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Bradford College

Professional Cookery (Adults)

Study Level
Level 2
Course Type
1 Academic Year
Start Date
September 2024
Study Mode
David Hockney Building


Become a professional chef by completing these industry standard qualifications. This course is ideal for those chefs in industry who would like to continue or refresh their knowledge by undertaking topics within the qualification.

This course is provided in partnership with MyLahore Academy.

  Key Info

You’ll gain a high standard of cookery skills from processes, such as roasting and frying to commodities, whilst also learning other workplace essentials like menu design.

  Qualification Gained: City and Guilds of London Institute NVQ Diploma in Professional Cookery (Preparation and Cooking)
  • Maintain a safe, hygienic and secure working environment
  • Maintain, handle and clean knives
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing and cooking food
  • Prepare fish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare vegetables for basic dishes
  • Cook and finish basic fish
  • Cook and finish basic poultry dishes
  • Cook and finish basic vegetable dishes
  • Prepare, cook and finish basic soups
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic dough products
  • Cook and finish basic meat dishes
  • Prepare, cook and finish basic bread and dough products

There are no formal entry requirements for this course.

Please note that you will be required to purchase and wear a uniform and buy some equipment such as knives. All the necessary uniform can be purchased from the Department throughout July, August and September.

Assessment includes observation, questioning and written tests on knowledge.

Assessment is designed to require the candidate to make of use their knowledge, understanding and skills they have built up over the course of their learning to tackle problems/tasks/challenges. This approach to assessment emphasises to candidates the importance and applicability of the full range of their learning to practice in their industry area, and supports them in learning to take responsibility for transferring their knowledge, understanding and skills to the practical situation, fostering independence, autonomy and confidence.

There is no work experience offered on this course, it is preferable the learner has part time work in the field of study applying.

Successful completion of this course can lead to progression to further study or employment within the Catering and Hospitality industry. You will be able to apply for Professional Cookery Level 3 with no additional equipment requirements.

If you are 19 years old or over you may need to pay fees for your Further Education studies.

Course fees depend on your age and course level.

You may be exempt from paying fees though, or eligible to pay a reduced fee – known as fee remission.

FE Tuition: £1,102.00 per academic year

Exam Registration: £96.60

This is representative of the most common fees scenario, but actual fees can vary depending on a number of factors. Please contact us if you need more guidance.


If you have any questions or require any additional information, please contact [email protected]

Disclaimer: Our prospectus, college documents and website are simply here to offer a guide. We accept no liability for any inaccurate statements and are not responsible for any negative outcomes if you rely on an inaccurate statement. We reserve the right to withdraw any programmes or service at any time.

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This course is delivered in partnership with
Chef's Forum
MyLahore Restaurant