Professional Cookery - Level 2 Diploma

Topics covered can include:

• Food Safety and Sanitation
• Food Technology, Commodities and Basic Skills
• Stocks, sauces and soups
• Fish and shellfish
• Vegetable and potato dishes
• Eggs, pasta and rice
• Butchery including poultry, meat, offal and game, including whole carcasses
• Sous vide modern cookery techniques
• Curing, smoking and other preserves
• Contemporary presentations

You will need:

• A relevant Level 1 qualification
• To be working in the hospitality industry as a chef/cook
• A good understanding of English

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

The course is assessed throughout with practical assignments and written tests.

ADULTS

Entry Level, Level 1, Level 2
If you will be aged 19 or older on 31 August in the year you begin your course and have been resident in the UK/EU/EEA for the past 3 years, your course may be free, depending on your circumstances.

Additional Costs

You will be expected to purchase the required uniform and equipment for the programme, which reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and are approximately £350; further information will be provided at enrolment. Many of our students are eligible for financial support when studying at college – please click here for more information.

You can continue working as a cook/chef within the hospitality industry, with potential to be promoted, and could progress onto a Level 3 course.