York College

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Please see our COVID-19 (Coronavirus) updates page for the latest information and advice.

Entry requirements

Students may have achieved one of the following Level 1 courses: Foundation Diploma in Hospitality, Diploma in Introduction to Professional Cookery or NVQ Preparation and Cooking or have experience in the industry. You will also need to have achieved 3 GCSEs at grade C, including Maths and English or Level 2 Functional Skills in Maths and English.


One year.

What will I study?

The content of this qualification is designed to meet the needs of candidates 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:

  • Maintain a safe and secure environment
  • Work effectively as a team
  • Give customers a positive impression
  • Maintain food safety when storing, preparing and cooking food

You will prepare and cook a selection of the following: soups, sauces, vegetables, poultry, fish, meats, grains, pasta, puddings, dough products, pastry, cakes and biscuits depending on the units chosen.

Dates and Times

This course operates as 'roll on, roll' off study meaning there are multiple iterations of this course that run throughout the year.

For more information please contact the InfoZone on This email address is being protected from spambots. You need JavaScript enabled to view it. or on 01904 770770.

How will I be assessed?

Practical assessments and underpinning knowledge questions.

What could it lead to?

Students may progress into employment, or onto Level 3 Professional Cookery and Level 3 Patisserie and Confectionery courses.

Potential job occupations include:

Catering Assistant

Contact Us

If you would like to enrol, you can do so via our Enrol Now page.

If you have any further questions about York College please email info@yorkcollege.ac.uk or call (01904) 770770.

Whilst every effort has been made to ensure the accuracy of the information contained in this webpage, the content is subject to change where necessary.


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