Level 2 Diploma in Professional Cookery

About this course

An intermediate natural progression programme from the Level 1 Diploma in Professional Cookery Qualification & is a main feature of the Hospitality Department programme. It will support the latest food safety legislation & up-to-date industry requirements. Your qualification will involve practical cookery classes, theory lectures, tutorials, and a realistic working environment commercial restaurant.

Your programme is primarily created to reflect realist working practices within industry which will include day-day provision of the commercial restaurant, conference & banqueting facilities utilising all the skills developed within your Level 1 & 2 programme. You will additionally participate in specifically designed Industry work experience to compliment the array of newly developed practices achieved within your qualification. 

As part of their course students will complete a Level 1 Certificate in Professional Food and Beverage Service, which provides more in depth training in the skills required to work in the food service industry, the BII Level 2 Award in Food Safety (if not already completed), plus two functional skills (Numeracy and English). 

Where will I be studying?

Students on the catering and hospitality courses will spend a lot of time in the college’s well-equipped kitchens, which provide the opportunity to acquire practical expertise in a realistic working environment to build on your catering skills.

Other facilities include Brooks Restaurant  (our 60-seater training restaurant that is open to the public), the Bakery Shop, which sells bread, cakes and pastries made by the students. In Brooks Restaurant and the Bakery Shop students will learn to cook and serve high quality food to paying customers.

Students will also benefit from the tuition of our highly qualified lecturers, all of whom have a wealth of expertise and links with the catering industry. Many of our chefs have worked in top London hotels and restaurants, won national and international awards, and have even cooked for a host of celebrities and royals.

What modules are covered?

Generic: 

• Developing skills for employment in the catering and hospitality industry  
• Food safety in catering  
• Health and safety in catering and hospitality  
• Healthier foods and special diets  
• Catering operations, costs, and menu planning  

Mandatory: 

• Prepare and cook stocks, soups, and sauces.  
• Prepare and cook fruit and vegetables.  
• Prepare and cook meat and offal.  
• Prepare and cook poultry.  
• Prepare and cook fish and shellfish.  
• Prepare and cook rice, pasta, grains, and egg dishes.  
• Produce hot and cold desserts and puddings.  
• Produce paste products.  
• Produce biscuit, cake, and sponge products.  
• Produce fermented dough products.  
• Professional cookery – craft examination assessment 
   

Who is the course suitable for?

If a career in Catering & Hospitality (the largest service industry in the country) appeals to you, this industry recognised course will provide training for a worthwhile and rewarding career that offers high job satisfaction and good prospects. Also suitable for those that have completed a Level 1 and have regular employment in the Industry and want to develop their skills further.

How is the course assessed?

A selection of practical assessments, externally set assignments and online multiple choice tests.

Are there any extra costs?

It is recommended that you purchase appropriate books, clothing and equipment for you to carry out the course, details of which will be provided before the start of the course.  Students are allocated a certain amount of free printing, after which a small fee will be incurred.

What qualifications will I need?

5 GCSE passes with a minimum of 2 GCSEs at grade 4 or above (including English and maths) or Level 1 Diploma in Introduction to Professional Cookery. If you do not have a grade 4 in English and maths, you will be required to study for this alongside your course.