Level 2 Professional Cookery Course in Westminster
CostA resource fee of £250 is attached to this course.This covers the unregulated additions parts of the course including Barista, Wine training and Food scienceUniform costs are approximately £310.
Level 2 Professional Cookery Course in Westminster. Classes run at Capital City College Westminster Campus, full-time during the day. You'll need to have completed a Professional Chef Level 1 qualification before starting. All applicants also have an initial assessment and interview. The course runs for 37 weeks and covers cuisine, patisserie and confectionery, restaurant management, and culinary science. Professional cookery classes include classical and modern butchery, fishmongery, and garde manger studies. A resource fee of £250 covers additional elements including barista, wine training, and food science. Uniform costs are approximately £310.
Who this course is for
This course gives you an introduction to the world of hospitality and culinary arts, covering areas including:CuisinePatisserie and ConfectioneryRestaurant ManagementThis is one of the only full-time culinary arts courses to deliver culinary science at all levels of the curriculum alongside entrepreneurship studies.The Professional Chef Diploma is supported and endorsed by the Craft Guild of Chefs, the British Culinary Federation, Master Chefs of Great Britain and the Royal Academy of Culinary Arts and is expertly taught by our award-winning culinary arts team.Our graduates have an excellent record of being offered top employment opportunities at the successful conclusion of their studies, many of them own their own restaurants and have been awarded numerous Michelin stars; which is one of the reasons why this is the premier full-time chef course in the UK.
Entry requirements
You will need to have completed Professional Chef - Level 1.All applicants must have an initial assessment and interview to confirm that the course is suitable for them.
What you will learn
You'll practise classical and modern cuisine techniques in a professional kitchen setting.
You'll develop skills in patisserie and confectionery.
You'll learn garde manger (cold kitchen) preparation and presentation.
You'll study butchery and fishmongery.
You'll explore culinary science and how it applies to cooking at every level.
You'll cover restaurant management and front-of-house operations.
You'll study entrepreneurship, including what it takes to run a food business.
How you will learn
You'll learn through hands-on practical sessions in a professional kitchen, alongside classroom-based theory. Assessment includes practical cookery tasks, written work, and an interview before you start. The course is delivered full-time during the day across 37 weeks, giving you sustained time in the kitchen to build technical skills across cuisine, patisserie, butchery, and culinary science.
What you will need to bring
The centre will provide most materials. Capital City College Westminster Campus will confirm anything else you need before you start.
Where next
Jobs you could do
Chef: how to become a chef in restaurants, hotels, or catering.
Commis chef: entry-level kitchen role working across sections.
Pastry chef: specialising in patisserie and confectionery.
Cook: preparing food in schools, hospitals, or contract catering.
Baker: working in bakeries or flour confectionery production.
Catering manager: overseeing food service operations.
Restaurant manager: running front and back of house.
What you could study next
Level 3 Diploma in Professional Cookery (City and Guilds): the natural next step if you want to move into senior chef roles or specialist areas.
Level 3 Advanced Technical Diploma in Professional Cookery: a more intensive route toward head chef or sous chef positions.
Apprenticeship (Chef de Partie or Commis Chef): combine paid work with structured training once you're in a kitchen role.
