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Professsional Cookery

Course Code: DIPC2

Level: 2
Subject area: Hospitality & Catering

Qualification: Diploma
Course type: Full-time
Time of Day: Daytime
Duration: One Year
When you'll study: Three days per week

About the course

This diploma is a natural progression from the level 1 course or a direct entry if you have a grade 4 or above in GCSE English or maths. It builds on the skills, knowledge and behaviours gained at level 1 and will develop your professionalism and employability skills further to support transition into the workplace.

What you'll learn

This course covers food hygiene, health and safety, team work, industry practice, work experience, cooking methods, ingredients, presentation methods and employability.

Entry requirements

You will need to have successfully completed the Level 1 Diploma in Professional Cookery or have a grade 4 or above in GCSE English or maths.


You will assessed through assignment work, practical tests and short answer question papers.

What's next?

Upon successful completion you may progress to the Level 3 Diploma in Professional Cookery or the Level 3 Diploma in Patisserie and Confectionary at the College.

Important information

Fees quoted apply to courses starting in the academic year 2022/23 (August 2022 – July 2023). There may be a slight increase in fees for courses starting 2023/24.

If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)


Course Code: DIPC2

Course Fees

A Full Course Fee: £999

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

C Ancillary course costs (ie books and equipment): Not applicable to this course

D Advanced Learner Loan Fee: Not applicable to this course

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

Please note fees are quoted for one year only.

Mark Scarry

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