The Level 2 Diploma in Professional Cookery is designed for those working as or training to become chefs. As its title suggests, the requirements for successful completion of this is very exacting and it is not always possible to meet these requirements in the workplace. For the candidate to embark upon the NVQ it will be necessary for them to be able to evidence a very wide range of quality food preparation and production. Consequently, the target markets are individuals working in top quality restaurants and hotels or in public houses offering freshly made food prepared to a very high standard
Candidates must have the potential to gain evidence for the Diploma qualification in the workplace and should be working a minimum of 30 hours per week, however, this may be less dependent on certain circumstances
A variety of assessment methods are used, including direct observation; asking questions; examination of work products; witness testimonies; recognition of prior learning/experience; reflective accounts; simulation; professional discussion; assignments or written tests
Fees listed are for those aged 19 years and over only. Fees are subject to change, concessions may apply. Please note that where stated, fees are for the first year of a course only. Please contact us for information and advice.