Free Level 2 Professional Cookery Course in Ashton-under-Lyne – Tameside One – Part-time

CostFREE
Duration1 year
LevelLevel 2
DeliveryClassroom based
Start18 Sep 2026
Study modePart-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body

About this course

Free Professional Cookery Level 2 Course in Ashton-under-Lyne. Classes run at Tameside One, part-time during the day. This is a hands-on professional cookery course built around food preparation, cooking, and serving food and drink. You'll gain practical experience working in a real kitchen and restaurant environment open to the public. Entry usually follows a Level 1 qualification in the same subject area, and you'll have an interview with the catering team before starting. The course runs over one year.

Who this course is for

This is a practical course which incorporates various aspects within the specific specialist areas of food preparation and cooking, also serving food and drink, providing you with an excellent foundation for your career within the catering industry. You will gain valuable practical experience working in the Bistro & Reflections kitchen and restaurant; both are restaurants belonging to the college, situated on Beaufort Road site and are both open to the public.

If you are hoping to pursue a career in the kitchen, you will learn about cooking, culinary art and culinary techniques from around the world.

For those progressing from level one, prior-gained skills will be developed.

Other subjects covered include:

  • Effectively working as a team
  • Hygiene, health and safety
  • Practical preparation and cooking developed around commodities within a restaurant kitchen workshop.
  • The incorporation of both classical and contemporary dishes within a realistic work environment.

Entry requirements

It is usual for learners to precede this program by completing the Level 1 qualification in the same subject area, and a suitable standard in functional skills (English and maths) and you must have a keen interest in the catering industry. The process for being accepted on the course will also involve an interview with a member of the catering team to ensure the course is best suited to the learners needs & ability.

What you will learn

  • You'll prepare and cook a range of dishes across specialist areas of professional cookery.
  • You'll develop food preparation techniques used in professional kitchen environments.
  • You'll learn how to serve food and drink to customers.
  • You'll build practical skills working in a kitchen and restaurant setting.
  • You'll understand food safety and hygiene practices relevant to catering.
  • You'll apply your skills in a working restaurant open to the public.

How you will learn

You'll learn through practical, hands-on sessions in a professional kitchen and restaurant. Assessment is based on observed performance and practical tasks completed in the kitchen and restaurant environment. You may also complete written or knowledge-based tasks to support your practical work. The catering team will assess your skills throughout the course.

What you will need to bring

The centre will provide most materials. Tameside One will confirm anything else you need before you start.

Where next

Jobs you could do

  • Chef, how to become a chef in a professional kitchen
  • Commis chef, entry-level role in restaurants and hotels
  • Kitchen assistant, supporting food preparation and service
  • Catering assistant, working in schools, hospitals, or events
  • Short-order cook, fast-paced café or canteen cooking
  • Bistro or restaurant cook, preparing dishes for paying customers

What you could study next

  • Level 3 NVQ Diploma in Professional Cookery, the next step for chefs wanting to take on more complex cooking and supervisory responsibilities.
  • Level 2 or Level 3 Award in Food Safety in Catering, a short qualification many employers expect alongside a cookery qualification.
  • Level 3 Hospitality Supervision and Leadership Diploma, useful if you want to move into a team leader or kitchen supervisor role.

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