Level 2 strong start 2026

• Catering
• Further Education (Key Stage 5)

Level 2 strong start 

Welcome to VRQ Level 2 

A big welcome!

Welcome to our new students:

Jake , Maisie,Andrew,Harrison,Dylan,Riley,

Marley,Teagan,Callum,Oscar ,Kita and Luca.

Today's plan

1/ Introduction the year 

2/ Booton - patisserie induction 

3/ Kerridge induction 

4/ Swap around 

5/ Depart 

Lecturers

Curriculum manager - Philomena Harris 

Programme lead : Stephanie Conway

Patisserie assessor: Stephanie Conway 

Patisserie production  /Theory - Delphine Eme

Workshop assessor : John Cook 

Production Kitchen : John Cook 

Kitchen Theory /Assignment : Dan Hull

Personal devolpment - 

Julie Hemmings & Susan Lawlor.

Natalie Deeks 

Support staff 

 

Technician supervisor :Rory Comte

Technician Instructors - Natalie Taylor/ Jane Gray

General assistants - Tanya, Linda, Jackie, Forest & Eileen.  

Strong start

Strong start is the colleges 6 week settling in programme this will last until half term . 

The programme will be delivered in Pd and your main programme. 

App

Please make sure you are on the app - this is the best way to keep in contact !

What would you like to get out of this year ?

Kerridge

Joe  

Emily

Jake

Woody

Zach

Harrison

Char

Andrew

Antonio

Maddie

Freddy

Dan

Riley

Dylan

Ryan

Riley

Marley 

Pia

Booton

Ida

Alex

Teagan

Chels

Max

Callum

Oscar

Rhys

Josh

Alice

Harvey

Maise

Kita

Frank

Amelia

Luca

Kai

Sophia 

Tom Booton and Tom Kerridge

Tom Booton

What or who inspired you to become a chef?

I fell in love with the hustle of the kitchen the moment I stepped through the doors at Le Talbooth at 15. I thrive in the high pressure environment of a professional kitchen.

After working around the world Tom was invited to head up The Grill at The Dorchester - London.

I will be openeing his 1st London restatuant shortly .

(7100-12) 

City and Guilds Level 2 Diploma in Professional cookery 

Text

Kitchen assessments 

B tasks

5 "B task assessments

Final synoptic

1 x final 5  hours 

Patisserie assessments

B tasks 

3 "B task assessments

Final synoptic 

1 x final 3.5 hours 

Expectations -You 

Push yourself to get the best results you can.

• Show consideration and respect to all other College users.

• Take pride in your College environment.

• Attend all timetabled sessions and report all absences

   promptly.

• Participate fully in your programme.

• Submit coursework by the set deadline.

• Contact your tutor to discuss any concerns or issues.

• Always wear your ID at College.

• Be an active and supportive member of your course and the

College community.

Expectations -Us  

• A thorough " strong start"to the College and to your course.

• A programme of study designed to enable you to reach your

planned destination.

• Timely and appropriate feedback on your work.

• Access to industry-standard facilities and resources.

• A named member of staff to monitor, review and support

your progress.

• Access to employers, quality work experience and a careers

service appropriate to your programme of study.

• Clear information about your timetable and how to access

support.

Tomorrow

10 am start changed and in the kitchen.

Booton - patisserie 

Kerridge - Balkerne kitchen

Wed - 9.30 am 

Kerridge - patisserie 

Booton -Balkerne kitchen 

Thursday - 9 .00 am Theory 

Uniform standards

Clean ironed whites .

Hair -neat and tidy ,if you have long hair it must be tied into a neat bun .

No -piercings -zero tolerance 

No - false nails ,nail varnish or strip lashes.

Progressing students

If your new hat has not arrived you may wear your white hat until it arrives. 

All students must be in blue hats by the October half term.

Please make sure you have ordered all needed equiptment including scales.

Q R Code for lockers 

£20 - non refundable 

Lockers available from Tuesday.