Level 2 Professional Cookery Course in Bristol. Classes run at College Green Centre, full-time during the day, over one year. You need to be working at least 16 hours a week in a professional kitchen to join. The course builds on your kitchen experience and gives you a formal professional cookery qualification to show for it. You'll develop skills across a range of cooking techniques, food preparation, and kitchen practice. This is a City and Guilds level 2 professional cookery classes programme, assessed in your workplace and at the centre.
Who this course is for
Are you working in a professional kitchen and looking to gain a formal qualification in Professional Cookery? The NVQ2 Professional Cookery will provide the opportunity to gain further skills whilst being assessed.
Entry requirements
--To be employed for a minimum of 16 hours per week in an Industrial Kitchen--Total commitment, 100% attendance and enthusiasm--Ability to work with others--
What you will learn
You'll develop knife skills and food preparation techniques used in professional kitchens.
You'll learn how to cook a range of dishes to industry standards.
You'll apply food safety and hygiene practices in a working kitchen.
You'll understand how to manage your workstation and work efficiently under pressure.
You'll practise portion control, presentation, and plating techniques.
You'll work within a team kitchen environment, meeting professional standards.
How you will learn
This is a classroom-based course with assessment carried out in your workplace kitchen. You'll be observed by an assessor while you work, demonstrating your cookery skills on the job. You'll also complete written or oral questions to show your underpinning knowledge. Full commitment and 100% attendance are required throughout the year.
What you will need to bring
The centre will provide most materials. College Green Centre will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: runs a section in a professional kitchen
Commis chef: entry-level role in hotels, restaurants, and contract catering
Kitchen supervisor: oversees a small kitchen team
Catering assistant (with progression): supports chefs in large-scale catering
Short-order cook: fast-paced cooking in cafes and diners
Sous chef (with further experience): second-in-command in a kitchen
What you could study next
Level 3 Diploma in Professional Cookery (City and Guilds) - the next step for chefs moving into supervisory or specialist roles.
Level 3 Award in Food Safety in Catering - strengthens your food safety credentials for senior kitchen positions.
Level 2 Award in Hospitality and Catering Principles - broadens your knowledge across front and back of house if you want more flexibility in the industry.
