Professional Cookery Level 2

Start Date: 01/09/2026
Course is for: School Leaver
Course Length: 1 Year
Funding 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 restaurant, Enfields Kitchen, and work with our industry partners which include Peace and Loaf, Marriott Hotels, Beamish Hall Hotel and Marco Pierre White Steakhouse, 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
Seaham Hall
Six at BALTIC
Aiden’s Kitchen
Crowne Plaza
Jesmond Dene House
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.

Required Entry Qualifications

Vocational qualifications at Level 1 or three GCSEs at 4 or above including English and maths.

Assessment

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

Most assessments will be carried out in our training restaurant and kitchens, Enfields Kitchen.

You’ll be marked against the standards of the awarding body and given continuous feedback to help you improve and grow as a chef.

Tutorial and reviews

You will have six one to one reviews every year where we will work with you to set individual targets to ensure you achieve your potential.

These sessions support you outside of the hustle and bustle of a busy kitchen and keep you on track.

The Teaching Team

Your teaching team are all highly skilled and experienced staff.

They adapt their teaching styles to suit different abilities and ensure they keep their skills up to date to adapt to modern techniques and changes in the industry.

Work Experience & Employer Partners

Our students have real, live projects to work on, masterclasses from top chefs and business owners 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.

Facilities, Kit And Equipment

All practical sessions are taught in our modern, well-equipped training kitchens which contain industry standard kit and equipment.

Working as part of our professional service team in our student-run restaurant Enfields Kitchen, you’ll prepare and serve meals to paying customers.

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 studies by progressing to Level 3 or an apprenticeship.

Other Entry Requirements

An informal interview with a member of our teaching team is essential.

This will take place at an enrolment event or at another time that we will arrange with you.

Costs (excluding Fees)

There will be a cost for a uniform and professional kit such as a set of knives.

We’ll let you know the price during the enrolment process and support you to purchase the items through our preferred suppliers, ensuring you get the best rates.

There is also funding support for those that meet the eligibility criteria to help cover some of these costs, ask us more about this at our enrolment events.

How We Support You

Whatever support you need, we’re here for you and will make sure you get the most out of your time at college.

We have expert teams in place to look after every single one of our students.

Our specialist teams can help with:

Learning difficulties
Physical and sensory disabilities
Dyslexia, dyspraxia, neurodiversity or other specific learning difficulties
Mental health and well being
Exam access arrangements
Money, finance and bursary advice
Careers advice, job and university applications

See here for more information, pop into one of our enrolment events, call us on 0191 490 4627.

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

Bakers and Flour Confectioners

Catering and Bar Managers

Restaurant and Catering Establishment Managers and Proprietors

Cooks

Chefs

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.

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.

Median Salary
£28,417

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
£26,045

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

Find Out More

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.

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

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.

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

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Pathways

Accommodation, Travel and Food Services

People in these occupations provide lodging, travel, and tourism support services and prepare and serve food and beverages.

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

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.

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