Catering student preparing fish

City & Guilds Level 2 Diploma in Professional Cookery

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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
    • Maintain, handle and clean knives
    • Work effectively as part of a team
    • Maintain food safety when storing preparing and cooking food

If the above are achieved in Level 1 then they do not have to repeat)

  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare vegetables for basic dishes
  • Cook and finish basic meat dishes
  • Cook and finish basic poultry dishes
  • Cook and finish basic vegetable dishes
  • Prepare, cook and finish basic hot sauces
  • Prepare, cook and finish basic soups
  • Prepare, cook and finish basic rice dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic bread and dough products

Who is the course for?

Anyone who has previous experience in the catering industry and wishes to work as a chef or to just improve your knowledge and practical skills further to enhance your career options.

Assessment method

Portfolio building.

Each unit will be completed by completing practical assessments and there is a theory exam for each of the units towards the end of the course.

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 or into employment within the Catering and Hospitality sector.

When is the course run?

Monday and Tuesday 9am – 4pm OR Thursday and Friday 9am – 4pm.

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.