Level 2 Professional Cookery

Start Date: 08/09/2026
Course is for: Adult
Learning Support:
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Do you consider yourself a bit of a foodie? Do you love to cook for friends and family and have ambitions of working in this fast-paced industry? Do you one day dream of running your own business or travelling the world cooking professionally? If so, this is the course for you.
The North East is an excellent base for anyone wishing to work in the food industry with its growing street-food scene, vibrant café culture and some amazing independent restaurants offering cuisines from around the world.

Study with us and you’ll gain the essential skills and knowledge of the industry. You’ll train as part of our professional team in our student-run Kitchens, and work with our industry partners to gain experience and exposure, while building your network.

Past students have enjoyed great success including employment with top eateries such as Terry Laybourne’s Broad Chare and 21, House of Tides, Six at BALTIC, Aiden’s Kitchen, Crowne Plaza, Jesmond Dene House, as well as prestigious hotels including The Ritz London.

You’ll train in our kitchens and learn practical skills with our industry-experienced teaching team while also gaining the knowledge to prepare you for a career in the catering and hospitality industry. We’ll expand your skillset and talents by running guest workshops with some of the region’s most renowned chefs and business-owners.

On completion of this course you will gain an industry recognised qualification NVQ Level 2 Certificate in Professional Cookery and a City & Guilds Level 2 Award in Food Hygiene. This study programme will give you the knowledge to pursue a career in catering and hospitality and support you to develop the skills you needs for your career aspirations. During your studies you will cover the following topics:

Professional cookery

You’ll develop core skills in the correct use of equipment and knives in order to cook and present a wide range of meat, fish and poultry dishes with an extensive variety of accompaniments such as vegetables, sauces and garnishes.

Sweet!

In order to give you a broader transferable skillset you will also learn how to prepare, cook and finish a range of hot and cold desserts. You’ll experiment with pastry products including cakes, sponges, biscuits and scones as well as bread and other dough products.

Menu design

Designing and costing a menu are key skills all chefs need. On this course you’ll learn how to develop menus for a variety of customers and events including preparation for customers with allergies and understanding the fundamentals of nutrition. This will also enhance your English and maths skills. Win, win!

Food hygiene

Working in a safe, hygienic and secure kitchen environment is key in this industry. On this course you’ll learn essential hygiene requirements and on completion you’ll gain a nationally recognised food hygiene certificate.

Bon Appétit

To be a chef you need to know culinary terms that come with a broad repertoire of dishes. On this programme you’ll gain an understanding of international culinary terms in French and Italian.

Food and beverage service

While this course is aimed at those who want to be in the kitchen, a great chef ensures their customers have the best experience throughout their visit, whether that’s how they’re greeted and served or having staff who can explain menu options. You’ll learn about front-of-house operations and dealing with customers so you can best support your customer-facing team in the future.

The programme also offers a contact dermititis course to support you working safely when washing preparing food.

Required Entry Qualifications

Three GCSEs grade 4 or above including either English or maths or Level 1 cookery.

We also consider experience if you are returning to study and don’t hold transferable formal qualifications in this area.

Assessment

You’ll work on skills technique developments and employer-inspired projects.

Most assessments will be carried out in our training kitchens, you will be given opportunity to prepare and cook food for evenings and external events with to demonstrate your skills which have developed throughout the programme. You’ll be marked against the standards of the awarding body and given continuous feedback to help you improve and grow as a chef.

Work Experience & Employer Partners

Our students have real, live projects to work on, masterclasses from top chefs and opportunities to showcase their work with paying customers during our external events and themed evenings.

We want you to be work ready when you leave us and able to put what you have learned into practice in the workplace. Relevant quality work experience is key and we encourage you to complete part-time work in the sector to gain more experience while you study. We’ll also support you to find a placement or mentor to strengthen your CV.

Sustainability

Check out how we are embedding sustainability throughout our catering courses:

We don’t print our learning portfolios, they’re all online
We use biodegradable packaging
Students grow their own micro herb gardens to use in their cooking
All food waste is collected and turned into biogas
We use locally sourced produce
We check our learning schemes weekly to ensure sustainability is embedded

Next Steps

When you have successfully completed the qualification you will have the skills and knowledge to enter the world of work or you can continue your learning by progressing to Level 3 or an apprenticeship.

Costs (excluding Fees)

During the course you will need to wear a Gateshead College catering uniform which you will need to buy, along with a course book and knife kit.

Funding is available and we’ll discuss this with you at your interview or induction.

Finance And Funding

Most people aged 19 years and over can qualify for free course fees and there are grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.

If you don’t qualify for funding help and have to pay for course, you could pay a 25% deposit and four consecutive monthly standing order payments for the balance. The course fee must be over £100 to qualify.

For one to one advice, contact our friendly team who will assess your individual circumstances and give you the right information. You can contact them on 0191 490 2246 [email protected] or via Live Chat.

If this is a Level 3 qualification and you may qualify for free course fees and there may be grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.

If you already have a full level 3 qualification and are aged 19 or over you can pay the fee in full upfront and receive a 10% discount. Or you can apply for an Adult Advanced Learner Loan, a low interest loan with no upfront fees that you pay back in installments once you’re earning.

For more information, come along to an Enrolment Event, call 0191 490 4627 or email [email protected]

Those aged under 18 years old are not eligible to study this course as it is a part time programme.

WHAT CAN I DO WITH A QUALIFICATION IN LEVEL 2 PROFESSIONAL COOKERY?

Restaurant and Catering Establishment Managers and Proprietors

Catering and Bar Managers

Cooks

Chefs

Bakers and Flour Confectioners

Knowledge

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.

Personnel and Human Resources: Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.

Sales and Marketing: Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Median Salary
£21,181

Average Qualifications
Level 3 NVQ; A Levels

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Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£26,045

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£20,553

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Median Salary
£27,236

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Mathematics: Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Median Salary
£28,417

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career