Professional Cookery Level 2 Diploma
This one-year course will suit students with some basic skills and experience as a chef, probably gained through work experience under supervision. Students on the course will gain a formal qualification and increase their employment skills allowing them to take on a more senior role.
Riley Coleman
I enjoyed the comfort and atmosphere of the course; I feel I learned and achieved a lot in the two years I studied professional cookery and I am very appreciative of the help and encouragement I was given by my lecturer.
Professional Cookery
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Description
The qualification consists of 14 units which range from: kitchen operations, costs and menu planning, to prepare and cook meat. As well as the taught units, this course includes a mandatory work experience element.
Students are encouraged to source their work experience early in the programme, as it contributes to future progression opportunities.
Activities on the course include:
- Catering for the masses
- Working with seasonal produce
- Special functions
- Visits to hospitality trade shows
- Visits to a range of hotels and catering venues.
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Entry Requirements
Level 1 Cookery and five GCSE passes at grade 3 (D) or above, preferably including Maths and English, or an equivalent vocational qualification at merit grade, and Functional Skills Maths and English, preferably at Level 1.
Students who have not yet achieved grade 4 (C) in GCSE Maths and English study Functional Skills or GCSE Maths and English as part of their course.
Students must have a good interest in Cooking. Hand dexterity and working to tight time constraints are essential
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Qualification
VTCT Level 2 Diploma in Professional Cookery
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Progression
Level 3 Diploma in Cookery or an apprenticeship.
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Assessment
For the Level 2 Diploma in Professional Cookery students complete practical assessments and assignments and complete a portfolio of evidence. Students also complete and end of year synoptic exams
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Home Study
Homework is set to reinforce skills and knowledge learned within practical and theory sessions. Students are expected to have sound research skills, and the dedication and motivation to carry out this work.
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Work Placement
As well as the taught units, this course includes a mandatory work experience element. Students are encouraged to source their work experience early in the programme, as it contributes to future progression opportunities.
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Fees and Additional Costs
Like any vocation, without the right tools it is impossible to do the job well. Students are expected to have their own Chefs uniform including safety shoes, a set of knives, basic equipment (such as measuring spoons and gas lighter etc.), books, files and pens, front of house uniform (black trousers/skirt, white shirt/blouse) and apron.
On accepting a place we will provide students with an equipment list from a supplier where students receive a discount on uniform (chefs whites and front of house apron), knives, books and additional small equipment.
| Code | Start | Fees* |
|---|---|---|
| COOKL2 242501 | September 2024 | Fee Information |
* Terms and conditions apply. The fees stated on this website are for guidance purposes only and should be checked before enrolment. Unless otherwise stated, fees shown are for tuition only, over one academic year. Where a course is longer than one academic year, the fees stated are for the first year, and the cost of the second or subsequent years will be discussed at interview. For details of fee remission for students over 19 click here. If you think you may be entitled to a concession or fee remission, or you would like more information on the additional costs associated with your chosen course, please contact us on 01635 845000 or email This email address is being protected from spambots. You need JavaScript enabled to view it..