Free Professional Cookery Level 2 Course in Boston. Classes run at Boston College, part-time during the day, so you can fit study around other commitments. Most of the training takes place in the college's production kitchens and bakery, where you work alongside chef lecturers preparing the daily menu. Units cover food safety, teamwork, and the storage, preparation, cooking, and presentation of fish, meat, poultry, vegetables, and baked goods. The course takes two years to complete. Entry requires an NVQ Level 1 or Catering RSW Diploma Level 1, or equivalent.
Who this course is for
The Level 2 Professional Cookery NVQ Diploma is designed for practical people as most of it is taught in the College's production kitchens and bakery and will involve you working alongside the chef lecturers in the production of the daily menu. The qualification is divided into units that cover the storage, preparation, cooking and presentation of fish, meat, vegetables and baking.
Entry requirements
The entry qualifications for the Level 2 Professional Cookery NVQ Diploma are an NVQ Level 1 or the Catering RSW Diploma Level 1 (or equivalent) . Alternatively, if you are a school leaver with cooking experience and/or GCSEs in English and Maths at grades C or above (New GCSE grade 4 or above) you may be considered for this course.
What you will learn
You'll apply food safety practices when storing, preparing, and cooking food.
You'll maintain a safe, hygienic, and secure kitchen environment.
You'll prepare fish, meat, poultry, and vegetables for basic dishes.
You'll cook and finish basic fish, meat, poultry, and vegetable dishes.
You'll prepare, cook, and finish soups and hot sauces.
You'll produce bread, dough, pastry, cakes, sponges, and desserts.
You'll contribute to effective teamwork in a professional kitchen.
How you will learn
You'll learn through hands-on practical work in the college's production kitchens and bakery, working alongside chef lecturers on real daily menus. Assessment is through the NVQ portfolio route, with competence demonstrated in the kitchen environment. You'll also work on set Thursday evenings in the college's restaurants. Depending on your current GCSE grades, you may study Functional Skills or GCSE English and Maths alongside the main qualification.
What you will need to bring
The centre will provide most materials. Boston College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: section cook in a professional kitchen
Commis chef: entry-level kitchen role, ideal after this level 2 professional cookery qualification
Kitchen assistant supervisor: supporting kitchen operations and junior staff
Pastry chef assistant: specialising in baked goods and desserts
Catering assistant: food preparation in schools, hospitals, or care settings
Short-order cook: fast-paced café or canteen cooking
What you could study next
NVQ Level 3 Diploma in Professional Cookery: the natural next step for chefs aiming for senior kitchen roles or a CSCS-equivalent professional recognition in hospitality.
Level 3 Diploma in Advanced Professional Cookery: develops more complex techniques and supervisory skills.
Functional Skills English and Maths Level 2: if not already achieved, these open doors to further training and many employer requirements.
