Professional Chef - Level 2 Diploma

This course gives you an introduction to the world of hospitality and culinary arts, covering areas including:

• Cuisine
• Patisserie and Confectionery
• Restaurant Management

This is one of the only full-time culinary arts courses to deliver culinary science at all levels of the curriculum alongside entrepreneurship studies.

The Professional Chef Diploma is supported and endorsed by the Craft Guild of Chefs, the British Culinary Federation, Master Chefs of Great Britain and the Royal Academy of Culinary Arts and is expertly taught by our award-winning culinary arts team.

Our graduates have an excellent record of being offered top employment opportunities at the successful conclusion of their studies, many of them own their own restaurants and have been awarded numerous Michelin stars; which is one of the reasons why this is the premier full-time chef course in the UK.

Topics covered will include: 

• Garde Manger studies
• Classical and modern Butchery and fishmongery
• Practical Cuisine Patisserie and Bakery
• Restaurant service in the Escoffier Room Restaurant
• Gastronomy and product development
• Culinary science and food innovation
• Health, safety and food hygiene
• Kitchen management and food cost control
• Resource sustainability; from 'farm to fork'
• Kitchen management
• Menu engineering and pricing
• Fundamentals of beverage service
• Sales and marketing
• Food and beverage operations theory

You will need to have completed Professional Chef - Level 1.

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

The course is assessed throughout the year by:

• Short practical assignments 
• Written tests
• Assignment work
• Final synoptic examinations

Aged 16-18

If you will be aged 16, 17 or 18 on 31st August prior to the start date of your course and you have the legal right to remain in the UK for the duration of your programme then your study with us will be free. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

A resource fee of £250 is attached to this course.

This covers the unregulated additions parts of the course including Barista, Wine training and Food science

Uniform costs are approximately £310.

This course will help you to move on to higher level courses, such as Professional Chef - Level 3 or an apprenticeship.

Chef Spencer is an accomplished Australian chef who has embarked on a culinary journey spanning Asia and Europe, immersing himself in diverse cuisines along the way. Within the Westminster culinary realm, he presides over the Bakery Kitchen and oversees the full-time Patisserie Programme for third-year students. His passion for artisanal breadmaking shines through, particularly in his devotion to crafting exceptional sourdough varieties. He has cultivated and nurtured five distinct sourdough ferments, which have been his trusted companions since the inception of his bakery endeavours.

Leading numerous competition teams, Chef Spencer has supported learners to achieve medals at international competitions, notably the International Salon Culinaire winning best in class, gold, silver, and bronze medals scooping over 45 awards in total.

Joseph has been teaching at Westminster Kingsway College (WestKing) for 9 years. Joe currently teaches across all levels of the VRQ levels 1,2 and 3 of the Professional Chefs Diploma. This role currently involves the running of the Cold Larder kitchen and other RWE areas and previously the development of the Atrium Café which services the staff and the students and caters for up to 300 covers a day.

In his time at WestKing, Joe has mentored students for many competitions including Olympia, the British Seafood Chef of the Year, and the Entente Cordiale which pairs UK and French students to compete. Joe has also worked with the international team yodeliver Korean workshops and courses. Additionally, he has been involved with live cookery with notable chefs from the industry alongside my involvement in the Roux Scholarship. 

He has worked in many sectors of the industry and continues to develop and maintain his current skills by running external catering alongside my teaching commitments as well as some stages in the industry. I have ADHD and Dyslexia and continue to manage and learn about my conditions with help from, WestKing and access to work. This also enables me to identify and help both staff and students who reach out.

Volta has worked at Westminster Kingsway College for the past 34 years. Throughout this time, she has been involved in both full-time and part-time courses, contributing to the growth and development of countless students. She has worked on the following programmes:

• Professional Chef Diploma Level 1: Providing an instrumental role in instructing and guiding students pursuing their Professional Chef Diploma at Level 1. This programme laid the foundation for their culinary careers
• Professional Chef Diploma Level 2: Building upon the skills in Level 1, Volta continued to mentor and educate students at Level 2. This stage saw them honing their culinary expertise further, preparing them for more advanced challenges in the culinary world
• Professional Chef Diploma Level 3: At Level 3 of the Professional Chef Diploma she supported students towards becoming proficient chefs. This level focused on refining their culinary techniques, creativity, and leadership skills, preparing them for leadership roles in the industry
• BTEC Hospitality Level 3: Her involvement in the BTEC Hospitality Level 3 program allowed me to impart comprehensive knowledge and skills related to the hospitality industry. This course equips students with a strong foundation for a wide range of careers in this dynamic field
• ESOL Level 1 and 2: Teaching English for Speakers of Other Languages (ESOL) at both Level 1 and Level 2
• Young Apprenticeship Programme (14-16 years): Mentoring Year 10 and 11 students through the Young Apprenticeship Programme
• WJEC GCSE Catering (offsite): Catering at various secondary schools in Westminster, Newham, Wandsworth, and Camden

Richard is a dedicated and enthusiastic professional with 10 years of teaching experience and 30 years of experience in high-profile 4/5 star international hotels in Mauritius, Germany and London plus Clubs. Richard is the leading lecturer in wines and spirits at the college and has led the fine dining experience for several years.

Food and Beverage is his passion along with exceptional customer service with great attention to detail. Student education is at the forefront of his goals with a belief that everyone to achieve their best and if you learn from the best then you have the chance to reach the best positions within the industry.

Richard possesses excellent interpersonal skills and the ability to communicate concisely at all levels. He enjoys being part of a successful and productive team and thrives in new and challenging environments. Passionate about Food and Beverage and one who also keeps himself up to date with current trends which then means he can bring this into the college and to the students.

