Level 2 Professional Cookery Course in Scunthorpe. Classes run at North Lindsey College, in a professional kitchen. There are no formal entry requirements, so you can start without prior qualifications. Over one year of full-time daytime study, you'll develop classical and modern cooking techniques, food preparation skills, and food and beverage service skills. Units cover food safety, menu planning, stocks and sauces, meat and fish preparation, desserts, and fermented dough. This is a practical, hands-on professional cookery qualification that prepares you to work as a chef.
Who this course is for
Taught in our professional kitchen, this course will help you to build the skills needed to become a competent and efficient chef. Using the skills you have already developed, this course will help to advance your knowledge of classical and modern cooking techniques. Throughout the course you will also learn about food preparation, as well as develop food and beverage service skills.
Entry requirements
There are no formal entry requirements.
What you will learn
You'll apply classical and modern cooking techniques across a range of dishes.
You'll prepare and cook meat, offal, poultry, fish, and shellfish.
You'll produce hot and cold desserts, puddings, biscuits, cakes, and sponge products.
You'll prepare stocks, soups, and sauces to professional standards.
You'll handle food safely and understand food hygiene in a catering environment.
You'll plan menus and understand basic costing.
You'll develop food and beverage service skills alongside kitchen skills.
You'll learn about healthier foods and special dietary requirements.
How you will learn
You'll learn in a professional kitchen at North Lindsey College, with classroom-based teaching alongside practical sessions. Assessment is split equally: 50% coursework and 50% exam. Coursework covers practical and applied tasks throughout the year. The written exam tests your knowledge of cookery principles, food safety, and the hospitality and catering industry.
What you will need to bring
The centre will provide most materials. North Lindsey 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: junior kitchen role, how to become a chef starting point
Kitchen assistant: food preparation and kitchen support
Catering assistant: food service in schools, hospitals, or canteens
Short-order cook: fast-paced café or restaurant cooking
Pastry assistant: desserts and baked goods 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 or head chef positions.
Level 2 Award in Food Safety in Catering: a focused qualification some employers require alongside a cookery diploma.
Level 3 Hospitality Supervision and Leadership: useful if you want to move into kitchen management or front-of-house supervision.
