Professional Cookery Level 2

What will I study? 

This qualification aims to provide the skills and knowledge needed to maintain health and safety, prepare and cook poultry, meat, and fish dishes, prepare and cook pasta, sauces, hot and cold desserts. Learners must achieve 68 credits, all of which are achieved by completing 14 mandatory units.

Units include:

  • Introduction to the catering and hospitality industry
  • Food safety and catering
  • Health and Safety
  • Healthier foods and special diets
  • Kitchen operations, costs and menu planning
  • Applying workplace skills
  • Prepare and cook stocks, soups and sauces
  • Prepare and cook fruit and vegetables
  • Prepare and cook meat and offal
  • Prepare and cook poultry
  • Prepare and cook fish and shellfish
  • Cook rice, pasta, grains and egg dishes
  • Prepare and cook desserts and puddings
  • Prepare and cook bakery products

Delivery Method

An assessor will work with the apprentice on a one-to-one basis and/or group basis. Apprentices will be visited each month at work and will also be able to contact the assessor between visits.

The Apprenticeship framework is made up of several parts:

  1. NVQ Diploma in Professional Cookery Level 2
  2. Key Skills in Application of Number and Communication at Level 1
  3. Tech Cert - Certificate in Hospitality and Catering Principles Level 2
  4. Employers’ Rights and Responsibilities Workbook (ERR)
  5. Personal Learning and Thinking Skills (PLTS)

What are the entry requirements?

Apprentices must be working in the catering and hospitality industry and be able to demonstrate basic levels of literacy and numeracy. This course is aimed at any chef looking at career progression.


Up to 12 to 15 months, part-time


Please contact the Workforce Development Team for further details. Some courses are fully or partially funded, depending upon individual circumstances.

Terms, Conditions and Disclaimer

We reserve the right to make changes and improvements to the provision of courses and other details. There are minimum numbers of students required for each course to run. Should there be insufficient numbers to run a particular course, then every effort will be made to enrol you on a similar, appropriate course.

Last modified on Thursday, 29 September 2016 09:07


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