NVQ Level 2 Professional Cookery

Course summary

The NVQ Level 2 Certificate in Professional Cookery offers students with a real passion for cooking the opportunity to gain all of the basic cookery skills and knowledge necessary to produce an array of dishes to a professional standard.

You will learn:

  • basic knife skills
  • how to prepare soups and sauces
  • how to prepare, cook and finish dishes using basic butchery, fishmonger and vegetable preparation techniques.

By the end of the course you will be able to produce a range of classical, international dishes including:

  • chicken chasseur
  • Thai fish cakes
  • curry dishes
  • ravioli using fresh pasta.

Course detail

The course covers:

  • Vegetables
  • Soups
  • Meat
  • Poultry
  • Fish
  • Sauces
  • Pasta
  • Pastry.

To underpin your practical studies you will also cover how to:

  • maintain a safe, hygienic and secure working environment
  • work effectively as part of a hospitality team
  • maintain food safety when storing, preparing and cooking food
  • maintain, handle and clean knives.

Entry requirements

You must demonstrate a real passion for food and cooking, and be able to commit to all aspects of the course. Previous knowledge and experience in the hospitality industry is advisable but not essential.

Fees

Funding

Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.

Our student welfare team can advise you on funding, including

  • 16-18 bursary
  • 19+ discretionary support
  • 24+ Advanced Learning Loan

Find out more about funding options.


Please note fees are paid for each year of study unless otherwise stated. You will be required to re-enrol and pay fees at the beginning of each academic year. Fees may be subject to government regulations on fee increases. Future inflationary increases will be applied to each subsequent year of the course, subject to government regulations on fee increases.

How to apply

Apply for this course

You can apply for Further Education courses using our online application system.  Simply click the red 'apply now' button above.

If you are applying for an apprenticeship, you can search for vacancies on the Government portal.  You will also need to submit an application to the University of West London by completing an online application form, as above.

During the course

Notable aspects

Tutors constantly monitor the progress of your working methods and skills, then carry out discussions and question and answer sessions with you every week.

Your induction includes training for a Level 2 Certificate in Food Safety.

You'll also develop supervisory skills and your knowledge of the Food Safety management system, HACCP and learn health and safety procedures.

Our hospitality department is involved in major events all year round, giving you the opportunity to attend events both on and off site. These include:
- celebrity chef demonstrations
- lectures and dinners
- educational trips, such as visits to Harrods, five-star hotel kitchens, and wholesale food markets and distributors.

Through these events you'll build a valuable network of industry-leading chefs and employers, increasing your chance of getting job at a top-end establishment when you finish the course.

Special resources

Our state-of-the-art kitchens are fitted with full IT facilities and plasma screens to enhance the learning experience, while all our classrooms are fully equipped with computers and Wi-Fi.

Teaching methods

You'll learn through lectures, group work, teamwork, self, peer and tutor assessments, as well as presentations and independent studies. At this level you'll be expected to reflect on your theory and practical work and plan for performance improvements using feedback from tutors and peers.

Assessment

Coursework

The course is delivered at St Mary’s road campus. However, students may be asked to go to different campuses for non-practical sessions and exams, when applicable.

Exams

All units involve three practical training lessons, followed by assessment in the fourth week. The assessment lets you demonstrate the practical knowledge and skills you've learned, by reproducing a selection of dishes to a professional standard in a set time in a realistic working environment.

Your knowledge will also be tested using logbooks, time plans, photographs of dishes and question and answer sessions.

Teaching staff

What our students say

Andrea Ferro, FdA Food and Professional Cookery

I worked very hard and had so much fun doing something I love! It was excellent the way that the theory and practise combined.

The lectures were informative and also informed the upcoming practical work. I work as a pastry chef at the Duck and Waffle and look forward to one day opening my own business.

Jobs and placements

Career and study progression

Successfully completing this course means you've developed the knowledge and skills needed to work as a Commis Chef, Chef de Partie or Sous Chef, with the chance of progressing to Head and Executive Chef.

Study progression

On successful completion of this course, you will be able to progress onto our NVQ Level 3 Professional Cookery.