The Level 2 Technical Certificate in Professional Cookery is aimed at learners that are looking to start a career in the Hospitality and Catering industry.
If you want to work in a fast-paced, action-packed and creative industry then look no further than a career in catering. The opportunities for career progression in this industry are some of the best. From commis chef to sous chef, all the way up to head chef, if you are willing to put in the hard work you could be running your own kitchen in a few years’ time.
As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere better to study catering and hospitality.
You will start your catering studies on our Level 2 course depending on your GCSE results and skills test. From here you can then progress on to our Professional Cookery Diploma Level 3. Our specialist professional chef courses are available for those who would like to take their studies further and have the relevant Level 2 and 3 qualifications.
As part of your course you will be required to carry out Work Experience and/or an Industry Placement. For more details please click here.
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You have just finished school and wish to pursue a career in the catering & hospitality industry. The course offers the flexibility of working in the kitchen or front of house, with the potential to specialise at a later stage. You must be self-motivated with the ability to work alone as well as working within a team.
You will need to have a minimum of two GCSEs at grades A* - C (4 – 9) in English and mathematics or an equivalent qualification. We recognize that applicants without these qualifications can often offer a high level of competence as well as life experience and we will therefore consider all applications on their merits alongside their qualifications.
If you are 16-19 without the required grades, you will continue to develop your skills of Maths, English & Employability as a part of your study programme. If you are unsure as to whether or not you meet the requirements, please call the Catering & Hospitality department and ask to speak to the course manager who will be happy to discuss it with you.
This qualification provides a real opportunity for you to gain work specific skills and knowledge in Professional Cookery. You will cover the knowledge and skills you will need 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
- cold food preparation
As well as learning about:
- the structure of professional kitchens and the principles of working as a professional chef
- how knives, tools and equipment are used in professional kitchens
- how to work safely and hygienically
To study food preparation and cookery with industry led tutors, in industry standard restaurants open to the public.
Taking part in masterclasses with experts in the industry, developing skills both social & specialist.
On completion of this course, you can progress onto:
The Level 3 Advanced Diploma in Professional Cookery, an Apprenticeship Level 3, or employment as a kitchen, catering, food or beverage assistant.
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 with a variety of establishments, such as:
- Contract caterers
- Armed forces
Dorian Janmaat HEAD CHEF BELMOND LE MANOIR AUX QUAT SAISONS
Dorian completed the Professional Cookery Diploma Level 2 and 3 at Cornwall College and is now the head chef at Raymond Blanc’s restaurant in Oxford.
“Studying at Cornwall College was immensely enjoyable, the tutors have great knowledge and understanding of the industry, while making it fun to learn and encouraging the development of further skills. The Level 2 and 3 diplomas gave me the platform and basic foundations to explore the culinary area. After hard work, grit and determination I am now the head chef of Le Manoir and work side by side with Raymond Blanc; we hold two Michelin Stars and have done for 35 years. The diplomas will give you confidence and invaluable experience, providing you with a great foundation. If you wish to join the catering industry my advice is to work hard, commit yourself to your employer, be honest with yourself and use your passion to inspire others around you.”
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.