Professional Cookery Level 2

Learn by doing as you develop your skills across professional cookery and food and beverage service.

You will build on your existing cookery skills and become more confident preparing, cooking and presenting a wider range of dishes. You will also develop front of house skills, including customer service, drinks service and barista techniques, giving you experience of both sides of a hospitality business.

You will explore:

• Professional food preparation and cookery techniques
• Preparing, cooking and presenting a range of dishes
• Food hygiene and safety
• Safe working practices in professional kitchens
• Food presentation and portion control
• Beverage service
• Barista skills
• Serving food and drinks to professional standards
• Customer service
• Taking and managing food and drink orders
• Menu planning
• Food costing
• Introduction to kitchen management
• Working effectively as part of a hospitality team

Practical sessions will give you regular opportunities to develop your techniques through demonstration, guided practice and experience in professional kitchen and restaurant environments. As your confidence grows, you will be expected to work with greater independence, organise your time effectively and take more responsibility for the quality of the food and service you provide.

Alongside your technical skills, you will develop wider skills such as communication, teamwork, organisation, customer service, problem solving and working effectively under pressure.

You will normally need:

• Five GCSEs at grade 3 or above, including English and Maths
• Or an appropriate Level 1 vocational qualification, together with equivalent English and Maths qualifications

You will normally also need to have completed Professional Cookery Level 1 or be able to demonstrate suitable equivalent practical experience.

If you have not yet achieved grade 4 in GCSE English and/or Maths, you will continue to study these alongside your main programme.

If you have not yet achieved grade 4 in GCSE English and/or Maths, you will continue to study these alongside your main programme.

This programme builds on existing cookery knowledge and practical skills, so you should already have a suitable foundation before starting Level 2.

You will get the most from this programme if you:

• Have a genuine interest in food, cookery and hospitality
• Enjoy practical, hands-on learning
• Are interested in both kitchen and customer service skills
• Can communicate confidently and professionally with other people
• Work well as part of a team
• Are willing to practise techniques to improve your skills
• Can stay organised in a busy working environment
• Are prepared to work under pressure
• Can listen to feedback and use it to improve your work
• Are willing to take increasing responsibility for your own learning and professional standards

Hospitality can be fast-paced, so a positive attitude, good communication and a willingness to work as part of a team will help you make the most of the programme.

VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies

The most common next step is Professional Cookery Level 3 at Newbury College, where you can develop more advanced culinary techniques and prepare for greater responsibility within a professional kitchen.

Depending on your interests and career plans, you could also progress into an apprenticeship or begin working within the hospitality industry.

Possible next steps include:

• Professional Cookery Level 3 at Newbury College
• A hospitality or professional cookery apprenticeship
• Commis chef roles
• Kitchen assistant or food preparation roles
• Food and beverage service roles
• Barista roles
• Further training in professional cookery or hospitality

With further training and experience, you could progress towards careers as a chef, senior chef, restaurant professional or hospitality supervisor, as well as other roles across the food and beverage industry.

The Professional Cookery qualification is assessed through a combination of practical assessments, theory-based assignments and end of year synoptic exams.

Your practical skills will be assessed in kitchen and hospitality settings, where you will demonstrate food preparation, cookery, service and customer care skills. You may also take part in practical customer service activities that reflect the situations you could experience in the hospitality industry.

Your knowledge and understanding will be assessed through written work and other theory-based activities.

Your tutors will provide regular feedback throughout your practical and written assessments to help you refine your techniques, strengthen your knowledge and develop the professional standards expected within the industry.

English and Maths, where studied alongside your programme, are assessed separately and may include exams.

You will complete regular independent work outside your timetabled sessions.

This may include:

• Researching ingredients, dishes and hospitality businesses
• Revising cookery and hospitality theory
• Completing written assignments
• Preparing recipes and time plans
• Researching menus and food costs
• Preparing for practical assessments
• Revising for synoptic exams
• Reviewing feedback from your practical work

Your independent study will reinforce the skills and knowledge you develop during practical and theory sessions.

Your tutors will review your progress and provide feedback, but you will also be expected to become increasingly responsible for completing work on time, carrying out research and preparing thoroughly for assessments.

You will take part in practical experiences that help you understand how professional kitchens, restaurants and hospitality businesses operate.

You will have opportunities to gain experience through the College's in-house restaurant and canteen, developing skills in both food production and front of house service.

External work placements may also give you the opportunity to experience busy commercial hospitality environments and apply the skills you have developed in College.

Depending on the opportunities available during your programme, you may also:

• Work with customers in a restaurant environment
• Develop professional food and beverage service skills
• Meet chefs and other hospitality professionals
• Hear from industry speakers about their roles and career routes
• Visit hospitality workplaces
• Observe professionals working in commercial environments

These experiences will help you develop your confidence, professionalism and understanding of the standards expected when working in the hospitality industry.

• All full-time students are asked to contribute £15 towards the College Subscription Fund
• You will be expected to have a chef's uniform, including suitable safety footwear
• You will need a set of knives and basic kitchen equipment, such as measuring spoons
• You will need appropriate front of house clothing, including black trousers or a skirt, a white shirt or blouse and an apron
• Books, files, pens and other study materials may also be required
• Students under 18 will have access to the equipment needed to complete their studies
• Details and approximate costs will be discussed before enrolment
• Optional visits to workplaces, exhibitions or shows may have additional entrance or travel costs
• You may be advised to purchase textbooks or other subject-specific resources, and details will be provided before enrolment