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Diploma in Professional Cookery - Level 2Apply Now »

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Level: 2

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

Become a professional chef by completing this industry-standard qualification: it is ideal if you are looking to work in fine dining establishments.

You will gain a high standard of cookery skills and cover a wide variety of topics which will give you an excellent grounding for a more senior role.

Entry requirements

You need a qualification from school in this subject area or some basic skills and experience as a chef.

Students aged 16-19 must have achieved both Maths and English GCSE at a grade 4.

Course Content

A wide range of topics will be covered, for example:

  • Food safety
  • Health and safety
  • Healthier food and special diets
  • Prepare and cook meat
  • Prepare and cook fish
  • Prepare and cook poultry
  • Produce hot and cold desserts

You could also explore a wide variety of other topics.

How will I be assessed?

You will be assessed via written tests and practical exams.

Are there any additional costs or specialist equipment required?

A uniform will be required at an approximate cost of £130.

What can I do after this course?

Further Study

You could consider taking the Level 3 Advanced Diploma in Professional Cookery.



You could become a chef in a fine dining establishment.


Did you find the course information on this page useful?


This course is run at the Roundhouse Campus

About the Roundhouse »

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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