Professional Cookery Diploma Level 2
The Level 2 Professional Cookery Diploma is for anyone who aspires to work as a chef in the catering and hospitality sector. It is ideal for students who wish to seek a career in this industry. It is designed for post-16 students and is an ideal qualification for those intending to progress to direct employment in professional cookery as a trainee commis chef for example or to a hospitality apprenticeship such as commis chef.
You must have achieved one of the following Level 1 courses: Foundation Diploma in Hospitality, Diploma in Introduction to Professional Cookery or NVQ Preparation & Cooking. You will also need to have achieved 3 GCSEs at grade 4, including Maths and English or Level 2 Functional Skills in Maths and English.
What will I study?
The content of this qualification is designed to meet the needs of those who want to work as chefs in the catering and hospitality sector by providing them with a wide range of high quality cooking skills that they can apply across a range of catering contexts.
Units covered include:
- Healthier Food and Special Diets
- Investigate the Hospitality and Catering Industry
- Food Safety in Catering
- Health and Safety Awareness for Catering and Hospitality
- Catering Operations, Costs and Menu-planning
- Apply Workplace Skills
You will prepare and cook the following: stock, soups, sauces, vegetables, fruit, poultry, fish, meats, shellfish, grains, pasta, puddings, dough products, pastry, cakes and biscuits.
Method of delivery
Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning.
Part of your development will involve working within our commercial restaurant and interacting with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.
All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning, formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.
How will I be assessed?
Written assignments, short answer tests and practical examinations.
Good course combinations
This is a full-time course. It is not possible to combine this course with other Vocational, Apprenticeships or A Level programmes.
Your next steps
You may progress into employment, or onto Level 3 Professional Cookery, Level 3 Pâtisserie & Confectionery or Level 3 Hospitality Supervision courses. Potential job occupations include Chef, Catering Assistant and Cook.
“I love doing the practical classes and really enjoy it when we do the mystery basket classes where we get the chance to create our own dishes.”