The Diploma in Professional Cookery takes into account the latest approach to food safety, health and safety legislation and current industry practices. The content of this course provide progression for Level 1 learners who achieved the Diploma in introduction to Professional Cookery. A range of topics are covered including, kitchen operations, costs and menu planning, how to prepare and cook stock, soups and sauces, poultry, fish and shellfish, meat and offal, desserts and puddings, and bakery products. On completion of this qualification you will be able to enter employment at a junior chef level within a commercial kitchen.
2 GCSE at grade D plus English (and Maths at grade C) and have completed the Level 1 Introduction to Professional Cookery Certificate or can demonstrate relevant industrial experience or other qualifications.
The course provides access for all skill levels and abilities and offers the opportunities to progress to a higher level. On completion of this qualification learners may progress into employment or to the following qualifications: Level 3 Diploma in Professional Cookery; or level 3 Diploma in Patisserie and Confectionery or apply for an apprenticeship.