The Professional Cookery Diploma Level 2 is a part time course aimed at learners 19+ who wish to pursue a career in the catering sector and have chosen not to be an apprentice.
This course offers study in a range of cooking styles, including: stocks, soups and sauces, the preparation and cooking of shellfish, producing hot and cold desserts, and preparing and cooking meats using a range of methods, this course will cover the necessary knowledge required to work as a chef.
This qualification enables learners to develop knowledge, understanding, and skills essential for working in a food environment as well as working with others.
If you want to work in a fast-paced, action-packed and creative industry then look no further than a career as a chef. The opportunities for career progression in this industry are some of the best.
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.
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 a passion for cooking and want to ensure that customers receive the very best in food service. You must be self-motivated with the ability to work alone as well as working within a team.
There are no formal entry requirements, however, learners are expected to be aged 19+.
You should have achieved a good standard of general education and also be highly motivated and willing to take on responsibility for your own learning and skill development.
This qualification provides a real opportunity for you to gain work specific skills and knowledge in Professional Cookery.
This qualification covers 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:
- preparing and cooking basic fish dishes
- preparing and cooking basic meat dishes
- preparing and cooking basic poultry dishes
- preparing and cooking basic vegetable dishes
- preparing and cooking soup dishes
- cook and finish shellfish dishes
- prepare, cook and finish pastry products
- prepare, cook and finish hot and cold deserts
As well as learning about:
- giving customers a positive impression
- how to work safely and hygienically
- how to maintain, handle and clean knives
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self‐evaluation and reflection.
Gain the knowledge and skills to be confident working in your position within catering industry.
Developing your skills and knowledge in preparation and working further studies within the industry.
Learners who achieve this qualification could progress into employment in hotels, restaurants, café bars and/or continue their study in the same or related vocational area such as:
The Level 3 Diploma in Professional Cookery
Mark Devonshire Chef Lecturer
After having spent over a decade working for Rick Stein at the Seafood Restaurant in Padstow, Mark took on the role as senior tutor at the Padstow Seafood School, further developing his teaching and management skills. He took these to the next level when he set up a cookery school in Worcester on a working farm at Eckington Manor; however, after working away for a time, the pull of Cornwall became too much and Mark returned to join the chef lecturing team at Cornwall College.
*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.