Level 2 NVQ Diploma in Professional Cookery
Course content
Mandatory units
This course covers all the duties needed to become a chef. Units include:
- Develop and contribute to good working relationships
- Maintain a safe working environment
- Maintain hygiene in storage preparation and cooking
- Maintain and handle knives
- Prepare meat
- Cook meat
- Prepare poultry
- Cook poultry
- Prepare and cook basic soups
- Prepare and cook hot sauces
- Prepare and cook basic pasta dishes
- Prepare vegetables
- Cook vegetables
- Prepare and cook dough products
- Prepare and cook rice dishes
Who is the course for?
The course is designed for learners who have gained a Level 1 and want to develop their skills or may already be working within the hospitality and catering industry. The qualification is designed to further develop cooking skills for chefs who want to advance their career in the hospitality and catering industry.
Assessment method
- Written assessment for every unit
Entry requirements
Functional Skills in English and Maths at Level 1 or above.
Future opportunities / career options
Progression to NVQ Level 3.
When the course is run?
Daytime, 2 days per week (9am-4pm). 36 weeks per year.
How much does it cost?
Learners under the age of 18 are exempt from paying course fees.
For learners aged 18 plus, the cost of the course is £1560. However, there are some exemptions. Please visit the Money Matters page for further details.
