City and Guilds Level 2 Diploma in Professional Cookery
The Level 2 Diploma in Professional Cookery can be gained either in parts (units), one at a time or all together as on a typical course of study. The time taken to do one part, or whole qualification, will depend upon the individual. If you are keen and confident and want to learn quickly, then you can.
If you learn more slowly, then you can take longer to gain the qualification. You will be given every assistance to gain the knowledge and skills you need to achieve your aim, but it is your responsibility to decide when you feel ready to be assessed. Working at Level 2 you would need to show competence in a significant range of varied work activities, performed in a wide variety of contexts. Some of the activities are complex or non-routine, and there is some individual responsibility. Collaboration with others, through membership of a work group or team, may often be a requirement. You will be able to achieve this qualification at the College in our fully equipped kitchens, either on day release from work or on a full-time basis.
This qualification consists of a minimum of 58 credits gained from the units below:
Candidates must complete all of the mandatory units below:
- 101 Maintain a safe, hygienic and secure working
- 104 Contribute to effective teamwork (CfA)
- 203 Maintain food safely when storing, preparing and cooking food
- 102 Maintain, Handle and Clean Knives
Candidates must complete a minimum of 11 of of the units below:
- 220 Prepare fish for basic dishes environment.
- 222 Prepare meat for basic dishes
- 223 Prepare poultry for basic dishes
- 226 Prepare vegetables for basic dishes
- 227 Cook and finish basic fish dishes
- 229 Cook and finish basic meat dishes
- 230 Cook and finish basic poultry dishes
- 233 Cook and finish basic vegetable dishes
- 236 Prepare, cook and finish basic hot sauces
- 237 Prepare, cook and finish basic soups
- 238 Make basic stock
- 244 Prepare, cook and finish basic bread and dough products
- 245 Prepare, cook and finish basic pastry products
- 249 Prepare, cook and finish basic hot and cold desserts
Assessment measures a candidate's competence in practical performance. In other words, we assess whether you really can do the jobs required and if you understand how and why these jobs are done. This will normally be achieved by observing you working in a situation which resembles, as closely as possible, the real work place. In addition to the practical skills, a person must possess relevant underpinning knowledge in order to successfully achieve a unit and prove total competence. This will be assessed by written and oral questioning.
NVQ L1 Food Preparation and Cooking or equivalent, or relevant Work Experience
City & Guilds Level 2 in Professional Cookery
City & Guilds Professional Cookery NVQ L3 , Kitchen/Larder, Patisserie/Confectionery, General or Employment as a Commis Chef or Chef depending on the establishment.
Free study and financial support:
Many full-time students at South Tyneside College do not have to pay for their course. We may also be able to help you with some of the extra costs associated with college, eg travel, childcare, equipment, books etc. Please go to Student Support for details.
South Tyneside College does its best to help its students achieve their learning goals whatever their individual needs. Please ask us about additional learning support. If you are a disabled person or have a specific need, please let us know when you apply so that we can help.
If you require this information sheet in a different format or language, please ask.
If you wish to visit us in person, we are within easy reach of the Tyneside Metro and situated on main bus routes. Car parking is available on site.