a full time programme of study which includes, where appropriate, working towards achieving Level 2 English and maths.
What could this qualification lead to?
Learners could progress directly into employment as a Junior or Commis in a variety of contexts, which include:
- Visitor attractions
- HM prisons
- Hospitals and care homes
- Cruise liners
Or progress to a level 3 qualifications:
- VTCT Level 3 Diploma in Advanced Professional Cookery (HC3D2)
- VTCT Level 3 Diploma in Professional Patisserie and Confectionery (HC3D3)
Who supports this qualification?
This qualification is regulated by the Office of Qualifications and Examinations Regulation (Ofqual).
This qualification has been approved by the Department for Education for teaching to 16-19 year olds from September 2017, and will be first reported in the technical certificate category of the 2019 16-19 performance tables (subject to confirmation).
This qualification has been developed collaboratively with employers, professional associations and key stakeholders in the hospitality industry. The knowledge, skills and competencies gained will provide the best possible opportunity for progression into employment.
This qualification is formally supported by the following organisations:
|The Seafood Restaurant||rickstein.com|
|The Ormond at Tetbury||theormondattetbury.co.uk|
|The Fox and Hounds Inn||foxandhoundsinn.com|
Components - from this group you'll need to cover a minimum of 3 units and earn a minimum of credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|HC2D6.EX1||External Examination 1 HC2D6||2|
|HC2D6.EX2||External Examination 2 HC2D6||2|
|HC2D6.SYN||Graded Synoptic Assessment HC2D6||2|
Mandatory Group - from this group you'll need to cover a minimum of 13 units and earn a minimum of credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UHC50M||J/615/0852||The catering and hospitality industry||2||30|
|UHC52M||H/615/0857||Planning and preparing for service||2||10|
|UHC54M||H/615/0860||Menu planning and costing||2||30|
|UHC59M||F/615/0865||Meat and offal||2||50|
|UHC61M||D/615/0890||Fish and shellfish||2||30|
|UHC62M||K/615/0892||Vegetables and vegetable dishes||2||30|
|UHC63M||M/615/0893||Stocks and soups||2||20|
|UHC65M||J/615/0897||Farinaceous and egg dishes||2||30|
|UHC66M||R/615/0899||Pastry and bakery products||2||30|
|UHC67M||F/615/0901||Biscuits, cakes and sponges||2||30|
|UHC70M||R/615/0918||Food safety and hygiene in the kitchen||2||30|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*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.
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.
|Truro - Penwith College||01736 335000||Visit website||Cornwall|
|Lees Brook Community School - The Skills Academy||01332 671723||Visit website||Derbyshire - Derby|
|Bolton College||01204 482000||Visit website||Greater Manchester - Bolton|
|Dover Christ Church Academy||01304 872867||Visit website||Kent|
|University of West London||020 8579 5000||Visit website||London - Ealing|
|Bath College||01225 312191||Visit website||Somerset - Bath and North East Somerset|
|Swindon College||01793 491591||Visit website||Wiltshire|