Brighton MET's Catering and Hospitality Department is respected as a leading provider of quality staff to the industry.
Based around key skills and services in professional cookery, this course will help you progress to advanced training or start your cookery career. You will explore gastronomy and product development, and learn the technical skills required for advanced preparation of vegetables, meat, poultry, game and fish.
To gain experience of a real working environment you will work in our training restaurant and undertake work experience. Success will open the door to higher-level opportunities within the catering and hospitality industry.
This course will also develop your food service and front of house skills including bar service, silver service and table theatre in our restaurant. You will serve food produced in our restaurant, developing food service and customer care skills.
The majority of the course input is set within our training kitchens, with additional classroom theory sessions to support the practical sessions.
- Train in professional-standard kitchens
- A realistic working environment within our public restaurant
- Industry-experienced tutors
- Employment links with the local industry
Start at Level 2 if you have at least three GCSEs at grade 3 (D/E) or above, including English and maths.
If you don't have these grades, we have options for you. You could start on a Level 1 introductory course at our West Durrington campus and progress to this Level 2 course on successful completion.
After this course
On successful completion of this Level 2 Diploma, you may continue your studies at Brighton MET and move on to either the Level 3 Diploma in Advanced Professional Cookery or the Level 3 Diploma in Professional Food and Beverage Service Supervision.
Whilst most students will progress to one of the Level 3 Diplomas, some look to enter the workplace via a Level 3 Diploma Apprenticeship or commence employment in the catering and hospitality on a full-time basis.
Future careers include:
- Chef de partie
- Sous chef
- Head chef
- Restaurant manager
- Front of house