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Professional Cookery Diploma - Level 2 (16-18)
Key facts
| Qualification | Certificate |
| Study mode | Full-time |
| Duration | 36 weeks |
| Intakes | September |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | Data not available |
Subjects
-
Culinary Art
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Duration
36 weeks
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | Data not available | Data not available |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | Data not available | Data not available |
| Estimated cost per year | Data not available | Data not available |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- Four GCSE passes, two at grade D or above.
- You may be asked to sit assessment tests.
- You should be able to demonstrate a keen interest in professional Cookery.
Curriculum
You will progress your knowledge and skills in professional Cookery and learn how to produce restaurant quality food using a wide variety of cooking methods, techniques and ingredients. In the second year, students will gain practical knowledge of kitchen organisation, menu planning and wider understanding of ingredients and food presentation styles. Students will be expected to undertake a period of work experience during the course in a restaurant or hotel.
You will be assessed by the following methods:
- Observation
- Assignment
- Written Exam
- Practical Exam