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Course Code
25302 23
Course Title
Level 2
1 Year(s)
Entry Requirements

You should have 4 GCSE grades 9-3 or A* - D or equivalent, this should include English and maths. It would also be useful to have a level 1 in Cookery/Culinary Skills.

Start Date
September 2023
16-18 £0.00
Funded £968.00
Non-Funded £2,583.00

Will the course give me what I want?

This course develops basic skills and develops you into a working chef

Course content

Preparing and cooking a range of dishes using a variety of cooking methods, including Meat, Fish, Poultry, Vegetables, Desserts, Cakes and Biscuits Working in a live environment catering for the college restaurant and events


Kingsway Main campus – Training kitchens and Restaurant

How will I learn?

You will develop your cookery skills and be able to produce food cooked in a restaurant environment You will understand the theory of how and why cooking methods work.

How will I be assessed?

You will demonstrate that you are competent to plan and cook a dish by yourself in a timed assessment. There are also a short answer question paper to test your subject knowledge

Equipment and other costs

You will need to purchase the Chefs uniform which includes a Knife set, safety shoes and digital scales. You will also need a note book and pens.

What additional work outside of college will I need to do?

You will cover a minimum of 30 hours work experience in a food related business or one of the colleges serveries. There will be trips and events arranged to visit Restaurants

Do I need to find a work placement? Do I need a DBS?

We will provide the work placement but you will need to make your own way there.

What have students who have taken this course in the past progressed onto?

After completing this course, you can progress onto the Level 3 Diploma in Professional Cookery. This takes the skills learnt and then progress on to cooking complex dishes similar to working in a fine dining restaurant

What are the expected employment sectors for this course?

This can lead to jobs working in as a commis chef in a Gastro Pub, Restaurant or Hotel