University College Birmingham Catering
Chef Cookery Courses Level 2 & 3 Diploma (Professional Cookery)
- Course length
- 1 year full-time per level
There is a strong demand for well-trained chefs and excellent promotion prospects for hard-working professionals with commitment and flair. Our Chef Cookery Courses will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants.
Level 2 will teach you about key food preparation and cookery skills including a broad range of cookery processes, dishes, sauces and baking.
Level 3 will help you develop and refine your essential skills, building on your culinary foundations to take your cookery to a higher level with more complex techniques and dishes. On completion, you will be able to apply for degree-level courses.
UCB also runs the prestigious chef apprenticeship with the Royal Academy of Culinary Arts. On-the-job training takes place at some of the finest restaurants in the Birmingham area. Please see the Apprenticeships tab for more information.
Why should I choose this course?
- University College Birmingham has an international reputation for the quality of its professional cookery courses
- We have revised the content of this popular course to allow you to reach Level 3 in two years rather three
- The new-look course allows you to get a job or progress to a university degree much earlier, saving you a valuable year at an important stage of your career
- The course has been developed to provide a more hands-on approach with more time developing your kitchen skills
- Although the majority of students will take the Level 2/Level 3 diploma, you can still take the Level 1 diploma if you think you might need additional support to get you on your way.*
Why maths and English are so important to your career
Achieving a good level of English and maths is important so that you can compete in today’s labour market and securing the career you’ve always wanted. Alongside your full-time course, students will continue to develop their English and maths skills. If you haven’t yet achieved grade 4 (grade C) in English and maths at 16 you will continue to study these by resits or by taking Functional Skills at an appropriate level.
Mathematics plays a vital role in the culinary arts, bakery and the food and beverage sectors.
- Measurement (including weighing) is an important in cooking/baking and serving food and drink properly. This applies in following a recipe or in serving alcohol in the correct measurements. There are many tools, such as measuring cups, measuring spoons and scales, which are used in food/drink preparation.
- Being able to read both temperature and time and make suitable adjustments in both is vital in food/drink preparation.
- Fractions are very important in recipes and determining serving sizes.
- Geometry is used by top chefs and bakers in the presentation of food and baking in order to make them aesthetically appealing.
- Nutritional data informs choices about health and the role of a balanced diet. This includes issues to do with calories, sugar, sodium and fat. This is important for those creating menus.
Maths is also central in successful stock management which is vital in running restaurant, bakeries and bars.
- Accurate spelling and a wide and specialist vocabulary are key in the presentation of quality menus
- Good quality Speaking and Listening skills are needed when communicating with colleagues
- Customer services skills require good English skills in speaking and written communication
- Accurate reading is a vital skill when following instructions and recipes
- Secure English is important when preparing a CV or a business proposal or when advertising/marketing your business