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Level 2 Professional Cookery Course in Cambridge – Cambridge Regional College – Full-time

CostFee:1469.00 Concession: 182.00
Duration1 year
LevelLevel 2
DeliveryClassroom based
Start3 Sep 2026
Study modeFull-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
Apply now →

About this course

Level 2 Professional Cookery Course in Cambridge. Classes run at Cambridge Regional College, full-time during the day. You'll need three GCSEs at Grade 3 or above, including English, Maths or Food and Nutrition, or a full Level 1 qualification. The course runs for one year and covers the core techniques used in professional kitchens, from boiling and poaching to roasting, grilling and frying. It's a strong foundation for anyone starting out in the culinary arts and hospitality industry.

Who this course is for

This Level 2 in Professional Cookery is for learners 16 or over who would like to work as a Chef in the Culinary Arts and Hospitality industry

This qualification covers the knowledge and skills you will need to progress to further learning and training, or to enter work as a Professional Chef. You will learn many of the techniques used in Professional Cookery, including:

Boiling, poaching and steaming Stewing and braising Baking, roasting and grilling Deep frying and shallow frying Cold food preparation

You will also learn: The structure of professional kitchens and the principles of working as a Professional Chef How knives, tools and equipment are used in professional kitchens How to work safely and hygienically

Entry requirements

3 GCSEs at Grade 3 (D) or above to include English, Maths or Food & Nutrition, or successful completion of a full level 1 qualification.

What you will learn

  • You'll practise boiling, poaching, and steaming techniques to professional kitchen standards.
  • You'll develop stewing and braising skills across a range of dishes.
  • You'll learn baking, roasting, and grilling methods used in professional cookery.
  • You'll apply deep frying and shallow frying techniques safely and accurately.
  • You'll gain the knowledge needed to work as a chef in a culinary or hospitality setting.

How you will learn

You'll learn through practical, hands-on sessions in a kitchen environment alongside classroom-based study. Assessment is through a combination of practical tasks and knowledge-based work. You'll be assessed on your ability to apply cooking techniques to the standard expected in professional kitchens.

What you will need to bring

The centre will provide most materials. Cambridge Regional College will confirm anything else you need before you start.

Where next

Jobs you could do

  • Chef de partie: section chef in a professional kitchen
  • Commis chef: entry-level role supporting senior kitchen staff
  • Kitchen assistant: hands-on food preparation in catering settings
  • Catering assistant: food service in schools, hospitals, or workplaces
  • Short-order cook: fast-paced cooking in cafes or diners
  • Prep cook: ingredient preparation in restaurants or hotels

What you could study next

  • Level 3 Diploma in Professional Cookery (City and Guilds) - the next step if you want to move into senior kitchen roles or specialise further.
  • Level 3 NVQ Diploma in Professional Cookery - a work-based route that builds on your Level 2 skills in a real employment setting.
  • Apprenticeship in Commis Chef (Level 2) or Chef de Partie (Level 3) - earn while you learn in a working kitchen.
Apply on camre.ac.uk →
Apply now →

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