Level 2 Diploma in Culinary Arts and Restaurant Services

Who is this course for?

Jersey has a reputation for fine food and dining. Highlands College is proud to be part of this reputation by providing young people with the skills and training required to become a successful chef, whilst also mastering excellence in food and beverage service.

Our tutors are highly successful chefs and restauranteurs in their own right. You will learn about preparing and cooking food, develop your knowledge of health and safety and how the catering and hospitality industry operates.

You will also learn menu planning, food and beverage service, wine service, and barista skills in a realistic working environment.

What are the entry requirements for the course?

A minimum of five GCSEs at grade 4 (grade C) or higher, one of which must be either Maths or English Language.

A Taster day at the Academy can be arranged by appointment, contact fulltimeapplications@highlands.ac.uk

How long is this course?

A two-year full-time course beginning September, ending in June.

What will I study on this course?

City & Guilds Certificate in Food and Beverage Service – You will learn the art of food and beverage service, wine service, barista, dealing with payments and bookings in a realistic learning environment.

Units include:

Legislation in food and beverage service – to develop understanding of legislation and legal responsibilities when serving food and beverages.

Menu knowledge and design – to introduce the key features of menus, dish composition and dietary requirements and their implications for service.

Principles of beverage product knowledge – to develop the learner’s understanding of alcoholic and non alcoholic beverages served in UK hospitality establishments.

Service of hot beverages – to extend the learner’s skills in preparing and serving a range of speciality teas, coffees and hot chocolate using specialist equipment

Food and beverage service skills – to provide learners with food and beverage service skills.

Handling payments and maintaining the payment point – to enable learners to take, process and balance payments and respond appropriately to unexpected payment situations in a food and beverage environment.

City & Guilds Diploma in Culinary Skills – you will learn about preparing and cooking stocks, soups and sauces, fruit and vegetables, meat and offal, fish and shellfish, pasta, grains and rice, desserts, puddings and bakery products. You will develop your knowledge of health and safety and how the catering and hospitality industry operates. You will also learn about healthier eating and special diets, food safety, kitchen operations, costs and menu planning.

Units include:

Food safety in catering – the aim of this unit is to provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. Achievement of the unit at level 2 will enable learners to identify how to make changes to catering practices in order to improve the safety of the catering service as a whole. This unit provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.

Catering operations, costs and menu planning – the aim of this unit is to provide the basic knowledge about kitchen organisation and the principles of menu planning. It will also increase awareness about the costing of dishes, and the elements of costs to be considered when calculating selling prices. The unit also provides the opportunity for learners to undertake the practical application of calculating gross and net profits and setting selling prices for menus and dish items.

Prepare and cook stocks, soups and sauces – stocks, soups and sauces are the key building blocks of many dishes and an understanding of them is essential for any chef. The aim of this unit is to equip learners with the knowledge and skills required to prepare, cook and store stocks, soups and sauces.

Prepare and cook fruit and vegetables – the aim of this unit is to enable the learner to develop the necessary skills, knowledge and understanding of the principles involved in preparing and cooking fruit and vegetables to produce dishes at a professional level. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge.

Prepare and cook meat and offal – the aim of this unit is to provide learners with a rounded experience in preparing and cooking meat and offal dishes. They will learn to recognise the quality points of meat and offal with emphasis placed on the development, practice and acquisition of practical skills in preparation and cooking. The unit focuses on the production of dishes, using suitable tools and equipment and producing finished dishes using a range of commodities and ingredients.

Prepare and cook poultry – the aim of this unit is to provide learners with a sound, rounded experience in preparing and cooking poultry dishes. They will learn to recognise the quality points of poultry and the most commonly used cuts with emphasis placed on the development, practice and acquisition of practical skills in preparation and cooking. The unit focuses on the production of dishes, using suitable tools and equipment enabling learners to demonstrate the process of preparing, cooking and producing finished dishes using a range of commodities and ingredients.

Prepare and cook fish and shellfish – the aim of this unit is to provide learners with a sound, rounded experience in preparing and cooking fish and shellfish dishes. They will learn to recognise the quality points of fish and shellfish with emphasis on safe and hygienic practices when preparing and cooking fish and shellfish. Emphasis is placed on the development, practice and acquisition of practical skills in preparation and cooking. The unit focuses on the production of dishes, using suitable tools and equipment enabling learners to demonstrate the process of preparing, cooking and producing finished dishes using a range of commodities and ingredients.

Prepare and cook rice, pasta, grains and egg dishes – the aim of this unit is to provide learners with a sound, rounded experience in preparing and cooking fish and shellfish dishes. They will learn to recognise the quality points of fish and shellfish with emphasis on safe and hygienic practices when preparing and cooking fish and shellfish. Emphasis is placed on the development, practice and acquisition of practical skills in preparation and cooking. The unit focuses on the production of dishes, using suitable tools and equipment enabling learners to demonstrate the process of preparing, cooking and producing finished dishes using a range of commodities and ingredients.

Produce paste products – this unit provides the opportunity for learners to develop their knowledge, understanding and skills to prepare, cook and finish paste products for service in restaurants and to paying customers.

What Qualification will I gain?

City & Guilds Advanced Technical Diploma in Professional Cookery and Restaurant Services.

Will I go out on work experience?

Courses at Highlands College are about preparing you for the world of work. As part of your course you will learn how to go about presenting yourself to an employer to stand the best chance of getting the job you are looking for. You will spend at least one week in a work placement.

You will also spend time in a realistic working environment at the Academy Restaurant and at Cafe Connect.

What does this course lead on to?

Progression to a range of different jobs within the hospitality and catering industry, including:

Many of the chefs and catering staff working in Jersey’s restaurants and hotels have progressed from this course.

How much will it cost?

There are no fees for this course but students will be required to purchase a set of professional knives from the college at a cost of approximately £70.

How can I find out more?

For further information, please contact the Highlands College Admissions team on: 608582 or email: fulltimeapplications@highlands.ac.uk

Additional Information

All 6th form courses are subject to minimum enrolment numbers. Where a course does not meet the required number, it will be reluctantly cancelled for that academic year. Applicants affected will be contacted and offered a transfer to another course if a suitable one is available.

International students should contact Jersey immigration on immigration@gov.je before making an application.

Anyone who has been out of education for longer than 6 months will be invited for interview. Following interview, the application will be referred to a review panel.