Level 2 Diploma in Professional Cookery with Pastry

You will become proficient at menu planning, an essential skill for any future Head Chef, while cooking delicious soups, stocks and sauces, before moving on to fruit, vegetables, meat and fish.

You will even have the opportunity to master the art of hot and cold puddings as well as biscuits, cakes and sponges.

Upon completion of this course, you may decide to travel around the world and open your own restaurant, or join the culinary scene in Liverpool or Manchester.

When will I start the course and how long will it take?

The course will start in September and will take one year to complete.

What will I study?

During this course, you will cover the following units:

  • Investigating the catering and hospitality industry
  • Health and safety in catering and hospitality
  • Healthier food and special diets
  • Food safety in catering
  • Catering operations, costs and menu planning
  • Applying workplace skills
  • Preparing and cooking stocks, soups and sauces
  • Preparing and cooking fruit and vegetables
  • Preparing and cooking meat and offal
  • Preparing and cooking poultry
  • Preparing and cooking fish and shellfish
  • Preparing and cooking rice, pasta, grains and egg dishes
  • Producing hot and cold desserts and puddings
  • Producing pastry products
  • Producing biscuit, cake and sponge products
  • Producing fermented dough products

How is it assessed?

You will be assessed by assignments, observations of preparing, cooking and serving food and short tests.

Do I need any previous qualifications to start this course?

You should have four GCSEs at grade 3 (equivalent to grade D) or above, including English or maths or, a level 1 professional cookery qualification.

Achieving a good standard of English and maths is a key requirement for many jobs, as well as for courses you may wish to progress on to. If you achieve below a grade 4 in your English and/or maths GCSEs at school, you will study it alongside your chosen course when you join us.

What are the course fees?

If you are a school leaver, aged 16-18, (under the age of 19 on or before 31st August 2019), you do not pay tuition fees or examination and registration fees and may be eligible for additional support depending on your financial situation. For more information, please visit our dedicated financial support page.

What can I go on to do once I have completed this course?

Once you have successfully completed this course, you may decide to travel around the world and open your own restaurant, or join the culinary scene in Liverpool or Manchester!

You'll also have the opportunity to advance your skills and knowledge, by progressing on to:

  • Level 3 Diploma in Professional Pâtisserie and Confectionery
  • Level 3 Advanced Diploma in Professional Cookery
  • Level 3 Diploma in Professional Cookery (Technical)

Ref: Julie Heap