Professional Cookery - Level 2

• 4 GCSEs at grade 4 or above including English or maths

You will undertake an induction programme at the beginning of your course to ensure it is suitable for you.

On completion of this course you will achieve a VRQ Level 2 Diploma in Professional Cookery.

• Food safety
• Developing employment skills
• Health and safety
• Healthier food and special diets
• Catering operations, costs and menu planning
• You’ll also learn how to cook the following dishes:
  • stocks, soups and sauces
  • fruit and vegetables
  • meat and poultry
  • fish and shellfish
  • rice, pasta, grains and egg dishes
  • hot and cold desserts
  • paste products
  • biscuit, cake and sponge products
  • fermented dough products

• Practical work
• Group work
• Demonstrations
• Tutorials
• Guided independent study

• Portfolio of work
• Practical work
• Online exam

Students studying Professional Cookery Level 2 will spend one day each week working in a kitchen or restaurant with a local employer, learning all aspects of kitchen and service. Students have recently enjoyed placements at Peace and Loaf, Cafe 21, Blackfriars, Copthorne Hotel Newcastle and Hotel Du Vin.

You will also have the chance to visit industry and take part in competitions.

If you do not hold English and/or maths GCSEs at grade 4 or above, you will be supported with dedicated lessons to help you achieve English and maths qualifications.

Professional cooks and chefs need to read recipes and rely on maths skills to weigh ingredients, calculate ratios and multiply recipes.

You can progress to Professional Cookery - Level 3 when you successfully complete this course.

If you are aged 16-18 when you begin your course you are likely to be eligible for free tuition. Detailed information can be found within the financial support section. 

If you are aged 19+ the cost of the course will depend on your circumstances. Our support pages can help you determine your suitability.