Level 2 Diploma in Professional Cookery

Course Code: P221472

Key Information

  • Course type


  • Campus:

    Highbury Campus

  • Start Date:

    Sept 23

  • Duration:

    One year

  • Attendance:


  • 16-18 school leaver fee:


For students to develop their professional cookery skills and associated knowledge. This course will refine skills across a broad range of commodities.

Units include:

  • food safety in catering
  • health and safety
  • healthier foods and special diets
  • kitchen operations, costs and menu planning
  • applying workplace skills
  • stocks, soups and sauces
  • fruit and vegetables
  • meat, offal, poultry, fish and shellfish
  • rice, pasta, grains and egg dishes
  • desserts, puddings and bakery products.

You will complete a variety of work placements within the industry including the Brookfield Hotel ‘takeover’. You will also have the opportunity to compete in local and national competitions, volunteer at events such as Victorious Festival and take part in charitable initiatives. In addition, you will be invited on trips to Billingsgate Fish Market and wholesale food providers.

A minimum of five GCSEs at grade 3 or above, including English.

You will continue the development of your skills through practical work. There will be classroom activity, online learning, visits and assignments to add to your portfolio, including two end-of-year synoptic tests. You will regularly review your work with your tutor and receive feedback on your progress.

This course is full time for one year and you are also required to complete 30 hours minimum in a work placement setting. Attending maths and English lessons at the appropriate level is also be expected as part of this programme.

You can progress to the Level 3 Diploma in Advanced Professional Cookery or go straight into employment or an apprenticeship as a chef or member of the food service team in the hotel and catering industry.

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