Hospitality Multiskill Level 2 (Chef, Pâtisserie & Front of House)
This qualification is aimed at students who want to work in a wide range of hospitality and catering businesses covering a range of duties in their role which may combine food preparation, food service and non-food duties, such as front of house or accommodation functions.
This qualification will provide the knowledge and practical skills to work within the hospitality sector front facing roles (Bar Person, Food Service, Team Member) or professional cookery roles. It covers a range of essential skills that will enable the student to gain confidence in delivering a high level of service and product to all customers in a range of environments.
Entry requirements
4 GCSE subjects at grade 3 or above with English and Maths at grade 4 or above.
What will I study?
Units include:
- Customer Service in Hospitality
- Food Safety in Catering
- Health and Safety in Catering and Hospitality
- Team Working in Hospitality
Plus a range of optional units covering:
- Food and Beverage Service Skills
- Professional Cookery Skills
- Pâtisserie & Confectionery
- 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.
Method of delivery
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.
How will I be assessed?
Competence based assessment through a portfolio of evidence and underpinning knowledge questions. Practical assessment will be ongoing in our industrial kitchens and commercial restaurant.
Good course combinations
This is a full-time course. It is not possible to combine this course with other Vocational, T Level, Apprenticeship or A Level programmes.
Your next steps
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, Receptionist and Housekeeper.
I’m really passionate about cooking and being a chef, so that is why I chose this course. I started working part-time in a kitchen when I was at school, so I knew this was what I wanted to do. I like getting the chance to learn in a calm environment and covering all the basics you need for the industry and the in-house restaurant at College replicates the real working environment.
