Level 2 Professional Cookery
This is a very practical course for those who are looking to improve and advance their skills in the kitchen, as well as those looking for a professional career in the hospitality and catering industry.
Subjects that may be covered include:
The preparation, skills and techniques for meat, fish, poultry, fresh pasta, rice, sauces, soups and stocks. As well as developing a sound knowledge of food safety, Health and Safety for this exciting, fast moving industry.
All units will be assessed by a practical assessment and theory test (oral/written).
You could progress to NVQ Level 3 and/or appropriate employment in the varied and exciting world of Hospitality and Catering.
A minimum of Entry three English and experience within the Catering industry. You will be required to do an initial English and maths assessment.
Making your application
We will check your application to see if you meet the standard entry requirements for the course. If you do, you’ll receive an invitation via email to attend an interview with a Curriculum Tutor.
Fees and funding
If you are aged 16-18 and applying for a full-time programme, then you will not have to pay for your course. If you are aged 19+ then there may be a fee for your course.
From entry-level qualifications, through to degree-level and specialist professional courses there’s something here for students with little or no formal education right up to career high-flyers. Expect a vibrant environment where you can meet people from different backgrounds and cultures.
College open event
17 January 2019 17:00 - 19:30
Our open events are a great opportunity for you and your parents/guardians to see our amazing facilities,
and chat to staff and students about particular courses and college life in general.