PROFESSIONAL COOKS
LEVEL 2 DIPLOMA FOR PROFESSIONAL COOKS
This qualification specification is designed to prepare you for a career as a level 2 professional chef.
This programme allows students to gain both the cooking skills and management principles required to operate a successful kitchen or catering establishment. Students who complete this programme will be equipped with the knowledge, skills, core abilities, and underlying theory that would be required of them in the culinary field.
The professional cook course includes training in leadership, management disciplines, and entrepreneurial skills for advancement in the hospitality industry. A large emphasis is placed on professionalism and team management in the workplace.
This programme includes academic knowledge and integrated practical learning, making qualifying students employable in the hospitality sector.
Students completing this course may progress to the Highfield Qualifications Level 2 Diploma for Professional Cooks (RQF) immediately upon completion of the Professional Cook course.
Key facts
Qualification number: 603/7117/1
Learning aim reference: 60371171
Credit value: 67
Assessment method: Portfolio of Evidence and Multiple-choice Examination
Course Duration: 6 months (includes 3 months internship)
Qualification regulation and support
The Highfield Level 2 Diploma for Professional Cook (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual and CCEA Regulation. This qualification is also regulated by Qualifications Wales.
Qualification overview and objective
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles of a cook or commis chef or for those wishing to develop their skills in the industry. This qualification covers a variety of topics including:
The principles of food safety and workplace health and safety
Kitchen equipment and knife skills
Workplace standards and professional development
Environmental awareness
Nutrition and diets
Cooking methods
Cold food preparation and presentation
Basic entrepreneurial skills
Financial literacy