Professional Cookery - Michael Caines Academy
Faculty of Hospitality, Hair and Beauty
Faculty Level Location Length Ask Apply
Hospitality, Hair and Beauty Level 2 - VRQ2 Diploma Laurence Building 1 year

What is it like to study this course and how will I be assessed?

Inspired by our illustrious alumnus Michael Caines MBE, Exeter College has launched the Michael Caines Academy with the aim of nurturing the region's future generation of talented restaurateurs, chefs, restaurant managers, waiters and front of house staff. This is a fantastic opportunity for young people seeking a career in hospitality at whatever level. It is more than just a course - with Michael directly involved, there will be high profile experiences, challenging practical and theoretical workshops and master classes from the very best in industry.

Whilst studying the VRQ2 diplomas you will gain the necessary knowledge and understanding to enter the catering and hospitality industry. The qualification will test your practical, theoretical and food service skills, whilst allowing you to further explore the diversity of this vast industry. You will undertake a variety of experiences ranging from competitions, educational overseas visits, placements, masterclasses and gaining first hand experiences from industry specialists such as Michael Caines, Mark Hix, Tanner Brothers, WSET and many more.

Please click here for more information about the Michael Caines Academy. The course will include a variety of experiences to underpin your knowledge learnt whilst studying at college, gaining further insight into the complex and diverse nature of the catering and hospitality industry. You will be assessed throughout the year via practical and theoretical examinations which will culminate in two final synoptic examinations. All examinations are graded (pass, credit, distinction)

What topics will I study?

  • Investigate the catering and hospitality industry
  • Food Safety in Catering
  • Health and Safety in catering and hospitality industry
  • Healthier foods and special diets
  • Catering Operations, costs and menu planning
  • Applying workplace skills
  • Prepare and cook stocks, soups and sauces
  • Prepare and cook fruit and vegetables
  • Prepare and cook meat and offal
  • Prepare and cook poultry
  • Prepare and cook fish and shellfish
  • Prepare and cook rice, pasta, grains and egg dishes
  • Prepare and cook desserts and puddings
  • Prepare and cook bakery products
  • Legislation in food and beverage service
  • Menu knowledge, design and resources
  • Applying workplace skills
  • Principles of beverage product knowledge
  • Service of hot beverages
  • Food and beverage service skills
  • Handling payments and maintaining the payment point
  • Principles of customer service in hospitality, leisure, travel and tourism

What experiences will I get?

A key part of the Michael Caines Academy course is the exposure to a range of exciting opportunities and unique experiences. These include, guest demonstrations from visiting Chefs and food organisations, student visits to a range of hotels, top class restaurants, food producers and culinary establishments. Previous opportunities have included; cooking live at the South West Festival of Food and Drink; practical workshops with Michael Caines MBE, demonstrations from baristas, abattoirs, environmental health and farm producers; and visits to Le Manoir aux Quat Saisons, Coombe House and Gidleigh Park. All Michael Caines Academy students will complete a six week practical work experience placement in a catering or hospitality setting of their choice. In addition to the above students will develop their skills cooking and serving in the college's commercial @thirty-four restaurant throughout the year.


What are the entry requirements?

You must have successfully completed the VRQ1 Level 1 Diploma in Professional Cookery, have excellent attendance, a positive reference from your tutor and have demonstrated excellence.

What can I study alongside this course?

This course is studied on its own and cannot be combined with other courses. You may study Functional Skills in IT, Communication and Application of Numbers if required.

What facilities are there?

The Laurence Building boasts new facilities throughout including an IT suite, modern kitchens and a stunning commercial restaurant within the faculty. New additional training facilities are currently being developed in the Laurence Building.

What can the course lead on to?

It is anticipated that you would aim to progress to the next stages of the course via the VRQ3 Diploma in Professional Cookery course or NVQ Level 3 Apprenticeship in Food Preparation and Cooking to further your training and broaden your career opportunities. You may also seek employment within the industry.

Are there any additional costs?

The additional costs for knives and equipment will cost approximately £200.00, the additional knives will help support the requirements of the qualification and aid your continuation into industry.

This further education course is free for all 16-18 year olds who are resident in the UK and the European Economic Area for the last 3 years. (You must be under 19 on 31st August in the calendar year that you start your course). For any fee-related queries or further information, please contact the Advice and Recruitment Team on 01392 400444.

College Prospectus

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