Free Professional Cookery Level 2 Course in Bury Saint Edmunds. Classes run at West Suffolk College. You'll need a Level 1 catering qualification, apprenticeship, or relevant work experience to join; an interview and induction period help confirm the right Level 2 pathway for you. The course runs full-time over one year. Much of your time is spent in purpose-built kitchens and the college's upmarket restaurant, Edmunds, preparing and cooking fresh food and delivering front-of-house service. This level 2 professional cookery qualification is awarded by City and Guilds.
Who this course is for
The aim of this course is to provide students with a deeper range of practical skills after completing a Level 1 course and will offer further hands-on experience in our kitchens, coupled with broader background knowledge of hospitality and catering.Much of your time at college will be spent working in our purpose-built kitchens and upmarket restaurant, Edmunds, where you'll learn how to prepare and cook a variety of fresh foods, provide outstanding customer service and friendly reception duties, alongside food and beverage service techniques. This means that most of the study necessary to underpin the practical skills will need to be done in learners' own time.Throughout the year, you will work on projects and functions both in college and outside normal college hours. Students will also spend time on industry-related visits, undertaking realistic work experiences and hearing first-hand accounts from visiting speakers. Evening work in Edmunds and at other functions will be part of the timetable, to enable you to gain valuable experience as you learn.
Entry requirements
Successful completion of the Introduction to Catering or Professional Hospitality Diploma Level 1, Apprenticeship or suitable work-based experience. An interview and positive tutor report will be required. In addition, a successful induction period will be required to identify which Level 2 pathway is appropriate for each learner.
What you will learn
You'll prepare and cook a wide variety of fresh foods using professional kitchen techniques.
You'll develop skills in food hygiene, safety, and kitchen organisation.
You'll learn how to deliver outstanding customer service in a restaurant setting.
You'll carry out front-of-house and reception duties in a live hospitality environment.
You'll build broader knowledge of the hospitality and catering industry.
You'll work to professional standards in a purpose-built kitchen and upmarket restaurant.
How you will learn
You'll learn through hands-on practical sessions in professional kitchens and the college's working restaurant, Edmunds. Assessment for the NVQ Diploma is largely practical and competence-based, with observations of your performance in real kitchen and front-of-house tasks. You'll also complete knowledge-based assessments covering hospitality and catering principles. A successful induction period at the start of the course helps confirm your learning pathway.
What you will need to bring
The centre will provide most materials. West Suffolk College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef: prepare and cook dishes in professional kitchens.
Commis chef: entry-level kitchen role supporting senior chefs.
Hospitality team member: front-of-house service in restaurants or hotels.
Kitchen assistant: food preparation and kitchen support.
Catering assistant: food service in schools, hospitals, or events.
Restaurant team member: customer-facing role in dining environments.
What you could study next
Level 3 NVQ Diploma in Professional Cookery (City and Guilds): the next step if you want to move into senior chef or kitchen supervisor roles.
Level 2 or Level 3 Hospitality Supervision and Leadership: broadens your skills into team management and front-of-house leadership.
Apprenticeship in Commis Chef or Chef de Partie: earn while you train in a professional kitchen environment.
