Professional Chef, T Level Transition Programme
This study programme will enhance your cookery knowledge by increasing your technical skills and learning beyond Level 1. By studying this programme, you will gain solid experience of working in the hospitality and catering industry.
You will learn about the catering and hospitality industry, food and safety hygiene in the kitchen, planning and preparing for service, menu planning and costing, meat and offal, poultry, fish and shellfish, vegetables and vegetable dishes, stocks and soups, pastry and bakery products, desserts, farinaceous and egg dishes, biscuits, cakes and sponges.
Alongside further development of the kitchen, you will enhance your full understanding of the industry by completing a Level 2 food and beverage service during your Individual Development (ID) time. As part of this study programme you will develop your maths and English skills and attend tutorials. You will also complete a work placement or extended industry placement. All aspects of your study programme will be discussed at your interview.
How will I be assessed?
You will be assessed on practical skills in the kitchen during live service and training exercises. Knowledge based assignments will be set by your personal tutor.
What could I do after this course?
You will be equipped with the skills you need to work as a chef in the catering industry and in a wide range of other careers in the hospitality sector. You could also increase your knowledge by progressing to a Level 3 T level programme in Professional Cookery, or Hospitality, Events, and Business Enterprise at Weston College.
A minimum of five GCSEs at grade 9-2, with at least two at grade 4 or a qualifying Level 1 qualification.
Occupations related to Professional Chef, T Level Transition Programme
Restaurant or Catering Establishment Manager/Proprietor
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
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Baker or Flour Confectioner
Bakers and flour confectioners prepare and bake dough, pastry and cake mixtures and make and finish flour confectionary products by hand.
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What our students say
Brandon Read, Hospitality and Catering
“I Have Enjoyed Learning The Practical Skills Needed To Flourish Within The Kitchen And How To Schedule My Cooking To Complete A Dish.”
Former school: Broadoak Academy
Next Steps: Brandon will now progress to a Level 3 qualification and has the ambition to become a top-end chef.