If you meet the criteria for co-funding, then you may be entitled to pay a reduced amount. Co-funded courses are courses that are paid for entirely or in part by the government.
The total co-funded amount for this course is: £1,287
Professional Cookery NVQ Diploma Level 2 (Part Time)
This course next runs in September. The start date for this course is still being confirmed. Please enquire for further information.
It's about learning to cook. It's about getting a qualification to support a job application to start a career in the catering industry. It's about improving your chances of promotion within your current job or it's about training for a new career. You do not need any previous qualifications, but it is desirable that you have some experience in the sector.
You will be taught in our commercial kitchen. At this level you will be preparing some quite complex dishes. You could also be responsible for running a section, for example desserts, during a busy restaurant service. At this stage, becoming a good team player will be essential.
You have to choose 11 optional units and once again there is a large range to choose from. You could decide to prepare fish, shellfish, meat, poultry, or game for basic dishes. You will then have to cook your chosen options. You might like to learn how to make sauces, soups or stock.
There are plenty more choices including preparing, cooking and finishing such dishes and products as rice, pasta, pulses, egg, bread and dough, pastry, cakes and desserts. You could prepare and present food for cold presentation. Your choice will depend on where you work; your general interest and where your future plans lie. Your teacher will be happy to guide you in your choice.
Please note this is a course for adults (19+). Click here for courses for 16-18 year olds.
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Co-funding
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What qualification or experience do I need to start the course?
You do not need any previous qualifications, however some experience in the industry is desirable, but not essential. However you do need enthusiasm to learn to cook.
If you are unsure which level would suit you best or, indeed, if you are unsure whether this is the course for you at all, we would be delighted if you would spend a couple of weeks working in our kitchen, without obligation or charge, to see if you enjoy working in this lively - and noisy - environment!
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How will I be assessed?
80% of the course is practical. That means it is taught in a 'live' kitchen serving a restaurant with 'live' customers. You will be assessed on your practical skills as observed by the chef teacher, there is no written work required to support these assessments.
20% of the course is theory. You will be provided with learning packs, online materials and tutor support to cover the theory section of the course. This is tested through multiple choice computer based testing. You attempt these tests when you feel ready and you can do them as many times as you wish.
To help you with the theory side of the course we have developed a website with learning materials and practice tests to support your study.
The teacher will record your progress and provide informal, regular feedback throughout the course. At the end of your programme you will be asked to self-assess your own progress and achievement against the expected achievements as outlined above.
At the end of every session, the teacher will assist you in completing your course file. This is a record of what you have achieved in each session and a record of any practical assessments completed. Every Friday evening we collate the results of all our students and publish these on our course website for you to check at home.
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What qualification will I get?
Diploma in Professional Cookery NVQ2.
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What can the course lead to?
At this level, and with the appropriate experience, you might work as a commis chef, chef de partie or sous chef. Employers could include restaurants and hotels.
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Is there anything I need for the course?
Students will need a chef jacket, trousers, hat, apron and non-slip safety shoes. All of this can be purchased from us upon on enrolment.
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