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Professional Cookery Technical Certificate level 2

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise
We are only accepting one application per candidate.

What will you be working towards?

Alternative Title Professional Cookery Technical Certificate level 2
Code C6197
Qualification Type Other Regulated/Accredited Qualification
Qualification Level Level 2
Course type Full Time


This course is taught over one year and gives you a broad overview of the principles of cookery covering meat, fish, poultry, vegetables, vegetarian cuisine and desserts while producing food to restaurant standard. You will have the opportunity to cook in an award-winning restaurant. You will also gain the opportunity to serve freshly-prepared food. You will be required to complete 37 hours of industry work experience in a restaurant, hotel or catering establishment kitchen of equal standing to the level 2 course that you have applied for.


Does the challenge of cooking excellent food in a hectic kitchen preparing fresh food ready for service appeal to you? Working as a chef is varied, challenging yet very rewarding job. On this course, you will find yourself producing fresh dishes from �fine dining� cuisine in the College�s taste restaurant to preparing both savoury and pastry dishes ready for assessment in the classroom kitchens. You will also have the opportunity to experience serving customers in the restaurant, developing both your food and customer service skills. So if you like working as part of a team producing the finest food and seeing satisfied customers eating your food, this is the career for you.

How will it be delivered?

You will undertake a formal exam which will include; methods of cookery, commodities, food safety and health and safety. Your practical skills will be assessed with a three-part synoptic test. Part one will take the form of a planning session, part two will be a practical assessment and part three will summarise your overall assessment performance. Assessments will be externally marked by the awarding body.

Entry requirements

Standard entry to this course requires one reference and ideally a grade 4 in English and maths due to the large proportion of written work to be undertaken. It is desirable that you can demonstrate 90% attendance. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.

Your next steps...

On successful achievement of your level 2 course, you could choose to progress onto a level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder) or an advanced apprenticeship in hospitality or cookery. Alternatively, you may wish to find employment in the hospitality industry as a commis chef or similar position within hotels or restaurants.



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