Adult Introduction to Professional Cookery - Level 2
Summary
This course is the perfect introduction for anyone who is considering a career in catering and who wants to learn the key techniques that form the basis of the culinary skills needed to work in a professional kitchen.
You will learn different techniques in preparing, cooking and finishing a variety of foods and dishes as well as all the associated food safety legislation you will need to transition effectively into employment.
To make that process even easier, you will be learning in our industry-standard kitchens using equipment that would be familiar to any professional chef allowing you to gain a comprehensive working knowledge of the tools and techniques that you'll need to progress.
Next course dates
| Start date | Location | Duration | |
|---|---|---|---|
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04 Sep 2026
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Bispham Campus
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Where can this subject lead?
Career progression
This qualification can support the development of skills in a range of hospitality roles. It also provides further opportunities to progress onto our NVQ L3 Diploma in Professional Cookery.
Career Options and Progression
This qualification can support the development of skills in a range of hospitality roles. It also provides further opportunities to progress onto our NVQ L3 Diploma in Professional Cookery.
Key information
Entry Requirements
This course is suitable for adult students aged 19+. No previous training or experience is required, but you must be able to demonstrate a keen interest in the subject.
As this is a course focusing on the professional aspect of cookery, we anticipate that you will have good communication skills, a suitable level of dexterity and a committed attitude towards learning.
Fees and funding
Some courses are fully funded for adult learners and, for those that aren’t, you can apply for an Advanced Learner Loan.
You may also be eligible for financial support which can include help with childcare. To check if you’re eligible and to apply for financial help, please visit our tuition fee guide for adult learners.
Extra costs and equipment
All equipment and food items are supplied by B&FC for this course. PPE must be worn in the kitchen which can be purchased through the Hospitality department at a cost of £75.
Regulation and Accreditation
Accrediting Institution: City & Guilds
Awarding Body: City & Guilds
Terms and conditions
Read our full terms and conditions for more information.
How will I be assessed?
Assessment Methods
Each unit consist of 80% practical assessments and 20% theoretical assignments, using a range of assessment methods including observations, product evidence, verbal and written questioning.
Formal practical assessments will be agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results.
The theory assignments will test your theoretical knowledge of units using underpinning knowledge questions.