Fees indicated are based on the current year (August 2016 to July 2017) and are subject to change next year.
Our further education courses (Entry to Level 3) are usually free if you are 16-18 years old. Depending on your circumstances, you may be eligible for financial support to help with other costs associated with your course such as course materials and travel.
If you are aged 19 or over you may be required to pay fees.
If you are enrolling onto a Level 3 or 4 course and are over 19 years of age the fees may be higher and you will be required to take out an Advanced Learning Loan, please see the guide to fees for more information.
International students will be required to pay the full International course fee.
For more information, see our guide to fees.
The level 2 professional cookery course is ideal for those chefs who already have a level 1 qualification or already work in the hospitality industry. They can then choose to continue the development of their skills and knowledge to enable them to progress in their career. Working in the College restaurant will provide you with a real insight into the hospitality industry.
Students joining this programme are required to purchase a uniform and basic set of equipment. To help keep costs to a minimum, these items are available to buy through the Catering Department. If you have any concerns regarding the cost of the uniform, please discuss this at your interview as we may be able to help meet some of the expense.
Level 1 professional cookery qualification or equivalent industry experience. You will also need to get a minimum of Entry 3 on the College initial online assessment for English and maths.
For this course you will be assessed by continual practical assessment, completing multiple choice questions for each of the 10-15 units selected by the assessor.
You will be required to put together and build a portfolio of evidence of your learning and assessments.
This can be carried out whilst working in TASTE production kitchen, which is the College restaurant, preparing and cooking food for paying guests.
Course Description: Unit 101 - Maintain a safe, hygienic and secure working environment Unit 102 - Maintain, handle and clean knives Unit 104 - Work effectively as part of a hospitality team Unit 203 - Maintain food safety when preparing, storing and cooking food Unit 222 - Prepare and cook meat for basic dishes Unit 223 - Prepare and cook poultry for basic dishes Unit 226 - Prepare and cook vegetable for basic dishes Unit 236 - Prepare, cook and finish basic hot sauces Unit 237 - Prepare, cook and finish basic soups Unit 239 - Prepare, cook and finish basic rice dishes Unit 240 - Prepare, cook and finish basic pasta dishes
- Be promoted at their place of work
- Change jobs as they have more experience and confidence in the kitchen
- Progress onto a Level 3 Professional Chefs qualification
- You may wish to continue learning on a Level 3 NVQ in Professional Cookery.
- You could work as a Chef de partie earning in the region of £12,000-£16,000 with a progression to a Sous Chef or Head Chef earning £25,000-£30,000.
- Employment as a trainee commis chef
- Advanced Apprenticeship
You will learn in dedicated classrooms and in fully equipped industrial kitchens at either Southall College or Hammersmith College.