Did You Know?

  • We are an AA Rosette winning college restaurant and Centre of Excellence in Patisserie and Confectionery.
  • You will be required to work towards GCSE Mathematics and English within your study programme.

Course Overview

The VTCT Level 2 Diploma in General Catering Skills is a Technical Qualification aimed at learners aged 16-19 who are in a full-time education programme and wish to develop the skills and knowledge needed to begin a career in the hospitality industry, either in a commercial kitchen as a cook or food and beverage service environment as a server.


Course Structure

Throughout this qualification, you will develop your knowledge and understanding of relevant Health and Safety. You will develop knowledge of how to provide different types of food and drinks service, as well as how to prepare, cook and finish dishes. You will develop an awareness of environmental sustainability and commercial skills, all of which are valued highly by employers.

Mandatory units of study:

  • The Catering and Hospitality Industry
  • Food and Safety Hygiene in the Kitchen
  • Planning and Preparing for Service
  • Planning For and Closing After a Food and Beverage Session
  • Meat and Offal
  • Poultry
  • Fish and Shellfish
  • Vegetables and Vegetable Dishes
  • Drinks Service
  • Food Service.







Entry Requirements

Level 1 Diploma Catering and Hospitality. Four GCSEs at a minimum of Grade D/3 English and Mathematics.

English and/or Mathematics will be included in your timetable if you have not achieved a GCSE at grade 4 or above in these subjects when you start your course.

How Will I Learn?

You will learn practical skills in excellent purpose-built training kitchens and work closely to provide produce for ‘‘The Grove’’ commercial training restaurant. Practical knowledge will be supported by theory lessons. Assessments of practical skills will be graded Pass/Merit/Distinction in a range of unit assessments and summative synoptic assessments. You will be required to produce a developmental portfolio and complete two external exams graded Pass/Merit/Distinction.

Skills You Will Develop

  • You will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook, finish and serve food and drink produce.
  • You will develop an awareness of environmental sustainability and commercial skills, all of which are valued highly by employers.


Completion of this course offers:

Career opportunities as Junior Chef/Commis Chef.

Progression onto a Level 3 Diploma in Advanced Professional Cookery or a Level 3 Diploma in Food and Beverage Service Supervision.

Expect Also To

  • Experience a wide range of enrichment activities and visits from guest speakers throughout your course
  • Participate in industry competitions.

How You Will Be Assessed

  • Graded practical unit assessments
  • Summative synoptic practical assessment
  • Two external exams
  • A portfolio of development graded Pass/Merit/Distinction.


Things You May Need

Professional Chef Uniform, Front of House Uniform, Chef Kit.

You must purchase professional uniform prior to commencing your programme of study. Uniforms are available to purchase at College Welcome Sessions, Taster Days and Enrolment Day. A kit list will be issued at induction.

Information, Advice and Support

Careers Guidance

Help with choosing the right course and with thinking about where this might take you in the future.
Email: [email protected]

Student Finance

Money matters - you may be entitled to financial support whilst you study.
Tel: 01274 088349.
Email: [email protected]

Learning Support

Support for applicants with a learning difficulty, disability, illness or other learning need.
Tel: 01274 088344
Email: [email protected]

For all other queries call 01274 088088

Tuition Fees

If you are aged 19+ and studying a Further Education Course at Bradford College, you may have to pay course fees. Course fees are dependent on the number of hours and which course is being taken. Actual costs can be obtained from our team.
Email: [email protected].