Free Professional Cookery Level 2 Course in Boston. Classes run at Boston College. Most of your time is spent in the college's production kitchens and bakery, working alongside chef lecturers to prepare and cook the daily menu. The course runs full-time over 9 months and covers food storage, preparation, cooking, and presentation across fish, meat, poultry, vegetables, and baking. Entry requires an NVQ Level 1 in a catering subject, the Catering RSW Diploma Level 1, or equivalent. School leavers with cooking experience and GCSEs in English and Maths at grade 4 or above may also be considered.
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 practise knife skills and commercial food preparation techniques.
You'll prepare and cook fish, meat, poultry, and vegetable dishes to a professional standard.
You'll make bread, dough, pastry, cakes, sponges, and desserts.
You'll prepare and present cold food for cold presentation.
You'll cook and finish hot sauces and soups.
You'll maintain food safety when storing, preparing, and cooking food.
You'll apply health, hygiene, and security standards in a working kitchen.
You'll contribute to effective teamwork in a commercial kitchen environment.
How you will learn
You'll learn through hands-on practical sessions in the college's production kitchens and bakery. The NVQ Diploma is assessed through observed practical performance and completion of compulsory and optional units. Three units are compulsory: maintaining a safe and hygienic working environment, contributing to effective teamwork, and maintaining food safety. You'll also complete 11 optional units chosen from a range of preparation, cooking, and finishing skills.
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 chef in a professional kitchen
Commis chef: entry-level kitchen role in restaurants or hotels
Kitchen assistant: supporting food preparation in catering operations
Catering assistant: food production in schools, hospitals, or contract catering
Pastry assistant: baking and dessert preparation in a bakery or kitchen
Short-order cook: fast-paced cooking in cafes or casual dining
What you could study next
Level 3 NVQ Diploma in Professional Cookery: the natural next step for chefs aiming for senior kitchen roles and a CSCS-equivalent skilled-worker standing in the industry.
Level 3 Diploma in Patisserie and Confectionery: specialist route for those drawn to baking and dessert work.
Level 3 Diploma in Food and Beverage Service Supervision: broadens your skills into front-of-house management. Boston College offers a three-year study programme building toward these Level 3 qualifications.
