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VTCT Level 2 Diploma in Professional Cookery

This qualification is based on the national occupational standards for Professional Cookery and includes all the required elements to work effectively as a Junior or Commis Chef.


This course is ideal for students with a passion for cooking food and offering great hospitality, teaching industry skills and techniques that provide the opportunity for employment in the Hospitality sector.

The course is structured to support and develop confidence, preparation and cooking skills within a professional kitchen environment. The qualification will enable students to gain employment within many types of Hospitality establishment or progress to further study with an Apprenticeship, the full time Level 3 Diploma in Advanced Professional Cookery or the Level 3 Diploma in Food and Beverage Supervision.

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Start date: 08/09/2022

Course code
Level 2
Truro College
1 year


Learn industry skills

Professional kitchen environment

Industry placement

Progress to industry or further study

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Learn from sector experts

Students will be taught by lecturers with extensive hospitality experience who will advance knowledge and skills to meet the expectations of the industry.

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Develop work related skills

Students will develop personal and work-related skills which will help to prepare them for full-time work after completing the course and through industry placement.

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Enjoy professional surroundings

Working in the College’s 50 cover Spires Restaurant, Coffee Shop, Bar and Spires Express outlets will ensure all course criteria is met, allowing students to gain valuable experience within a real working environment.


Throughout this qualification students will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Students will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish dishes. In parallel, students will develop their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers. Taught units include:

  • The Catering and Hospitality Industry
  • Food and Safety Hygiene in the Kitchen
  • Planning and Preparing for Service
  • Menu Planning and Costing
  • Meat and Offal
  • Poultry
  • Vegetables and Vegetable Dishes
  • Stocks and Soups
  • Pastry and Bakery Products
  • Desserts
  • Farinaceous and Egg Dishes
  • Biscuits, Cakes and Sponges
  • Fish and Shellfish
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This qualification will enable you to gain employment within many types of Catering and Hospitality establishments or progress with the College to the Level 3 Diplomas in Advanced Professional Cookery or Food and Beverage Supervision. Alternatively you could enter the Hospitality industry at a qualified operational level.

Past students have gained employment with companies such as the Rick Stein Group, St Austell Brewery, Paul Ainsworth and many other Hospitality providers.


Applicants for a Level 2 programme will normally have three GCSEs at grade 3 or above, plus either Maths or English (language or literature) at grade 4 or above.

If students have alternative qualifications they are invited to contact the College.

Applicants will be invited to attend an interview and complete an assessment.


The Student Services team will see students on a one-to-one basis offering advice and guidance on financial, personal and emotional issues. A professional team of staff work together with tutors to support students to successfully complete their course and understand the pathways to progress after leaving College.

All students will have their literacy and numeracy needs supported during the programme.


All students will need:

  • Chef and restaurant uniforms
  • Chef knives, including knife box
  • Safety footwear

These will be the student’s personal property and will cost approximately £300.00. If students are progressing from the Level 1 course they can purchase top-up items individually. For the duration of the course, the College will keep knives locked safely away after each kitchen session.

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