Free Level 2 Professional Cookery Course in Exeter. Classes run at Exeter College on a part-time daytime basis, making it manageable alongside other commitments. You'll develop the preparation and cooking skills that professional kitchens expect, covering techniques across a range of dishes and kitchen environments. The course runs to 210 hours in total. You'll have an initial assessment to make sure this is the right level for you, and Exeter College will use it to plan your learning. A free professional cookery course for adults looking to build real kitchen skills.
Who this course is for
For details about CG NVQ DIPLOMA IN PROFESSIONAL COOKERY - LEVEL 2 (PREPARATION AND COOKING), please see the College Website (Courses can be found under the 16-18 / Adults / University tabs or use the search box at the top of the screen or use the screen). Alternatively please call to speak to a college advisor.
Entry requirements
See website for futher details
What you will learn
You'll prepare and cook a range of dishes to professional kitchen standards.
You'll develop knife skills and safe food preparation techniques.
You'll learn how to maintain food safety and hygiene in a commercial kitchen.
You'll practise cooking methods including boiling, roasting, grilling, and frying.
You'll understand how to work efficiently as part of a kitchen team.
You'll learn how to minimise waste and control portion sizes.
You'll build awareness of allergens and dietary requirements.
How you will learn
You'll learn through practical, hands-on sessions in a kitchen environment at Exeter College, supported by classroom-based teaching. Assessment is through observed practical tasks, where an assessor watches you work in the kitchen, alongside written or oral questioning to check your underpinning knowledge. You'll build a portfolio of evidence as you progress through the units.
What you will need to bring
The centre will provide most materials. Exeter 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 chefs
Kitchen assistant: food prep and cooking support role
Short-order cook: fast-paced café or canteen cooking
Catering assistant: cooking and serving in catering settings
Hospital or school cook: large-scale institutional catering
Sous chef: with further experience, second-in-command in a kitchen
What you could study next
Level 3 NVQ Diploma in Professional Cookery: the next step for chefs moving into senior or supervisory kitchen roles, covering more complex techniques and kitchen management.
Level 2 Award in Food Safety in Catering (Highfield or CIEH): a short compliance qualification many employers require alongside a cookery qualification.
Level 3 Diploma in Hospitality Supervision and Leadership: if you want to move into front-of-house or management roles across the hospitality sector.
