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Professional Cookery Level 2 Diploma at Newbury College

Course description

This one year course will suit you if you have achieved a level 1 Professional Cookery Qualification or have experience working as a chef, probably from a role where you work under supervision, and you want to gain a formal qualification and increase your skills so that you can take on a more senior role. The qualification consists of 16 units which can be seen below. Some of our past activities and some we will be doing: Visits to and from the Army

Being on Channel 4 Food programme Catering for the masses Working with seasonal produce Special functions Visits to hospitality trade shows e.g. Hotelympia (a charge may be required for transport) Visits to a range of hotels and catering venues

Like any vocation without the right tools it is impossible to do the job well. It is essential you have uniform, knives and text books to be able to take up the course here at Newbury College



Level 2 Professional Cookery covers the following units:

Developing skills for employment in the catering and hospitality industry
Food safety in catering
Health and safety in catering and hospitality Healthier foods and special diets Catering operations, costs and menu planning
Prepare and cook stocks, soups and sauces Prepare and cook fruit and vegetables
Prepare and cook meat and offal
Prepare and cook poultry Prepare and cook fish and shellfish
Prepare and cook rice, pasta, grains and egg dishes Produce hot and cold desserts and puddings
Produce paste products Produce biscuit, cake and sponge products Produce fermented dough products
Professional cookery - craft assessment


To achieve the Level 2 Diploma in Professional Cookery you will complete practical demonstrations and assignments and take a multiple choice examination. Assessment for Professional Cookery is by way of

Future opportunities

NVQ Level 3 traineeship, Diploma or other Level 3 programmes or employment.

How to apply

If you want to apply for this course, you will need to contact Newbury College directly.

Last updated date: 03 May 2016

Key information