Professional Cookery Level 2, Level 3 Diploma

Program Overview

The Professional Cookery Level 2 and 3 Diploma at University College Birmingham equips students with practical skills and knowledge in food preparation, cooking, and industry standards. Delivered over two levels, the program includes hands-on training in industry-standard kitchens and real-world placements, preparing graduates for careers in the catering and foodservice industry.

Program Outline

Degree Overview:

Overview:

The Professional Cookery Level 2 and 3 Diploma program at University College Birmingham provides students with the necessary skills and knowledge to succeed in the catering and foodservice industries.

Objectives:

• Develop practical skills in preparing and cooking a variety of dishes.
• Gain knowledge of food safety and hygiene principles.
• Understand the principles and techniques of different cooking methods.
• Learn about the different ingredients used in cookery.
• Develop an understanding of the professional kitchen environment and industry standards.

Program Description:

This program is delivered over two levels, with each level lasting one year full-time. Students will complete practical and theoretical assessments throughout the program, gaining experience in both the college's industry-standard kitchens and on placement in real-world hospitality settings.

Outline:

Level 2:

• Basic fish, meat, poultry, and vegetable dishes
• Bread and dough products, soups, and basic hot sauces
• Food safety
• Patisserie and fermented products
• Desserts, petits fours, and decorative products

Level 3:

• Advanced cookery techniques and dishes
• Menu planning and costing
• Food presentation and service
• Food and beverage management
• Culinary entrepreneurship

Assessment:

Assessment methods include practical tests, assignments, short answer questions, and a final project. All assessments are based on industry standards and criteria.

Teaching:

The program is delivered by experienced chef lecturers who are passionate about teaching and helping students succeed. The teaching methods are hands-on and interactive, with a focus on developing practical skills.

Careers:

Graduates of this program can pursue a variety of careers in the catering and foodservice industry, including:

• Chef
• Restaurant manager
• Food and beverage manager
• Caterer
• Food stylist
• Culinary instructor

Other:

• The program includes a work placement opportunity, giving students the chance to gain real-world experience in the industry.
• The college has a highly commended AA Rosette restaurant on campus, which students can use to gain experience in a professional kitchen setting.
• The program is accredited by the People 1st Gold Hospitality accreditation.