Level 2 Diploma in Food and Beverage Service, and Professional Cookery

Level 1 Diploma

Course Location


Trafford College


Altrincham Campus

Further Details


College 16-18


Hospitality & Catering

Course Start Date

Monday 2nd September 2024

Course Duration

Full-time, 1 Year

Course Time

09:00 - 17:00

Course Fee

£ 1286.00
You may be eligible for support with your tuition fees - please visit the college website - funding and finance page for further information

Course Code


Course Overview

This qualification covers the required skills and knowledge for preparing to work in the Hospitality & Catering Industry.

It is designed to meet the needs of learners who work or want to work in the industry and will give them a taste of various areas within hospitality & catering including working in hotels, restaurants and events.

Course Requirements

4 GCSE’s at Grade 3 or above (including maths and English Language).

What you will Learn

This Level 2 course allows you to understand the various aspects to the Hospitality and Catering industry and gain valuable practical and teamwork skills and work towards the technical Level 3 qualification.

By studying this course, you will learn the following:

Boiling, poaching and steaming
Stewing and braising
Baking, roasting and grilling
Deep frying and shallow frying
Cold food preparation
The structure of professional kitchens
Working as a professional chef
Understanding knives, tools and equipment
Working safely in the kitchens


Assessment is continuous, with candidates undertaking practical observations, short answer questions and producing written evidence to meet the requirements of the qualification.


Successful students can progress onto the Level 3 Diploma in Professional Chef or Level 3 Diploma in Professional Pastry Chef or Level 3 Food & Beverage Supervision.

Career Options

Chef, Bar and Catering Supervisor, Food and Drink Operative

Mandatory Units

Mandatory units for this course include:

Health and Safety in Catering
Prepare and Cook Fruit and Vegetables
Prepare and Cook Meat and Offal
Prepare and Cook Poultry
Prepare and Cook Fish and Shellfish
Food Service
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Legislation in Food and Beverage Service
Prepare and Cook Hot & Cold Desserts

Contact Details

For further information please contact T: 0161 886 7070 or E: info@trafford.ac.uk

Extra Costs Involved

Exam Validation Body

Hours Per Week

How Long To Complete

Programme Structure

Contact Details


Although every care has been taken to ensure that the information contained within this document is accurate, there may be changes to this programme and provision. We will endeavour to keep prospective and current students updated where appropriate and when the information becomes available.
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