This level 2 certificate will add an industry recognised qualification to your CV. It will equip you with all the skills and knowledge required in a modern hospitality setting, along with the foundations for progression and further development.
Culinary Skills
Course Code:
CCSL2
- Level: 2
- Qualification: Certificate
- Awarding body: City & Guilds (C&G)
- Duration: 12 weeks
- Course type: FREE (Eligibility Applies)
- Time of day: Daytime
- When you'll study: Mondays, 9.00am - 1.00pm
What's it all about?
Course information
No previous experience necessary, however, a level 1 in cookery or some industry experience would be favourable.
Upon successful completion, you may progress to the Level 2 Certificate in Patisserie and Confectionery or the Level 3 part-time Diploma in Professional Cookery.
Future careers
What you could earn:
Chefs
£31,840.84
Potential salary
£9,518.64
Entry level salary
£21,826.00
Average salary
38
Annual openings in Plymouth
What you could earn:
Restaurant and Catering Establishment Managers and Proprietors
£44,986.90
Potential salary
£11,156.49
Entry level salary
£26,666.05
Average salary
37
Annual openings in Plymouth
What you could earn:
Kitchen and Catering Assistants
£22,499.21
Potential salary
£2,499.49
Entry level salary
£9,718.35
Average salary
72
Annual openings in Plymouth
Related courses
Professional Cookery (Hospitality)
- Level: 1
- Qualification: Award
- Awarding body: City & Guilds (C&G)
- Duration: 24 weeks
- Course type: FREE (Eligibility Applies), Part-time
Junior Bar and Barista Academy (for 14-16 year olds)
- Level: 1
- Qualification: College Certificate
- Awarding body: City College Plymouth
- Duration: Four weeks
- Course type: Short course
Junior Chef Academy (for 14-16 year olds)
- Level: 1
- Qualification: College Certificate
- Awarding body: City College Plymouth
- Duration: Six weeks
- Course type: Short course
Book an open day and come visit us!
Come and visit us on one of our college open days, where you can find out more about our courses, check out our facilities and speak to current students and staff.
