Professional Cookery VRQ 2 (Direct Entry)

Quick facts

Is it for me?

The aim of this course is to provide students with a deeper range of practical skills after completing a Level 1 course and will offer further hands-on experience in our kitchens, coupled with broader background knowledge of hospitality and catering. 
Much of your time at college will be spent working in our purpose-built kitchens and upmarket restaurant, Edmunds, where you'll learn how to prepare and cook a variety of fresh foods, provide outstanding customer service and friendly reception duties, alongside food and beverage service techniques. This means that most of the study necessary to underpin the practical skills will need to be done in learners' own time.  
Throughout the year, you will work on projects and functions both in college and outside normal college hours. Students will also spend time on industry-related visits, undertaking realistic work experiences and hearing first-hand accounts from visiting speakers. Evening work in Edmunds and at other functions will be part of the timetable, to enable you to gain valuable experience as you learn. 

What you'll learn

• Food safety
• Kitchen skills 
• Food preparation and cookery 
• Pastry and savoury products for the restaurant 
• Restaurant service 
• Functional skills (Mathematics, English and ICT). 
• Organisational and investigative skills 

While you're here you'll also enjoy a wide range of enrichment activities including team building, visits to hospitality establishments, demonstrations and talks from industrial experts and the opportunity to enter competitions.

Equipment required for the course

When joining the course a kit list will be provided, this includes chefs uniform, safety shoes and knives and front of house uniform.

Work experience placements

All students will do work related experience within the Campus catering facilities and an external placement. Some evening work is required.

Assessment

There are practical assessments throughout the year, two major practical tests (which account for 45% of the final marks) and theoretical written units to support your practical work. 

Further study

• Hospitality Supervision and Event Management Diploma Level 3 
• Patisserie and Confectionary Diploma Level 3 
• Professional Chefs Advanced Diploma Level 3 

Example careers

• Baker
• Butcher 
• Chef
• Catering Manager 
• Bar Manager
• Restaurant Manager 
• Events Manager
• Cake Decorator  
• Cellar Technician
• Food Scientist  
• Hotel Manager
• Concierge  
• Microbrewer
• Street Food Trader
• Wedding Planner
• Private Chef 

Days & times

Starting September 2026
Tuesday 09:00 - 14:30
Wednesday 09:00 - 21:45
Thursday 11:15 - 16:00
Friday 09:00 - 12:15