Free Level 2 Professional Cookery Course in Bootle. Classes run at Hugh Baird College Bootle. You'll study full-time during the day, covering the core skills professional kitchens expect: food preparation, cooking techniques, kitchen hygiene, and safe working practices. The course runs for 35 weeks. A professional cookery qualification at this level is recognised by employers across hospitality and catering, from restaurants to hotels.
Who this course is for
https://hughbaird.ac.uk/our-courses/sta:College
Entry requirements
https://www.hughbaird.ac.uk/entry-requirements
What you will learn
You'll prepare and cook a range of dishes using professional kitchen techniques.
You'll apply food hygiene and safety standards used in commercial kitchens.
You'll handle, store, and prepare ingredients correctly to minimise waste and risk.
You'll work with meat, fish, poultry, vegetables, sauces, and pastry.
You'll organise your work area and manage your time during service.
You'll follow recipes accurately and adapt to kitchen instructions.
How you will learn
You'll learn through hands-on practical sessions in a professional kitchen environment, alongside classroom-based theory. Assessment includes practical observations, where an assessor watches you cook and work, and written or online tests covering food safety and cookery knowledge. You'll build a portfolio of evidence as you progress through the course.
What you will need to bring
The centre will provide most materials. Hugh Baird College Bootle will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: section chef in a restaurant or hotel kitchen.
Commis chef: junior kitchen role, a common first step after training.
Kitchen assistant: supporting the brigade in a busy catering environment.
Catering assistant: food preparation and service in schools, hospitals, or care settings.
Short-order cook: fast-paced cooking in cafes, diners, or canteens.
Pastry assistant: specialist preparation role in bakeries or hotel kitchens.
What you could study next
Level 3 Diploma in Professional Cookery (City and Guilds): the next step for those aiming for senior kitchen roles or head chef positions.
Level 2 Award in Food Safety in Catering: a short compliance qualification many employers require alongside a cookery qualification.
Level 3 Hospitality Supervision and Leadership: useful if you want to move into kitchen management or front-of-house leadership.
