Course Overview

This one year, full-time course, will provide you with the opportunity to refine your cooking skills to a professional level; cooking a variety of complex dishes while learning how to effectively manage and develop working relationships within a kitchen environment. Delivered through a mixture of practical lessons in commercial grade kitchens and theory sessions.
Please note that this course is predominantly aimed at 16 to 19 year olds.

Mandatory equipment needed includes chef whites, trousers, aprons, hat, oven cloths, safety shoes, chef knives. Purchased through an educational chef's equipment provider.

Entry requirements

All applicants for the Level 2 course must have a Level 1 Professional Cookery or a Hospitality and Catering qualification.

Course Modules

Stocks, Soups & Sauces
Rice, Pasta, Grains & Eggs
Fruit & Vegetables
Fish & Shellfish
Meat, Poultry & Offal
Pastes & fermented Doughs
Costs & Menu Planning

How will I be assessed?

Through practical assessments and theory short answer question papers.

What can I do next

Upon completion you can progress to an apprenticeship, further specialised study or employment.