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Professional Cookery

Course Code: DIPC1, DIPC3

Level: 2
Subject area: Hospitality & Catering
Awarding body: City & Guilds
Qualification: City & Guilds, Diploma
Course type: Full-time
Time of Day: Daytime
Duration: One year

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About the course

This study programme will equip you for the rigours of the modern-day restaurant and hotel environment. It will give you the skills employers are looking for. If you have a real interest in cooking and food and beverage, and wish to train professionally for a career, then this is the study programme for you!

What you'll learn

The course will develop your skills in professional cookery and restaurant service to a level which will enable you to be prepared for a future in the hospitality industry.The course covers the following areas:

  • the catering and hospitality industry
  • food safety
  • healthier foods and special diets
  • preparing and cooking food
  • understanding menus
  • food and beverage service skills
  • health and safety awareness
  • customer care
  • team work and communication.

You will be taught and assessed in our state-of-the-art training kitchens and restaurant, and will have a combination of practical skill development session and theory.

Entry requirements

In order to undertake the level 1 course, you will need to have four GCSEs of which at least two should be at grades 3-1 (D-F), including English and maths.
In order to undertake the level 2 course, you will need to have four GCSEs of which at least two should be at grades 9-4 (A*-C), including English and maths.
In both cases, you must show a willingness to engage and a genuine interest in the course that enables you to progress into employment or further education.
Work experience within the hospitality sector would be viewed favourably.

Assessments/Exams

Assessment throughout the course is continuous in every subject. You are not only assessed on written work but also in practical situations, on your appearance, attitude and teamwork, and technical skills.

What's next?

On successful completion of the diploma and with a good profile you may progress the level 3 Professional Chef course, or the Kitchen and Larder or Patisserie and Confectionary courses.

Important information

Fees quoted apply to courses starting in the academic year 2017/18 (August 2017 – July 2018). There may be a slight increase in fees for courses starting 2018/19.

Full-time

Course Code: DIPC1

Course Fees

A Full Course Fee: £999

B Reduced Course Fee (for eligible students): £0

C Ancillary course costs (ie books and equipment): £25

D Advanced Learner Loan Fee: Not applicable to this course

How old are you? How much will you pay?
16 - 18 C
19 - 23 A + C  or   B + C(Note: If you do not have a level 2 qualification, this course may be free).
24+ A + C  or   B + C

Please note fees are quoted for one year only.

Course Code: DIPC3

Course Fees

A Full Course Fee: Not applicable to this course

B Reduced Course Fee (for those in receipt of qualifying benefits): Not applicable to this course

C Ancillary course costs (ie books and equipment): £25

D Advanced Learner Loan Fee: £2800

How old are you? How much will you pay?
16 - 18 C
19 - 23 C  +  D(Note: If you do not have a level 3 qualification, this course may be free).
24+ C  +  D

Please note fees are quoted for one year only.