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Applied Science Level 2 Extended Certificate Basildon Campus Southend Campus

This course will give you an in-depth general knowledge of science and help you learn what it would be like to work in a science-related field

Overview

This course will advance your skills and enable you to go on to further study.

Why should I do this course? 

To develop more in-depth knowledge of science and to learn what it would be like to work in a science-related field

What's covered? 
  • principles of science
  • chemistry and our earth
  • energy and our universe
  • biology and our environment
  • applications of chemical substances
  • applications of physical science
  • health applications of life science
  • scientific skills
  • practical scientific project
  • world energy
  • the living body
  • monitoring the environment
  • investigating a crime scene
  • science in medicine
  • understanding human behaviour
  • chemical analysis and detection
  • exploring our universe
  • maths and English
How will my work be assessed? 
  • coursework including performance observation, presentations, projects and assignments
  • examinations
What can I do after this? 
  • Applied Science Level 3 Extended Diploma
  • Applied Science (Analytical and Forensic Science) Level 3 Extended Diploma
What else 
  • use the excellent learning resources in the College's science centre
  • take part in educational trips
Entry requirements 
  • GCSEs at grade three in maths and English, and science at grade D, or
  • GCSEs at grade D in maths, English and science
  • successful attendance at interview event and satisfactory references

Open Event - Basildon Campus

Tuesday, 08 November 2016
Wednesday, 01 February 2017
Wednesday, 14 June 2017

South Essex College

This open event is a great way to get an idea of what it is like to study here at South Essex College. You can see the teaching rooms, facilities and equipment first-hand, talk to the tutors about the courses you’re interested in, and have a tour of the whole Campus to get a feel for the place.

There are lots of our current students helping on the night, so you can talk to them about what they think of life at the College.

If you need information on careers, funding, travel, or any other advice, our Student Services team are available to talk to you one-to-one.

Open Event - Southend Campus

Thursday, 06 October 2016
Thursday, 17 November 2016
Wednesday, 08 March 2017

South Essex College

This open event is a great way to get an idea of what it is like to study here at South Essex College. You can see the teaching rooms, facilities and equipment first-hand, talk to the tutors about the courses you’re interested in, and have a tour of the whole Campus to get a feel for the place.

Online applications have now closed for enrolment 2016 but there is still time to get on a course for September. Please attend a drop-in session during enrolment to complete an application and enrol on your chosen course. 

Venue
Basildon Campus (Nethermayne)
Starts
Tuesday, September 5, 2017
Attendance
Full time
Duration
1 year
Provision
School leavers
Course code
6432SPL2-Y01B
Cost
£0
Cost details
FREE to UK/EU under 19s not in employment
Basildon Campus (Nethermayne)
Address
Nethermayne
Basildon
SS16 5NN
Venue
Southend Campus (Luker Road)
Starts
Tuesday, September 5, 2017
Attendance
Full time
Duration
1 year
Provision
School leavers
Course code
6432SPL2-Y01S
Cost
£0
Cost details
FREE to UK/EU under 19s not in employment
Southend Campus (Luker Road)
Address
Luker Road
SS1 1ND

The latest

My story Samantha Rain
Professional Cookery Level 2 Diploma

Samantha Rain
Watch Video

Hello my name is Samantha Rain, I am 26, I studied Hospitality and Catering at South Essex College and this is my story.

When I was at school I did my work experience at Unilever. They let me put my own desert on for the day and everyone said that they really liked it and I knew that I wanted to be a pastry chef from there. I looked at all the nearby Colleges and the courses they were doing and decided that South Essex College was the best one for me.

It was a great experience; I learnt a lot of things, met a lot of people, learnt new techniques and gained a lot of knowledge about cooking in general. It was only later when I went on to work in restaurants that I decided to specialise in key areas. I still look back and speak to the people that I met and the teachers, I had a really good time.

When I left College I went to work for a restaurant in Hertfordshire, the Auberge du Lac, I was there six months and they gained their first Michelin star, so I went on to stay there for a further three years, always in the pastry kitchen as that was area that I wanted to specialise in. After I left my last restaurant I decided that I wanted to be a chocolatier. I went to do  a course with Mark Tilling and when I finished I got a job at a chocolate factory in London. While I was there I decided to enter myself into The UK Junior Chocolate Masters Competition and in 2014 I became the UK Junior Chocolate Master.

In 2016 I competed in a competition with Mark Tilling and Helen Vass and we did the Bake Off Creme de la Crème. The whole Bake Off experience was a massive eye-opener. There were massive highs and massive lows. What I will take from it is everyone we met; all the judges, all the other teams, in fact everyone was so encouraging and we all got on really well which I thought was really nice. There was no egos, no one was out to get each other. It was just quite fun, and hard as it was you have to have an element of fun as well.

I met Mark originally back when I originally wanted to be a chocolatier. He was the first person to teach me my chocolate work, so from there we became really good friends and we have just always kept in contact. When the Bake Off came up he rang me and asked me to be on his team. I was a bit like, “of all the people in the UK you can ring, why have you rung me?” It was really daunting actually but we went on to win the series which was amazing.

At the moment I am a development chef for HB ingredients. I look at all the Sosa products which is a brand our company distributes. I go out and give demonstrations, I work on new recipes, I work with all the new products and at the minute that is massive for me. There is so much potential at HB Ingredients, at the moment I am focussing all my efforts to stay there.

I would say to anyone who was looking for a career in catering that it is hard, and it can be a difficult career, and there will be good days and bad days. But if you persevere and have a passion for it, it really can take you a long way and open up some brilliant doors.