Hospitality and Catering courses
Our outstanding facilities and industry links will help you achieve your goals.
All you need to know about course dates and times
Professional Cookery, Technical Diploma
What will I do on this course?
This Level 2 Professional Cookery course will increase your technical skills and provide a solid experience of working in the hospitality and catering industry.
You’ll explore a wide range of catering and hospitality topics, including food hygiene; planning and preparing for service; menu planning and costing; meat, offal, poultry, fish and shellfish; vegetables and vegetable dishes, stocks and soups; pastry and bakery products; desserts, farinaceous and egg dishes; and biscuits, cakes and sponges.
We’ll also work with you to develop your English and maths skills.
How will I be assessed?
You’ll sit two papers to test your theory, practical assessments, and an end-of-year assessment including elements from all of the topics you’ve covered. You’ll also complete two online written papers.
What could I do after this course?
You’ll be equipped with the skills you need to work as a chef in the catering industry and in a wide range of other careers in the hospitality sector. You could also increase your knowledge by progressing to a Level 3 course in Professional Cookery, Professional Patisserie and Confectionary or Hospitality, Events, and Business Enterprise at Weston College.
Four GCSEs (or equivalent) at grade 4/C
Occupations related to Professional Cookery, Technical Diploma
Restaurant or catering establishment manager/proprietor
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
Employment in region: 3,110 positions
Baker or flour confectioner
Bakers and flour confectioners prepare and bake dough, pastry and cake mixtures and make and finish flour confectionary products by hand.
Employment in region: 1,098 positions
Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
Employment in region: 7,352 positions
What Our Students Say
Jordan Hinks, Professional Cookery
“This course has varied and interesting, and I constantly learnt new dishes and expanded my skills”
Former school: King Alfred
Course: Professional Cookery
What next? Progressing to the Level 3 Diploma and then aiming to get a job on a cruise liner or in a high-end restaurant or hotel.