Level 2 NVQ Diploma in Professional Cookery

Hospitality and Catering

The course is a combination of skills sessions in our state of the art kitchen; class based theory lessons and work experience in our restaurant kitchen. The course has four mandatory units covering Food Safety, Health and Safety, Knife Care and Teamwork in Hospitality. The optional units cover a range of skills based around preparing, cooking and finishing the following products: Meat, Fish, Poultry, Vegetables, Soups, Sauces, Rice, Pasta, Bread, Pastry, Cakes, Sponges, Hot and Cold Desserts.


  • Course code:


  • Subject area:

    NVQ Level 2 Professional Cookery

  • Duration:

    1 Year

  • Venue:

    St Albans Campus

  • Start dates:


  • Fees*:


  • Awarding body:

    City & Guilds of London Institute

About the department

The dynamic and fast paced catering & hospitality industry employs over two million people.

We serve up a wide choice of tasty courses for the hospitality and catering industry. A full-time course of specialist vocational study could lead you into a career with exciting and challenging prospects, with opportunities at all levels.

Our Hospitality & Catering Department comprises a group of teaching staff with an extensive range of excellent industry experience, including working in Michelin rated establishments, Directors Dining Rooms and five star hotels.

Important Course Information

What are the Course Requirements?

You must have a Level 1 qualification in cooking or a good level of industry experience.

You should have a genuine interest in cooking and want to develop your skills in this area. We use a real working restaurant within the college to help you build your skills for the vocational demands of being a chef.

You will build upon your existing knowledge of working with various food commodities. The course will go into more depth about the different types of food commodities and help you gain theoretical and practical knowledge that will be tested in the kitchen through observations and theory tests.

You will be assessed through observation of your skills in the restaurant and skills kitchen sessions. You will also have multiple choice tests on all units that you cover.

As part of your course you must complete either Functional Skills or GCSE English and Maths, depending on your current grades. You will gain a Level 2 Food Hygiene qualification which is a requirement of working in the industry.

You will have gained suitable skills within the kitchen to work as a commis chef and possibly a Chef de Partie in a variety of catering establishments. There is the possibility of going onto the Level 3 qualification if you have aspirations of working in high end establishments, but the academic demand is higher due to course work requirements.


Successful completion of our Hospitality & Catering courses can lead you onto a higher level course, university or even into employment.

Potential careers:

  • Butler, Catering/ Restaurant Manager
  • Chef
  • Conference and Banqueting Manager
  • Hotel Manager
  • Hotel Receptionist
  • Housekeeper
  • Kitchen Assistant/ Porter
  • Kitchen Supervisor/ Manager
  • Sommelier/ Wine Waiter
  • Waiter/ Waitress '

This is where the stars of the future are going to train.' - Becky Alexander – Local Food Critic

Explore potential careers

Interested in this course? Get in touch today


  • 16-18 years old, no tuition fees apply to Full Time courses and fees subject to confirmation. Additional costs applicable to BHS courses.
  • For all two year courses fees shown above are per year.
  • Aged 19+ and planning to take a level 3 or above a different fee may apply. You may be eligible for an Advanced Learning Loan.
  • All HE courses (full and part time) are subject to tuition fees.