Professional Cookery – Level 2

Course Code: PCK-L2-0

Course Duration

1 Year

Course Type

Full Time


Haybridge Road, Telford

Course Level


About the course

This course is the natrual progression option for students who hold a level 1 in hospitality and catering or for those who have 4 grades 3-4 in their GCSE’s. You will build on your knowledge and practical skill development for preparing and cooking dishes through working in industry standard kitchens and commercial restaurant at our on-site facility The Orange Tree, which is opened to the public. You will be completing practical cooking activities and assessments, plus written assignments and short answer test papers. The course focuses on a broad range of culinary skills and several cooking methods, to gain fundamental knowledge within the hospitality and catering industry. Students are encouraged to develop their individual flare and creativity. Units include fruit and vegetables, meat and offal, fish, and shellfish, pasta, grains and rice, food safety, safe knife skills and employability. There is greater involvement with restaurant sessions and service to the public. The catering students will also take part in various competitions throughout the year where they can really show off their passion and flare. Industry placement is a requirement throughout the course to gain real insight into the industry. You will need to purchase a uniform and a knife kit.

– Food safety in catering
– Developing skills for emplyment in the catering and hospitality industry
– Health and safety in catering and hospitality
– Prepare and cook
– stock
– soups
– sauces
– fruit and vegetables
– meat and offal
– poultry
– fish and shellfish
– rice, pasta, grains and egg dishes
– Produce hot and cold desserts and puddings

Industry placement opportunities:
The Maltings at Ironbridge, Mercure Hotel in Albrighton, The Fallow Field

Progressing to: Professional cookery Level 3, commis chef or chef de partie. Some students go on to work on cruise liners
Aspirational careers: Michelin-starred chef, restaurant or bistro owner, catering company director, head chef, sous chef

A full Level 1 in hospitality and catering qualification and/or 4 grades 3-9 including English and/or maths.

Students will have opportunties to attend additional enrichment including trips, visits and guest speakers. Students will be expected to work in the commercial kitchens and restaurant on service days.

All students will need to arrange and attend industry placement – related to hospitality and catering.

Catering student putting cookies in oven
Curriculum Area
Relevant file
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