The Level 2 Technical Certificate in Professional Cookery is aimed at learners who are looking to start a career in the hospitality and catering industry. Learners could progress into employment, onto an Apprenticeship, or further their studies by taking other qualifications at Level 3.
On this course you will study theoretical aspects of the subject and apply them to practical tasks.
Techniques covered include:
• boiling, poaching and steaming
• stewing and braising
• baking, roasting and grilling
• deep frying and shallow frying
• cold food preparation.
Learners will also cover:
• the structure of professional kitchens and the principles of working as a professional chef
• how knives, tools and equipment are used in professional kitchens
• how to work safely and hygienically.
You are also required to work in the college training restaurant serving food and drink
This one year course is full time and involves a combination of practical and theory classes. Students will further develop their skills by cooking and serving customers in the college training restaurants.
Assessments of both theory and practical skills take place over the year of the course with an end of year final synoptic skills assessment examination for you to show your ability to integrate and apply your skills, knowledge and understanding across the programme.
At Gloucestershire College we want students to develop their English and maths skills so that they achieve their learning goals and future career aims. For this reason all full-time students who have not achieved grade A* to C English language or maths GCSE will study these subjects as part of their course.
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