Many students that he has taught have gone on to be successful, be it in Michelin 3-star restaurants and top hotels as well as those that have opened their catering businesses. Ensuring that you grow as an individual and gain all the knowledge is key to my drive. Richard will train you to do as well as you can.

Lindsey Lamont joined Westminster Kingsway College in 2012, she began her teaching career at North Hertfordshire College in 2010 after studying for her teaching diploma with the University of Hertfordshire. Lindsey Lamont studied her Professional Cookery and Hospitality NVQ Level 2 and Level 3 full qualification and went on to work in the industry as a management trainee in a 4-star Country House Hotel, being promoted to Conference and Events Manager and then Restaurant Manager. During Lindsey’s time as a Restaurant Manager, the restaurant was awarded 2 AA Rosettes. As well as being a Hospitality Lecturer, Lindsey is also the Course Coordinator for the level 2 and level 3 Food and Beverage Specialist course.

Glynis is a dedicated and passionate individual who embarked on a remarkable journey that led her from the world of baking to the inspiring arena of culinary education.

Glynis successfully gained her City and Guilds diploma in catering and hospitality at Chelmsford College before moving into employment at a local bakery producing specialist breads and pastries. It was here she found her passion for baking.

Following on, Glynis began to explore opportunities in various establishments, both locally and abroad. She found the inspiration to start her own business in bespoke celebration cakes which proved very successful. These experiences allowed her to hone her skills, learn from experts in the field, and gain valuable insights into the culinary industry. 

After stepping into a management and training role within Catering Alliance, Glynis was tasked with providing training to new staff. It was from here she pursued a full-time career in teaching.

Using her valuable experience, she successfully gained her degree in teaching and assessing and has enjoyed sharing her passion and inspiring others for over 15 years.

Originally from Hungary, Janos studied professional cooking, hospitality and catering management and worked for the Danubius Hotels group for several years.

He came to the UK to complete a professional qualification in hospitality management through the International Examination Board of Cambridge University.

In the UK industry, he gained a wealth of experience working for award-winning restaurants 152 Aldeburgh, the Riverview in Beaulieu, the luxury hotel group Elite Hotels and celebrity chef Michael Caines.

Janos is a qualified teacher and TAQA assessor and has been involved in education and vocational training since 2012, first at Canterbury College, before he joined Westminster Kingsway College in 2016.

Janos is passionate about food, nutrition and exercise and their benefits on human health, and physical and mental wellbeing. He is a NASM-certified personal trainer and nutrition coach. 

Marc’s journey in the Hospitality industry began with a year-long programme at Disney World in Florida. Following that exciting start, Marc honed his skills at various establishments in New York before venturing to Oregon for a year of intensive study. Returning to New York, Marc briefly resumed work there before making his way to Vail, Colorado.

In Vail, Marc took on the role of managing a private, members-only dining room and serving as the Restaurant Manager at the renowned Sweet Basil. He played a pivotal role in the opening of the OXO Tower Restaurant, and after eight years of dedicated service, transitioned to the position of General Manager on the 2nd Floor.

Marc’s journey led him to the esteemed Firmdale Hotels, where he assumed the role of Food and Beverage Manager, and subsequently to Christophers as a General Manager. He then joined the Lowery Hotel as a Senior Restaurant Manager within the Rocco Forte collection, a role where he learned the prestigious Catey's award. Returning to London, Marc took on the role of General Manager at The Palm Belgravia, and later, found himself at Madison in St. Paul's.

His career continued to evolve as he assumed the position of Director at Chamberlains in Leadenhall. On his return to education, Marc led a transformation of the Escoffier Restaurant with great efforts that propelled it to remarkable success. In June 2023, the college restaurant was honoured with the ‘College Restaurant of the Year UK award’, a testament to exceptional teamwork and dedication.

Jonathon is Head of the Level 2 full-time Chefs diploma course. He started at the college in 2009 left in 2015 and returned in 2020 and has experience teaching in private culinary schools and further education, where he has taught from Level 1 to Foundation Degree.

Jonathon began his Culinary career at the age of 16 and has worked in a wide variety of establishments, from large luxury hotels to Michelin-star restaurants and grand brasseries at Senior and Executive levels. His wide range of experience ensures the students get an understanding of the wide variety of career choices open to them and give them the opportunity to develop the skills, knowledge and character required to succeed in the industry.

Liane worked for 10 years in the Royal Automobile Club in their Learning and Development department. Liane was an expat for 6 years in Dubai and worked as a Food and Beverage Trainer at the Jumeirah Beach Hotel. Before this, the roles were all operational - in the Food and Beverage areas (Front of House) working for Five Star Hotels such as Shangri-La and Burj Al Arab.

Liane started their career in London, in The Dorchester Hotel after attending Hotel Management School in the Netherlands and worked for One Aldwych and Great Eastern Hotel. For a short period, Liane also ventured into retail working for Harrods.

Liane has areas of specific knowledge or expertise including:  

• Tea and coffee from working for Harrods
• Coaching and mentoring
• Psychology
• Mental Health First Aid
• Overall Food and Beverage Service

Liane has taught BTEC Hospitality and Events – Human Resources, Customer Service and Events Management, Professional Chef Diploma Level 1 and Level 2, Front of House theory and practical classes and Professional Food and Beverage Supervision Level 3 theory.

Liane won ‘Best Newcomer’ at a Seafood Restaurant ‘Amwaj’ when working as a restaurant manager for Shangri-La Dubai and 'Runner-up' for the Gold Service Scholarship for Service Excellence competition held at Claridge’s hotel.

Liane has enjoyed being a part of developing the next stars in Hospitality and can’t wait to see how everyone’s career pans out! Liane believes in Hospitality, the world is your Oyster, and it might take you places you can never imagine.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.