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Catering - Professional Cookery Level 2 at North Kent College

Course description

The structure of the programme is very similar to the Level 1 Diploma. The programme continues the development of professional cookery skills and associated knowledge. The Level 1 Diploma focuses on students’ understanding and skills development across cookery processes, the Level 2 Diploma refines skills across a broader range of commodities.

Course Content - What will I learn? 

The course consists of 15 units, all of which are taught in a practical context. You will also study functional skill in Maths and/or English, attend tutorials and have invaluable work experience in our contemporary restaurant and refectory. 

702 Developing skills for employment in the catering and hospitality industry 
202 Food safety in catering 
703 Health and safety in catering and hospitality 
704 Healthier foods and special diets 
705 Catering operations, costs and menu planning 
707 Prepare and cook stocks, soups and sauces 
708 Prepare and cook fruit and vegetables 
709 Prepare and cook meat and offal 
710 Prepare and cook poultry 
711 Prepare and cook fish and shellfish 
712 Prepare and cook rice, pasta, grains and egg dishes 
713 Produce hot and cold desserts and puddings 
714 Produce paste products 
715 Produce biscuit, cake and sponge products 
716 Produce fermented dough products 

Entry requirements

This is, ideally a progression course; based on the satisfactory completion of the Level 1 Diploma in Introduction to Professional Cookery. Demonstration of practical ability, preferably including some work experience within the hotel and catering industry.


Your progress will be assessed by periodic skills tests, short answer questions, and assignment work. Your work is graded pass, merit and distinction. Your studies will culminate in a set of final practical tests which will count towards a large proportion of your final grading.


Financial information

Tuition Fees:
16-18 - free
19+ - £1650

Exam and Registration Fees (payable by all aged 19 and over): £105
Other Costs (payable by all students): £45 Material fee contribution £15 Trip

This course may also attract additional costs, for example, kit, uniform or books, that all students will be required to pay. Please contact the College for further details.

Future opportunities

After successful completion of the course, and achieving an overall credit, learners can progress on to Level 3 NVQ Diploma in Advanced Professional Cookery (kitchen and larder). You could also be employed in the industry as a Commis chef or Chef de Partie and continue your studies on an Advanced Apprenticeship programme.

Further information

Please contact the College

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 08 October 2018
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Key information

  • Start date: Next September
  • Duration: 1 year
  • Course code: C9G102P
  • Web url:
  • Number of planned places: 20