Free Level 2 Culinary Skills Course in Broxbourne. Classes run full-time at Hertford Regional College Broxbourne Campus, five days a week during the day. The course runs for 35 weeks and covers food preparation, cooking methods, and professional kitchen skills. You'll learn knife technique, butchery, fishmongery, and methods including braising, roasting, and frying. Entry requires a minimum of 160 GCSE points, including maths or English at Grade 3 or equivalent. Your initial assessment will also be taken into account. This City and Guilds level 2 culinary skills qualification leads toward a career as a chef.
Who this course is for
The course is designed to help students to further broaden their knowledge of food preparation and service skills to prepare them for a career in the industry learning how to plan prepare cook and present a wide variety of dishes while getting the experience of working in a professional kitchen. Students will learn specific skills including knife technique butchery and fishmongery as well as cooking methods such as braising roasting and frying. The course will also teach key industry skills such as food hygiene and health and safety.What makes Professional Cookery and Hospitality Services at HRC special? The college is unique in that it has its own training restaurant (The Atrium) open to the public and with a 5* TripAdvisor rating and an AA rosette. This gives the students the opportunity to work in a 'live' environment whilst learning and helps to broaden their curriculum vitaes. The college has strong links with local employers and suppliers such McMullens Amwell Fruit and Gannon's Butchers which has given our students further work based opportunities through our enrichment programme. Students have progressed from HRC to part-time and full time work in well-known pubs and restaurants.What do our students say?"The course is great! Since starting the course I have learnt so many new skills I love cooking and serving in our restaurant the Atrium which is 5* on TripAdvisor. Also on the course you get an opportunity to attend trips to a wide selection of industry-based venues. These have included the food hall at Westfield Stratford and the London Stadium where the caterers Delaware North gave us a full tour of their facilities including a behind the scenes look at The Ritz Hotel Royal Automobile Club and the Houses of Parliament. As part of the course we must complete work experience and we get an opportunity to complete this with employers such as McMullens The Ritz Hotel and the Shangri-la at The Shard."
Entry requirements
To take on this course you will need:A minimum of 160 GCSE entry points including maths or English at Grade 3/D or equivalent.Please be aware that due to the nature of the industry there will limitations on jewellery and make up worn in the practical areas.The outcome of your initial diagnostic assessment will also be taken into consideration when offering you a programme of study.If you would like help understanding our entry requirements give our Information Team a call on 01992 411411.
What you will learn
You'll develop knife technique, including safe and accurate cutting skills.
You'll learn butchery and fishmongery in a professional kitchen setting.
You'll practise cooking methods including braising, roasting, and frying.
You'll plan, prepare, cook, and present a wide variety of dishes.
You'll build experience of working in a professional kitchen environment.
You'll develop food service skills alongside food preparation.
How you will learn
You'll learn through hands-on practical sessions in a professional kitchen, alongside classroom-based study. Assessment is through practical tasks and coursework, covering the skills and knowledge set out in the City and Guilds qualification. Your initial diagnostic assessment helps the college plan your programme of study.
What you will need to bring
The centre will confirm what you need before you start. Be aware that due to the nature of practical kitchen work, there are restrictions on jewellery and make-up worn in practical areas. Hertford Regional College Broxbourne Campus will give you full details when you enrol.
Where next
Jobs you could do
Chef de partie: station cook in a professional kitchen
Commis chef: entry-level role in restaurants and hotels
Kitchen assistant: supporting food preparation and service
Catering assistant: food preparation in schools, hospitals, or events
Short-order cook: fast-paced cooking in cafes or diners
Pastry assistant: supporting baking and dessert production
What you could study next
Level 3 Diploma in Professional Cookery (City and Guilds) - the next step for chefs aiming for senior kitchen roles.
Level 3 NVQ Diploma in Professional Cookery - a work-based route that builds on your Level 2 skills in a real kitchen environment.
Level 2 Food Safety and Hygiene Certificate - a short compliance qualification many employers ask for alongside a culinary skills qualification.
