City & Guilds Level 2 Diploma in Professional Cookery

Course content

This course covers all the duties to become a chef, advancing from basic cooking skills to a more in depth view of preparing, cooking, and developing as a chef.

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives
  • Prepare meat for basic dishes
  • Cook and finish basic meat dishes
  • Prepare poultry for basic dishes
  • Cook and finish basic poultry dishes
  • Prepare, cook and finish basic hot sauces
  • Prepare and cook basic pasta dishes
  • Prepare vegetables for basic dishes
  • Cook and finish basic vegetable dishes
  • Prepare, cook and finish basic bread and dough products
  • Prepare and cook rice dishes

Who is the course for?

The course is designed for those students who have gained a level 1 and want to develop their skills and may already be working within the hospitality and catering industry, the qualification is designed to further develop cooking skills for chefs who are wishing to advance their career in the hospitality and catering industry.

Assessment method

There will be 15 assessments throughout the course of the year one required for each unit. Students will have to pass all 15 to achieve a full award.

Entry requirements

Students are required to have an English and Maths qualification at Level 1 or above.

Future opportunities / career options

Progression to a Level 3 Catering and Hospitality qualification.

When is the course run?

September 2017

Course Fees

Courses are free for all students aged 16 – 18 (or up to 24 if you declare a disability and have an Education, Health & Care Plan).

For people aged 19+ the course fee is £1670. Not everyone pays course fees, please see Money Matters for further information.