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Professional Cookery Certificate

Level 2

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Key Info

Learning Area   Catering
Delivery Mode   Full-time
Duration   1 Year

Dates & Locations

Course Type   Adult Programme
Location   Cornwall College Camborne
Start Date   09/09/2021

Course Type   16-19 Study Programme
Location   Cornwall College St Austell
Start Date   07/09/2021

The Level 2 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.

  What You Will Learn

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:

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

You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self-evaluation and reflection.

  Entry Requirements

You will need to have a minimum of two GCSEs at grades A* - C (4 – 9) in English and mathematics or an equivalent qualification. At Cornwall College, 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.

  Work Experience

We would like you to find a work placement while on the course but not necessary as we will help you find a placement or gain work experience in our training kitchen and restaurants, or helping out in our local business to gain that valuable experience to help you develop a career in an exciting industry


You will be assessed through in house practical assessment, theory assignments and through multi-choice exams.
This will be springtime and in the summer, followed by a Synoptic exam covering the things you have learnt.


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


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# Cookery # Chef # Catering # ProfessionalCookery

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.


Ben Ambridge

A photo of Ben Ambridge

Ben studied professional cookery and after travelling the world, he has settled down in Cornwall working as the Executive Chef at The Longstore. One of his most memorable experiences at Cornwall College was being nominated for a City and Guilds achievement award by his lecturer. He went on to win the award, attending the presentation at Buckingham Palace.

"The course covered all areas needed to equip me with the knowledge to enter a professional kitchen. I traveled around the world with the skills I had learnt. I settled back down in Cornwall and have worked my way up to executive chef, overseeing 3 kitchens. I write menus, train staff, team building and quality control of all sites."

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Professional Cookery Advanced Diploma

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This course is suitable for those who have successfully completed a level 2 qualification in professional cookery or an equivalent qualification. It is a practical course that will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants. The course will enable you to develop skills in the preparation and cooking of complex meat, poultry, fish, hot and cold sauces, vegetables and salads. Level 3 will help you develop and refine your essential skills, building on your culinary foundations to take your cookery to a higher level with more complex techniques and dishes. You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely. The qualification enables learners to develop knowledge, understanding and skills essential for working in a food environment and working with others, improving their own performance. 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. This course is ideal if: You wish to study “Kitchen & Larder” and develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes. Or You wish to study “Patisserie and Confectionery” and develop your patisserie and bakery skills in hot desserts, cold sweets, breads, chocolate work, royal icing and artisan breads.

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