Level 2 VRQ Diploma in Professional Cookery
This course is designed as a natural progression from VRQ level 1.
It enables you to gain a professional grounding in preparation, cooking, plating and serving skills.. You will cover a wider range of skills needed to become a professional chef which include how to prepare, cook and present meat, offal, fish and shellfish to name a few. You will learn the importance of hygiene, food costing, menu and kitchen planning, nutrition and compatibility of flavors.
Course Content - What will I learn?
For the qualification you will need to complete 15 Units. Theory based Modules include: Developing skills for employment in the Hospitality Industry, Food Safety in Catering. Health and Safety in Catering and Hospitality. Healthier foods and special diets. Catering operations, costs and menu planning.
Practical based Modules include: 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.
Am I right for the course?
Do you have a passion for cooking and want to become a professional chef? If you can answer YES to these questions this is the course for you.
You will need to have successfully completed a professional level 1 qualification or had experience of working as a chef in the industry. You should have GCSE Maths and English at Grade D or above.
You will be continually assessed within the practical kitchen environment which includes 8 mini tests and 2 main tests which all have time restraints.
You will need to produce an on line portfolio of evidence which includes assessments for theory subjects and short knowledge tests for practical subjects undertaken under test conditions.
You willl need uniform, knives and books, the total cost of which is approximately £170.00
You will be trained by professional chefs with many years of experience working within a variety of kitchen environments in restaurants, hotels and industrial catering.
On successful completion of this course your progression routes could be Employment, NVQ level 3 in professional cookery or level 3 diploma in hospitality
Successful completion of our Hospitality & Catering courses can lead you onto a higher level course, university or even into employment.
- Butler, Catering/ Restaurant Manager
- Conference and Banqueting Manager
- Hotel Manager
- Hotel Receptionist
- 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
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.
In need of more advice?
Contact our Admissions team to find out more about student fees and how they might apply to you.
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