Free Professional Cookery Level 2 Course in Blackburn. Classes run at Blackburn College, two days a week during the day. The course runs over one year, covering both the practical and theoretical sides of professional cookery. You'll build the kitchen skills and knowledge that employers in catering and hospitality look for. An interview with the course leader confirms the level is right for you before you start.
Who this course is for
This is a one-year programme of study that covers the key practical and theoretical aspects of Professional Cookery. The programme is ideal for mature students wishing to move into careers in the Catering and Hospitality industry and is planned to be timetabled for approximately 10 hours over 2 days per week.
Entry requirements
Ideally you will have a Level 1 Hospitality qualification or equivalent, alternatively you may have experience in the Hospitality industry or be looking to enter the industry in the future. All applicants will be interviewed by the course leader for their suitability prior to the start of the course.
What you will learn
You'll develop knife skills and core cooking techniques used in professional kitchens.
You'll prepare, cook, and present a range of dishes to industry standards.
You'll learn how to maintain food safety and hygiene in a catering environment.
You'll understand kitchen operations, including stock control and waste management.
You'll apply health and safety procedures relevant to professional cookery.
You'll learn how to work as part of a kitchen team under realistic service conditions.
How you will learn
Classes are classroom and kitchen-based, two days a week. You'll learn through practical cooking sessions and theory work covering food science, nutrition, and kitchen management. Assessment is through a combination of practical observations, assignments, and written work. Your course leader will assess your practical skills directly in the kitchen environment.
What you will need to bring
The centre will provide most materials. Blackburn College 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 starting point in the industry.
Kitchen assistant: supporting the team in food preparation and service.
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: supporting pastry and dessert production in larger kitchens.
What you could study next
Level 3 NVQ Diploma in Professional Cookery (City and Guilds): the next step for those aiming for senior kitchen roles such as sous chef.
Level 3 Award in Food Safety in Catering: strengthens your food safety credentials for supervisory positions.
Apprenticeship (Chef de Partie): combine on-the-job experience with formal training while earning.
