CG NVQ Diploma in Professional Cookery - L2

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise

What will you be working towards?

Alternative Title Catering - Advanced Professional Chef NVQ
Code C9G102P-2122
Qualification Type No Qualification
Qualification Level Level 2
Course type Full Time


This programme is suited to learners who have worked in a professional kitchen for some time or have completed the Professional Chef Diploma. Your work may involve supervising others or managing resources, or you want to further develop your skills to become a specialist chef or move into a management role. Stage one of the programme develops professional cookery skills and associated knowledge based on classic French cookery. Terms such as macedoine, roux and b�chamel can be displayed alongside a broad range of dishes and commodities. Taught through practical and theory sessions in our training kitchen and classrooms, it is also demonstrated through work as a Chef de Partie (Section Head) in our contemporary restaurant and Canteen. In addition, work placements and experiences with our business partners, further develop these skills leading to paid employment and apprenticeships. Stage 2 of this programme develop a number of supervisory units including � develop productive working relationships with colleagues and maintaining health, hygiene and security of the working environment, as well as specialist units chosen by the assessor including � complex fish, meat and poultry dishes as well as complex pastry and hot and cold desserts. Further development is recognised by carrying out a Sous Chef (second Chef) role in our restaurant. The study programme includes opportunities for you to develop your English and Maths skills as required. You may be expected to complete either functional skills or GCSE qualifications as part of the course dependent on your GCSE results This course includes the opportunity to take part in an industry placement in a sector relevant to your qualification and study programme. The placement will take place 1 or 2 days per week on the days when you are not in college studying. Industry placements are designed to give you the skills to start work at the end of your studies, progress into an apprenticeship, or to add to your UCAS statement.

How will it be delivered?

The programme is assessed at work or in a simulated professional kitchen. The assessor will use a diverse range of methods including questioning, observation, and project work. You will build a portfolio of work as formal evidence of your learning. From this you will be deemed competent as a chef at this level

Entry requirements

Entry point is dependent on experience and qualifications. Applicants are interviewed and selected based on receiving a satisfactory school report or reference. GCSE English and Maths at Grades 4 and above are desirable. You will need to hold a Level 2 Co

Your next steps...

Successful completion of this course would give you the necessary skills and experience to progress into a supervisory role in kitchen, such as a Chef de Partie or specialise in a particular area of a professional kitchen.