At least four GCSEs at grade 3 or above, or achievement of a pass in a relevant Level 1 qualification.
Entry requirements
Why choose this course?
Develop both kitchen and front-of-house skills across live restaurant operations. Train with experienced staff, work guest events and visits, and build the professional standards employers expect, opening options to specialise at Level 3 or enter work.
Further information
Learners with basic GCSEs seeking a solid, practical Level 2 that blends culinary and service skills. Ideal if you want a rounded view of hospitality before choosing a specialist pathway at Level 3 or employment.
- Preparation, cooking and presentation of meat, fish and other ingredients and products
- Customer service standards and Restaurant skills
- Food safety & allergens
- Employability skills and workplace behaviours
Progress to Level 3 in Professional Cookery or Food & Beverage Supervision, start an apprenticeship, or move into paid roles across restaurants, hotels, and contract catering with clear progression routes.
Mixed practical and theory: live service, kitchen production and classroom. Assessment through observed tasks, assignments and service scenarios reflecting real venues. Final results as Pass/Merit/Distinction.
- Kit and uniform (new students only) circa £300.
- Bursary/Student Finance funding available by application. Terms and Conditions apply