Level 2

Professional Cookery

This Level 2 course requires you to complete 14 units.  Four of these are mandatory* (you must do them) and you need to choose ten others.  This course is suitable for trainee chefs or cooks involved with the preparation and/or cooking of food for customers, as part of a team.  You may be doing this course at college, or in workplaces such as cafes, restaurants, hotels, workplace canteens, or residential homes. 

 

You need to select your units carefully, to ensure that you are preparing and cooking sufficient different types of foods to allow you to achieve the unit.  Your assessor and manager will go through the units with you, before you start to ensure you select appropriate units for your job role.  Your assessor will observe you at work to cover most of the units, and you may be given some short exercises to complete for the health, hygiene and safety units. Photographs of finished dishes, and witness testimonies from your head chef and colleagues are useful for this course. Your assessor will also ask you questions about your job to check your knowledge.

 

If you need any help or guidance with your course, your assessor is the person to ask.  He/she has been specially trained to guide you through your course, and will be happy to help!

 

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F9DA 04*
Maintain a safe, hygienic and secure working environment*
F9DC 04*
Work effectively as part of a hospitality team*
F9DK 04*
Maintain food safety when storing, preparing and cooking food*
F97T 04*
Maintain, handle and clean knives*
 
You will also need to select 10 optional units from the list below
F96J 04
Prepare fish for basic dishes
F96K 04
Prepare shellfish for basic dishes
F96L 04
Prepare meat for basic dishes
F96M 04
Prepare poultry for basic dishes
F96N 04
Prepare game for basic dishes
F96P 04
Prepare offal for basic dishes
F96R 04
Prepare vegetables for basic dishes
F96T 04
Process dried ingredients prior to cooking
F96V 04
Prepare and mix spice and herb blends
F96W 04
Cook and finish basic fish dishes
F96X 04
Cook and finish basic shellfish dishes
F96Y 04
Cook and finish basic meat dishes
F970 04
Cook and finish basic poultry dishes
F971 04
Cook and finish basic game dishes
F972 04
Cook and finish basic offal dishes
F973 04
Cook and finish basic vegetable dishes
F9DM 04
Cook-chill food
F9DN 04
Cook-freeze food
F974 04
Prepare,cook and finish basic hot sauces
F975 04
Prepare,cook and finish basic soups
F976 04
Make basic stocks
F977 04
Prepare,cook and finish basic rice dishes
F978 04
Prepare,cook and finish basic pasta dishes
F979 04
Prepare,cook and finish basic pulse dishes
F97A 04
Prepare,cook and finish basic vegetable protein dishes
F97C 04
Prepare,cook and finish basic egg dishes
F97D 04
>Prepare,cook and finish basic bread and dough products
F97E 04
Prepare,cook and finish basic pastry products
F97F 04
Prepare,cook and finish basic cakes,sponges,biscuits and scones
F97G 04
Prepare cook and finish basic grain dishes
F9DP 04
Produce healthier dishes
F97H 04
Prepare,cook and finish basic cold and hot desserts
F97J 04
Prepare and present food for cold presentation
F97K 04
Prepare cook and finish basic dim sum
F97L 04
Prepare cook and finish noodle dishes
F97M 04
Prepare and cook food using a tandoor
F9DR 04
Complete kitchen documentation
F9DT 04
Set up and close kitchen
F97V 04
Order Stock
F96F 04
Cook and finish simple bread and dough products