Catering T Level - Bridgwater & Taunton College

Course Overview

A T Level programme consists of a technical qualification, substantial industry placement, English and maths, and other occupation-specific requirements where it is essential for entry to skilled employment.

Topics may include:

  • Culinary
  • Kitchen operations
  • Security and health and safety
  • Nutritional analysis
  • Food safety (includes a qualification that needs to be achieved before commencement of their industry placement)
  • Team working
  • Business.

There are some content areas that are included in both the core and occupational specialism sections, this is intentional. The core is assessed via one or more exams.

The employer set project ensures students have the opportunity to combine core knowledge and skills to develop a substantial piece of work in response to an employer set brief.

For professional catering, students are expected to develop understanding and advanced skills in each performance outcome to work with all food groups:

  • Meat, poultry and game, including associated products
  • Fish and shellfish dishes and products
  • Vegetables, vegan and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs
  • Dough and batter products, including fermented dough and batter products
  • Paste and patisserie products
  • Hot, cold and frozen desserts
  • Biscuits, cakes and sponges.

Progression Options

Once you have successfully completed the course, you may progress to a Foundation Degree or Level 4 Apprenticeship in Hospitality Management. Alternatively, we can support you into a relevant career.

Course Summary

Course Title Catering T Level
Entry Requirements

You need to have completed the Level 2 Technical Certificate in Professional Cookery and have 5 GCSEs at grades 9 to 4 to include English and maths.

Attendance Requirements You will be required to undertake a placement (315 hours) which will draw on the core and specialist knowledge, skills and behaviours you have learnt in the classroom. You will apply them in the workplace, through relevant occupationally specific tasks and activities. Staff will support with work preparation and finding a real work environment which will meet relevant occupational specialism to meet individual learning objectives.
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We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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