Professional Cookery Level 2 Course in Blackpool. Classes run at Bispham Campus, part-time during the day, over 29 weeks. You'll cover food safety and storage, knife handling, safe working practices, and teamwork. In the kitchen, professional cookery classes cover meat, fish, poultry, vegetables, soups, sauces, stocks, pastry, and cakes. This level 2 professional cookery qualification is aimed at people aged 19 or over with a serious interest in working in hospitality.
Who this course is for
If you're aged 19 and over and interested in a career in hospitality or you want to update your skills, then this course is for you. It covers a range of skills demanded by the hospitality industry. You will learn skills and gain knowledge in food safety and storage, safe working practices, team work and knife handling. In cookery, the modules cover a wide skill set covering meat, fish, poultry, vegetables, soups, sauces and stocks. You will also cover two pastry and cake units. The course is designed to equip you with the skills to enter a career as a commis chef in the hospitality industry. The industry covers a multitude of career paths including hotel, fine dining, cruise liners and gastro-pub operations. On successful completion of the course you have the opportunity to progress to a level 3 advanced diploma in professional cookery or patisserie and confectionery.
Entry requirements
This is a course designed for students aged 19 and over with a keen interest in pursuing a career in the hospitality industry.
What you will learn
You'll apply food safety and storage practices in a professional kitchen.
You'll use safe working practices and follow hygiene standards.
You'll develop knife handling skills across a range of ingredients.
You'll prepare and cook meat, fish, and poultry dishes.
You'll prepare vegetables, soups, stocks, and sauces.
You'll produce pastry and cakes to industry standards.
You'll work as part of a kitchen team.
How you will learn
You'll learn through practical, hands-on sessions in the classroom and kitchen. Assessment is through a combination of observed practical work and knowledge-based tasks. You'll be assessed on your ability to carry out cookery skills to the standard required by the City and Guilds NVQ Diploma in Professional Cookery.
What you will need to bring
The centre will provide most materials. Bispham Campus will confirm anything else you need before you start.
Where next
Jobs you could do
Chef. Cook across a range of dishes in a professional kitchen.
Commis chef. Entry-level kitchen role preparing and cooking food.
Kitchen assistant. Support the kitchen team in a busy service environment.
Catering assistant. Prepare and serve food in schools, hospitals, or canteens.
Pastry chef. Specialise in baking and dessert production.
What you could study next
Level 3 NVQ Diploma in Professional Cookery. The next step if you want to move into senior or specialist chef roles.
Level 2 Award in Food Safety in Catering. A short qualification that strengthens your food hygiene credentials for employment.
Level 3 Hospitality Supervision and Leadership. Useful if you want to move into a team leader or kitchen supervisor role.
