Catering - Professional Cookery Level 2
Expand your skills and knowledge within the world of contemporary professional cookery whilst developing your creative ability and enabling you to progress your career as a professional chef.
This qualification covers all aspects of professional cookery from developing your preparation, cooking and presentation skills to working in the College’s industry-standard training kitchen and restaurant. You will have the opportunity to cater for annual events, enter competitions and take part in industry visits, all of which will enable you to understand the expectations of a
future employer. As your skills develop, so will your employability and you will be more eligible for part-time job opportunities giving you the opportunity to further increase your experience, knowledge and future
City & Guilds Level 2 Diploma in Professional Cookery
Progression routes shown are dependent on successful completion of qualifications and meeting entry criteria.
Study options may include:
• Level 3 Diploma in Professional Cookery
Employment options may include:
• Commis chef/chef de partie
• Food & beverage personnel
• Event catering
You may also like…
• Apprenticeship in Hospitality & Catering Services
• Apprenticeship in Professional Cookery
Please note that any costs shown here are subject to change and that there may be additional material costs for your course.
There are various bursaries available to support eligible students with course-related costs
Aged 16-18 years
There are no tuition or examination fees
Aged 19 or over (at the start of the course)
Tuition Fee £945
What does this subject include?
Topics you will cover include: • Catering Operations, Costs & Menu Planning • Prepare & Cook a Variety of Foods • Produce Hot & Cold Desserts & Puddings • Developing Skills for Employment in the Catering & Hospitality Industry Assessment is by continuous observed industry-related practical tasks as well as assignments, projects and written assessments, which are assessed through internal and external assessment papers. All full-time students are required to study maths and English at the appropriate level.
What is the structure of the course?
The full programme consists of the following elements: Level 2 Technical certificate in professional cookery: In this part of the course you will develop your culinary knowledge and skills, working with a wide range of ingredients and techniques. You will train in the College’s catering department kitchens and produce top quality cuisine for the College’s showcase restaurant. The broad areas covered include hot and cold food preparation and presentation, kitchen work, food preparation, desserts, baking and pastry.