This course is aimed at those who wish to progress their career in hospitality and professional cookery. It develops their culinary skills to enable them to prepare, cook and finish a range of dishes to include meat, poultry, fish, vegetables, soups, sauces and pastry products. They will continue to be involved with the hotel, restaurant and tourism industry and will have the opportunity to participate in external trips, local functions and excursions to high profile specialist contributors to the industry. On successful completion students will progress on to employment in the industry as a professional chef in kitchens, hotels or other food outlets or to Level 3 courses such as Professional Cookery – Kitchen and Larder and Patisserie.