Develop the practical skills and knowledge required to work within a professional kitchen as a commis chef. Units include teamwork, food safety, health and safety, meat, poultry, fish, vegetables, hot sauces, soup, dough products, pastry, and desserts. Working within our professional kitchens, you will prepare, cook and present a range of dishes to be served in the Kings Bistro, which is open to the public.
Site
Eastbourne
Level
Level 2
Course Type
16 +
| Options | Course Code | Starts | Ends |
|---|---|---|---|
| apply | 60078 | 08/09/25 | 03/07/26 |
Teamwork, health & safety, food safety, knife skills, meat, poultry, vegetables, soup, sauces, dough, desserts and pastry.
Minimum four grade 3-9 at GCSE or successful completion of the Level 1 course, and English or maths at grade 3.
You will build a portfolio of evidence based on continuous assessment within our kitchens. Assessment will be by a variety of methods including practical observation, work products and questioning.
Level 2 NVQ Diploma in Professional Cookery
The skills developed could lead to a position as a commis chef with in a professional kitchen. You will also have the opportunity to develop your skills further by progressing on to Level 3 NVQ Professional Cookery or Level 3 Diploma in Professional Patisserie and Confectionery
You will need to purchase a set of Chef's Whites, front of house uniform, safety shoes, a set of knives and a Practical Cookery. These are ordered from our supplier at a cost of approximately £200. This equipment/uniform will also cover Level 3 if you wish to progress.
If you have not achieved a GCSE in maths and/or English at Grade 4 or above, you will continue to study these subjects as a compulsory part of your programme. It is a requirement of the course that all learners will complete a period of work experience.