Level 2 Professional Cookery Course in Bristol. Classes run at South Bristol Skills Academy, full-time during the day, over one year. This is a work-based professional cookery qualification, so you need to be employed in a kitchen for at least 16 hours a week while you study. You'll build on the skills you're already using at work and gain a formal City and Guilds professional cookery certificate to show for it. The course requires full commitment and 100% attendance. Level 2 Diploma in Professional Cookery with certificate.
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 environment.
You'll understand how to organise and manage your work during a service.
You'll practise portion control, presentation, and plating techniques.
You'll work as part of a kitchen team under realistic service conditions.
How you will learn
Learning is classroom-based at South Bristol Skills Academy, combined with assessment in your workplace. Because this is a work-based NVQ-style qualification, you'll be observed carrying out practical tasks in your kitchen as part of the assessment. You may also complete written or oral questions to demonstrate your knowledge. Full-time daytime attendance at the centre is required alongside your employment.
What you will need to bring
The centre will provide most materials. South Bristol Skills Academy will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: runs a section of a professional kitchen.
Commis chef: entry-level role supporting senior chefs in service.
Kitchen supervisor: oversees a small team during shifts.
Sous chef: second-in-command in a kitchen, with a level 3 qualification to follow.
Catering assistant (supervisory): moves into a lead food-prep role.
Restaurant cook: prepares and cooks dishes in a restaurant setting.
What you could study next
Level 3 NVQ Diploma in Professional Cookery: the next step if you want to move into senior chef or sous chef roles. Employers and apprenticeship programmes often look for this level.
Level 3 Award in Food Safety in Catering (Highfield or CIEH): strengthens your food safety credentials for supervisory kitchen work.
Hospitality Supervisor Apprenticeship (Level 3): combines management skills with your cookery background.
