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Schools 14-16 - Level 2 Award in Cookery and Service for the Hospitality Industry

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Level: 2

Location: The RoundHouse

Years: 2

Interview: Y

Course Summary

Delivered over two years, in years 10 and 11; this course allows you to explore different areas of the Hospitality industry.

This technical qualification is designed to give 14-16 year olds the technical and professional skills needed to progress within Hospitality and Catering.
 

Entry requirements

It is essential that you show a commitment to maintaining a high level of attendance and enthusiasm for hospitality and catering.

Course Content

You will undertake the following:

  • Exploring the hospitality industry
  • Food preparation and cookery
  • Food and beverage service

How will I be assessed?

You will be assessed by a theory exam and assignments.

Are there any additional costs or specialist equipment required?

A uniform will be required. More details will be available during your interview. 

What can I do after this course?

Upon completion of the qualification and depending on the grades achieved, learners may wish to progress on to further study, such as:

  • Level 2 or 3 Diploma in Professional Cookery or a level 3 Diploma in Supervision in Food and Beverage.
  • An Apprenticeship Programme at level 2 or 3.

Further study can lead to a variety of careers within the Hospitality and Catering industry, including waiter, chef, hotel front desk assistant and hotel manager.


(This qualification is on the Department of Education headline performance measures in the technical award category).

 

This course is run at the Roundhouse Campus

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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