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Hospitality and Catering

KEY STAGE 5
 

City & Guilds Level 2 Diploma in Culinary Skills
 

Subject Leader: Miss Webb
Qan Code: 601/0711/X
Period Allocation: Full-time 1 year


AIMS:

The Culinary Skills qualifications can help you become a chef or progress to a more senior chef's role. You will gain a high standard of cookery skills and have the option to learn other workplace essentials like health and safety in a kitchen. The Culinary Skills qualifications are for anyone who works or wants to work as a chef in the catering and hospitality sector. It is ideal for learners coming straight from school who wish to seek a career in this industry.

LESSONS:

To achieve the Level 2 Diploma in Culinary Skills, you must achieve a total of 46 credits. 36 credits from the mandatory units and a minimum of 10 credits from the optional units which have been selected and are listed below;

MANDATORY UNITS:

Unit 707 Prepare and cook stock, soups and sauces [6 credits]
Unit 708 Prepare and cook fruit and vegetables [6 credits]
Unit 709 Prepare and cook meat and offal [8 credits]
Unit 710 Prepare and cook poultry [5 credits]
Unit 711 Prepare and cook fish and shellfish [5 credits]
Unit 712 Prepare and cook rice, pasta, grains and egg dishes [5 credits]


OPTIONAL UNITS:

Unit 202 Food safety in catering [1 credit]
Unit 702 Developing skills for employment in the catering and hospitality industry [5 credits]
Unit 703 Health and safety in catering and hospitality [3 credits]
Unit 705 Catering operations, costs and menu planning [6 credits]


ASSESSMENT:

The assignments will ask you to carry out a combination of tasks relating to a unit you have been studying. These will involve:

• demonstrating your subject knowledge

• showing the occupational skills you have acquired.

The assignments are an assessment, but they are also there to support your learning.

The tasks are generally graded and you can be awarded a pass, a merit or a distinction grade, depending on how well you perform. To complete the assignment work for a whole unit successfully, you need to achieve at least a pass in all the tasks. Your tutor will explain what you have to do to get each grade.

GENERAL ADVICE TO STUDENTS:

It is always a good idea to read through the whole assignment before you begin. That way, if it is possible to save time by doing research for more than one part at a time you can plan this at the beginning.

All information you get from your research should be re-written in your own words when you put it into your product, and you must keep a note (reference) of where you got each piece of information, as your tutor will need to see this when they mark your work.

Your tutor will give you guidance on what you have to do to get the different grades available.

These assignments are your chance to show what you know and have learned about hospitality and catering. You will not be graded on the presentation of your knowledge assignments, but it will make them easier to mark and will be more professional if they are neat and well referenced.

TIMINGS:

There are no particular time limits set for the completion of each assignment with the exception of the practical observations. The timescale for completing them will be given to you by your tutor. However, if you do not hand it in by the agreed time without a good reason, you may fail the assignment or just get a pass. If for some reason you think you might be late, you should discuss this with your tutor as soon as possible.

You may discuss your work with your tutor to get feedback on whether the accuracy and amount of work you have done will earn you a pass or better. However, working without support is sometimes important for getting merit or distinction.

PRESENTATION OF WORK:

Presentation of work must be neat and appropriate to the task. You should prepare a front cover for each assignment and a contents page to present your work in a clear and logical sequence. Label each task so that is easy to find.

You are encouraged to word process your assignments where relevant, but this is not a requirement.

For research and report tasks you may wish to refer to books, to information given to you by your tutor or you may wish to carry out research on the internet. If you do this, remember to include a reference to show where the information came from. You must also provide the answers in your own words – your assessor obviously knows the way you normally express yourself so they will be able to tell if you have simply downloaded material or copied it directly from a textbook.

You may also wish to include relevant charts, pictures and leaflets you have collected. Use colours, symbols and diagrams where you think they will help to illustrate your answers.

Your tutor will guide you if there is any part of the assignment that you do not understand.

PRACTICAL:

As well as doing assignments, you will be assessed in practical tests.  These will be explained to you one week before the date of each test so that you have a chance to prepare for the test.

You will need to make sure that you understand all the relevant Health and Safety rules and legislation before you take the practical tests.

Please note that if you are observed performing in an unsafe manner at any time during the test the assessment will be stopped.

UNIFORM:

For practical sessions, all students must wear the school regulation uniform consisting of a chef jacket, trousers, hat, safety shoes, apron and neck tie.

When ordering, please bear in mind that the course has timetabled practical sessions most days and uniform must be clean and meet the strict regulations for food preparation laid down by the local environmental health officer.

These items are available directly from Nisbets catering equipment, your tutor will supply details of ordering at application stage.

CODE OF CONDUCT/STUDENT EXPECTATIONS:

All students must follow the good behaviour code identified in the Knole Academy good behaviour policy.

Students must also realise that the course is run in a professional environment where contact with general public is inevitable.

As part of the course students may be required to cook at some functions and events outside normal school hours.  This time may be recognised as a part of the guided learning hours for the Diploma.

Work experience will be arranged at a suitable local catering outlet.  Students will attend each Friday from week 13 and are expected to act in accordance with all the rules and regulations set out by the establishment.

Students should purchase a USB stick over the summer holidays and use this to store assignments, references and research on the units being covered.

Respect for the working environment and the team of students on the course is vital.  The kitchen can be a dangerous facility with many hazards to be managed.  Producing high quality food for large events or service, requires exceptional team work and pride in the finished products.

Staff Profile

Mr Ken Arnott - Hospitality & Catering

I have always had a great passion for both sport and food and after many years as a PE Teacher I was fortunate enough to be introduced to a chef who had been trained by television celebrity Pru Leith.  I was immediately interested in her offer of training and soon worked my way up to Sous Chef at weddings and private functions.  I worked for her for four years, as I followed my career in teaching.

In 1990 I started to offer private chef dining experiences to clients at their own home and continue to offer this service.  I have worked as a guest head chef at an Essex Golf Club producing fine dining meals for the club president and his committee and many events at Ingatestone Hall for The Hon Dominic and Mrs Marisa Petre.

I decided to leave teaching and ran a cookery school for two years, where I taught a great variety of cuisines and knife skills to groups of adults and children.

I am now keen to pass on my knowledge and enthusiasm to the next generation of young chefs who will pass through the Catering and Hospitality Course at the Knole Academy.

Prospectus

We invite you to take a look through the Knole Academy prospectus to discover the wealth of opportunities available.

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