Professional cookery Level 2

The Level 2 Diploma in Professional Cookery course is designed to provide you with a high standard of cookery skills and prepare you for an apprenticeship or employment in the catering and hospitality sector. Students who achieve this qualification could look forward to a future career as a professional chef. 

You will further develop the knowledge, skills and behaviour learned from the Level 1 qualification. You will focus on practical food preparation and cooking, as well as workplace essentials, such as, food safety and kitchen management.  

Please note that our modules are subject to change - we review the content of our courses regularly, making changes where necessary to improve your experience and graduate prospects.

This is a 1-year course and is delivered on our Buxton campus, in our state-of-the-art and fully equipped kitchens where you will have access to all the equipment you need to explore your talent.  

You will learn through a combination of theory-based sessions in the classroom and live briefs/ practical workshops in our kitchens. At the end of the programme, you will be able to show your competence in a broad range of professional cookery skills and demonstrate responsibility for your work and an ability to work independently.  

Your progress will be fully supported and tracked by our highly experienced tutors who have worked as industry professionals themselves. You will benefit from their vast experience in their area of expertise and their understanding of the industry. In addition, you will have the opportunity to participate in work experience with local employers across Derbyshire and Staffordshire. 

We offer an enhanced student experience with the opportunity to take part in educational trips, enrichment activities and visits from guest speakers who provide workshops and offer invaluable advice on the catering industry. 

After completing a Level 2 Diploma in Professional Cookery, learners gain the skills and knowledge to work confidently in professional kitchens. Here's a list of related career pathways:

• Commis Chef - entry-level chef in a restaurant, hotel, or catering operation.
• Junior Cook - working in cafés, schools, hospitals, or other food service establishments.
• Pastry Assistant / Baker - specialising in desserts, bread, cakes, and pastries.
• Prep Chef – preparing ingredients, stocks, sauces, and mise en place for senior chefs.
• Catering Assistant - working in event catering, corporate kitchens, or hospitality outlets.
• Front-of-House / Kitchen Support Roles - roles that combine food prep with customer service in cafés, bistros, or catering operations.
• Apprentice Chef - progressing into a structured apprenticeship to continue professional development.
• Culinary Trainee in Hotels or Resorts - gaining hands-on experience in a professional environment.

You will need a minimum of three Grade 3 GCSE, ideally including English and maths and completion of the Level 1 Introduction to Professional Cookery or previous industry experience.

If you are aged 16-18 on 31 August 2025, you will not usually pay tuition fees for your course. Most full-time college-level study programmes are fully funded for this age group.

However, you may still have additional costs, including: travel to and from college, uniforms, kits, and equipment, educational trips, meals while at college, childcare (if applicable).

This is where the college bursary can help support you.

Additional information about your studies

Course updates

The information provided on this page is correct at the time of publication but course content, costs and other individual course details do change from time to time and are updated as often as possible, so please do check these pages again when making your final decision to apply for a course. Any updated course details will also be confirmed to you at application, enrolment and in your offer letter.