Level 2 Professional Cookery Course in Broxbourne. Classes run at Hertford Regional College Broxbourne Campus, full-time during the day over 35 weeks. You'll learn how to plan, prepare, cook and present a wide variety of dishes in a professional kitchen. Skills covered include knife technique, butchery, fishmongery, and cooking methods such as braising, roasting and frying. You'll also cover food hygiene and health and safety. To start, you'll need a minimum of 160 GCSE entry points, including maths or English at Grade 3/D or equivalent.
Who this course is for
This technical certificate is designed to further broaden your knowledge of Food Preparation and Service skills e.g. filleting fish making fresh dough products and pastry whilst serving in our modern restaurant. It will help you to understand the principles of cookery and service such as 'what makes bread rise?' You will learn how to plan prepare cook and present a wide variety of dishes whilst working in our professional kitchen.What makes Professional Cookery and Hospitality Services at HRC special? The college is unique in that it has its own training restaurant (The Atrium) open to the public and with a 5* TripAdvisor rating and an AA rosette. This gives the students the opportunity to work in a 'live' environment whilst learning and helps to broaden their curriculum vitaes. The college has strong links with local employers and suppliers such McMullens Amwell Fruit and Gannon's Butchers which has given our students further work based opportunities through our enrichment programme. Students have progressed from HRC to part-time and full time work in well-known pubs and restaurants.What do our students say?"The course is great! Since starting the course I have learnt so many new skills I love cooking and serving in our restaurant the Atrium which is 5* on TripAdvisor. Also on the course you get an opportunity to attend trips to a wide selection of industry-based venues. These have included the food hall at Westfield Stratford and the London Stadium where the caterers Delaware North gave us a full tour of their facilities including a behind the scenes look at The Ritz Hotel Royal Automobile Club and the Houses of Parliament. As part of the course we must complete work experience and we get an opportunity to complete this with employers such as McMullens The Ritz Hotel and the Shangri-la at The Shard."
Entry requirements
To take on this course you will need:A minimum of 160 GCSE entry points including maths or English at Grade 3/D or equivalent.Please be aware that due to the nature of the industry there will limitations on jewellery and make up worn in the practical areas.The outcome of your initial diagnostic assessment will also be taken into consideration when offering you a programme of study.If you would like help understanding our entry requirements give our Information Team a call on 01992 411411.
What you will learn
You'll develop knife skills and safe cutting techniques used in professional kitchens.
You'll learn butchery and fishmongery, including how to fillet fish.
You'll practise cooking methods such as braising, roasting and frying.
You'll make fresh dough products and pastry from scratch.
You'll plan, prepare and present a wide variety of dishes to professional standards.
You'll apply food hygiene and health and safety principles in a kitchen environment.
You'll gain experience serving customers in a live restaurant setting.
How you will learn
You'll learn through hands-on practical sessions in a professional training kitchen and a live restaurant open to the public. Classroom sessions cover the principles behind cookery and service. Assessment includes practical tasks, written work and an initial diagnostic assessment that helps shape your programme of study. You may also take part in industry visits as part of the enrichment programme.
What you will need to bring
The centre will provide most materials. Hertford Regional College Broxbourne Campus will confirm anything else you need before you start. Note that due to the nature of the industry, there are limitations on jewellery and make-up worn in practical areas.
Where next
Jobs you could do
Chef de partie. Runs a section of a professional kitchen.
Commis chef. Entry-level kitchen role in restaurants or hotels.
Kitchen assistant. Supports food preparation in a busy kitchen.
Catering assistant. Prepares and serves food in schools, hospitals or events.
Pastry chef. Specialises in baking and dessert production.
Hospitality team member. Front-of-house and kitchen support in hospitality venues.
What you could study next
Level 3 Diploma in Professional Cookery (City and Guilds). The next step for those wanting to move into senior kitchen roles or specialist areas.
Level 3 NVQ Diploma in Professional Cookery. A work-based route that builds on your Level 2 skills in a real employment setting.
Food Safety and Hygiene qualifications (Level 2 or 3). Useful for supervisory roles in catering and food production.
