Hospitality Multiskill (Chef, Pâtisserie & Front of House) Level 2

4 GCSE subjects at grade 3 or above with English or Maths at grade 4 or above.

Units include:

• Customer Service in Hospitality
• Food Safety in Catering
• Health and Safety in Catering and Hospitality
• Team Working in Hospitality

Practical units include:

• Food and Beverage Service Skills
• Professional Cookery Skills - meat, fish, poultry, pasta, vegetarian
• Pâtisserie & Confectionery - pastry, desserts, dough, cakes
• Handling Payments and Maintaining Payment Points

Additional costs
All courses within Hospitality have uniform requirements for the kitchen and front of house areas. All courses and the different pathways within these have different requirements and so full details of uniform and kit list will be provided at enrolment. For further information please ask our tutors at our open events and guidance discussions.

Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning.

Part of your development will involve working within our commercial restaurant and interacting with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.

All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning and formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.

Competence based assessment through a portfolio of evidence and underpinning knowledge questions. Practical assessment will be ongoing in our industrial kitchens and commercial restaurant.

This is a full-time course. It is not possible to combine this course with other Vocational, T Level, Apprenticeship or A Level programmes.

You could progress on to Level 3 Professional Cookery; Level 3 Advanced Professional Cookery or Pâtisserie & Confectionery; or Hospitality Supervision and Leadership courses, depending on progress and achievement at Level 2. Potential job occupations include Catering/Restaurant Member, Contract Chef/Cook, Bartender, Food and Beverage Attendant and Receptionist.