Course Title Level 2 Technical Certificate in Professional Cookery
Level: 2
Code Y677

Overview of the Course

This Level 2 Technical Certificate in Professional Cookery is the ideal course for you if you are 16 or over and would like to work in the hospitality and catering sector as a chef.

What are the career opportunities?

If you choose to enter employment at the end of this qualification, you are most likely to begin work as a Commis Chef. A Commis Chef is the most common starting position in a professional kitchen. A Commis Chef carries out a variety of preparation and cooking tasks, under the supervision of a more senior chef. You are likely to be able to find work as a Commis Chef at a variety of establishments, such as: Restaurants, Bistros, Pubs, Hotels and Contract Caterers.

What are the entry requirements?

Three GCSE Grades 9-4 (A*-C) including English and maths.

How long is the course and when can I start?

A full-time one year course starting in September.

How is the course structured and how will I be assessed?

This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a professional chef. You will learn many of the techniques used in professional cookery, including: Boiling, poaching and steaming, stewing and braising, baking, roasting and grilling, deep frying and shallow frying and cold food preparation. You will also learn the structure of professional kitchens and the principles of working as a professional chef, how knives, tools and equipment are used in professional kitchens and how to work safely and hygienically. The course is assessed by an external examination, which is to assess your breadth of knowledge and a synoptic test, which will assess your practical skills, theories and concepts.

What employability skills will I develop on this course?

This qualification provides a real opportunity for you to gain work specific skills and knowledge in Professional Cookery. English and communication skills are particularly important, you need to be able to listen carefully to identify the needs of customers, respond effectively to questions in an open and friendly manner and maintain written records of work completed. Carrying out calculations is vital when working in the kitchen area. You will need to cost menu’s to ensure profitability. Recipes will be developed which will include yields, measurements and ratios.

Work experience

Work experience is an essential element of your Study Programme and is a mandatory requirement of the qualification. You will undertake structured work-experience or work-placements that develop skills and knowledge relevant to the qualification. Catering students have been involved in work experience at a number of establishments, for example, The Midland Hotel Manchester, Grand National, Slattery, Last Drop Village and Spa and Celia Clyne Banqueting. You will undertake aspects of your course with input from industry practitioners, such as master classes or guest lecturers.

Study programme enrichment opportunities

Your Professional Cookery Study Programme will support personal development to ensure you make good progress and acquire the skills required for successful progression to employment, an apprenticeship or higher education. You will have the opportunity to take part in external catering events, sport and fitness activities, visits to local employers and trips. Recently students have visited Milan, Italy.

Are there any additional costs or requirements?

Additional costs include buying a uniform and knife set.


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