Level 2 Diploma in Hospitality and Catering

Further Details
Course Code
LP01499
Location
Yale
Duration
Full Time, This is a 1 year full time course.
Department
Food Manufacturing, Hospitality & Catering
Start Date
07 Sep 2022
End Date
23 Jun 2023

Shortlist

Course Overview
The diploma’s at Level 2 are offered on a full-time basis and there are two educational paths for this programme. The first route is full time Professional cookery and food and beverage service, the second route is full time professional patisserie and confectionery course.There is further opportunity for extracurricular experience during the evenings and weekends at functions/events.

The course of study will include practical and production sessions in the larder, pastry and kitchen, front of house waiting on and reception to include functions on and off the premises. Other sessions include, related theory, administration, tutorials, resource based learning and portfolio development.

Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including kitchens and restaurants. Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public. Students will also achieve the Certificate in Food and Beverage Service as part of their experience working front of house in our restaurant.

Level 2 diploma in Professional cookery and Certificate in food and beverage
● Unit 202 Food safety in catering
● Unit 702 Developing skills for employment in the catering and hospitality industry
● Unit 703 Health and safety in catering and hospitality
● Unit 704 Healthier foods and special diets
● Unit 705 Catering operations, costs and menu planning
● Unit 707 Prepare and cook stocks, soups and sauces
● Unit 708 Prepare and cook fruit and vegetables
● Unit 709 Prepare and cook meat and offal
● Unit 710 Prepare and cook poultry
● Unit 711 Prepare and cook fish and shellfish
● Unit 712 Prepare and cook rice, pasta, grains and egg dishes
● Unit 713 Produce hot and cold desserts and puddings
● Unit 714 Produce paste products
● Unit 715 Produce biscuit, cake and sponge products
● Unit 204 Legislation in food and beverage service
● Unit 205 Menu knowledge and design
● Unit 207 Principles of beverage product knowledge
● Unit 208 Service of hot beverages
● Unit 209 Food and beverage service skills
● Unit 210 Handling payments and maintaining the payment point

Level 2 Professional Patisserie and Confectionery
● Unit 201 Investigate the catering and hospitality industry
● Unit 202 Food safety in catering
● Unit 203 Health and safety in catering and hospitality
● Unit 204 Healthier foods and special diets
● Unit 205 Catering operations, costs and menu planning
● Unit 206 Applying workplace skills
● Unit 213 Produce hot and cold desserts and puddings
● Unit 214 Produce paste products
● Unit 215 Produce biscuit, cake and sponge products
● Unit 216 Produce fermented dough products
Variety – observation, written assignments. The cookery units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria. The food and beverage assessments are completed within the realistic working environment of the restaurant, events, functions and work experience.

Some of the underpinning knowledge is assessed using short paper based tests, other types of assessment methods include research assignments / tasks including;

Designing menus, giving alternative recipes including current nutritional guidelines.Producing guides, wall charts, information packs/sheets, leaflets and posters. Producing presentations
Usually will have 4 GCSEs at grade D/3 or above including Maths and English Language/Welsh (1st Language) or a relevant L1 qualification, or two years industry experience in Catering and Hospitality.

At Coleg Cambria we would encourage you to do the very best that you can in your exams. The better your grades the more options you will have, and may result in you gaining entry onto a higher level course.
Hotel and Catering training, acts as an international passport to interesting work. The Hotel and Catering Industry is one of the largest employers in the country, with 2.2 million jobs and 200,000 full-time opportunities each year.

These qualifications can help you to progress in a wide range of hospitality roles including:
● Bar staff
● Table or counter service
● Kitchen assistant
● Housekeeping
● Administration
● Chef
● Pastry Chef
Some courses may require equipment and/or uniforms to be purchased. Please see attached equipment list for further information.
Useful downloads
Useful downloads
Kit List

Ready to begin your journey? Apply now

Our open days

Our Open Days is your chance to explore the College and find out the range of courses we offer.

Open Event – Bersham Road
16/11/2022

17:30

Our Open Events are the perfect opportunity for you to have a look around & get all the info you need to help you make a decision on your next step.
Open Event – Yale 6th
16/11/2022

17:30

Our Open Events are the perfect opportunity for you to have a look around & get all the info you need to help you make a decision on your next step.
Open Event – Deeside 6th
09/11/2022

17:30

Our Open Events are the perfect opportunity for you to have a look around & get all the info you need to help you make a decision on your next step.
Open Event – Deeside
08/03/2023

17:30

Our Open Events are the perfect opportunity for you to have a look around & get all the info you need to help you make a decision on your next step.

Got a question?

Here’s how you can get in touch

A blue phone icon

Contact us

Email Us

Email

Follow Us

Follow us

Got a question?

Here’s how you can get in touch

A blue phone icon

Contact us

Email Us

Email