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Level 2 Technical Certificate in Professional Cookery

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Course Description

These courses are designed for those who wish to pursue a career in the hospitality and catering industry. Culinary and service skills will be developed in our contemporary licensed Riverside Restaurant, college bistros and workshops in our new training and

bakery kitchens, alongside theory classes which will underpin your development preparing you for employment in the industry. You will have the opportunity to gain lots of hands-on work experience providing you with an ideal start to your career in catering.

The Level 2 course will build upon your cookery and service skills demonstrating competence in preparation, cooking and finishing processes, professional food & beverage service including gueridon work and service theatre. The Diploma in Professional Cookery is for anyone who works or wants to work as a chef in the catering and hospitality sector or alternatively follow a food service pathway and become a front of house operative. There are many careers for successful students at all levels with the skills acquired at college enabling you to move into a range of catering positions


Level 2 Diploma in Professional Cookery

Entry Requirements

4 GCSEs grade D/3 or above to include English and Mathematics. All students are required to achieve GCSE grade C/4 in Maths and English. If the required grade is not reached there are opportunities to study these subjects at college alongside the course to help achieve it. This is a government requirement but also needed by many employers for any numbers of careers.


The level two course allows learners to understand the various aspects to the hospitality and catering industry and gain valuable practical and teamwork skills and work towards the technical level 3 qualification.

Topics on this course include:

  • Preparation cooking and finishing of fish dishes
  • Preparation cooking and finishing soups, stock & sauces
  • Preparation cooking and finishing of meat dishes
  • Preparation cooking and finishing of poultry dishes
  • Preparation cooking and finishing of vegetable dishes
  • Principles of preparing cooking and finishing basic pastry products
  • Maintain a safe hygienic environment
  • Customer care
  • Health & Safety and teamwork
  • Taking payments
  • Prepare and clear tables for service
  • Serving food at the table
  • Provide a silver service
  • Provide a buffet carvery service
  • Prepare and clear the bar
  • Serve alcoholic and soft drinks
  • · Prepare and serve cocktails
  • · Prepare and serve wine
  • · Prepare and serve hot specialist drinks

Work Experience

There are no specific work experience placements, however, the cooking takes place in our fully equipped training kitchens, which are the largest in the North West. As the learners progress, they have access to our accredited contemporary Riverside Restaurant where they serve the general public in a real life working restaurant.


Upon completion of this course, learners have the opportunity to do the Level 3 Diploma in

Professional Cookery, Patisserie and Confectionery or Professional Food and Beverage

Service Supervision or an Advanced Apprenticeship.

Possible careers include: Bar person, caterer, chef, cleaner, concierge, housekeeper, kitchen assistant/porter, receptionist, sommelier, food service assistant, and waiter/ waitress. With the Advanced Technical Diploma learners can become a commis chef, demi chef de partie or pastry chef.

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