1st Leap Banner 2021.png


Qualification Overview 

The VTCT Level 2 Diploma in Professional Cookery is a substantial vocational qualification for learners seeking a career as a Chef. This qualification is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment in the industry as a junior/trainee chef.

This qualification has been specifically designed for the 16-19 age group, to develop the knowledge and skills to prepare learners for employment as a junior/trainee chef. Learners will work in, and have their cookery skills and knowledge assessed in a 'real' or realistic working environment.

This qualification includes all the required elements to work effectively as a chef. All of the units are mandatory and include: health and safety in hospitality and catering, food safety in catering, prepare and cook rice, pasta, grains and egg dishes, produce fermented dough products, prepare and cook stocks, soups and sauces, prepare and cook fruit and vegetables and prepare and cook meat and offal.

Entry Requirements

There are no formal prerequisite qualifications that you must have prior to undertaking this qualification. Your centre will have ensured that you have the required knowledge, understanding and skills to enrol and successfully achieve this qualification.

Rob Haynes.jpg
vtct logo.png
Hospitality Tutor
Robert Haynes
Hospitality Teaching Assistant
Lisa Gannon

Units Covered in This Qualification

  • Investigate the catering and hospitality industry

  • Health and safety in catering and hospitality

  • Food safety in catering

  • Healthier food and special diets

  • Catering operations, costs and menu planning

  • Prepare and cook stocks, soups and sauces

  • Prepare and cook fruit and vegetables

  • Prepare and cook meat and offal

  • Prepare and cook poultry

  • Prepare and cook fish and shellfish

  • Prepare and cook rice, pasta, grains and egg dishes

  • Produce hot and cold desserts and puddings

  • Produce paste products

  • Produce biscuit, cake and sponge products

  • Produce fermented dough products

  • Applying workplace skills


Achievement of this qualifications confirms the learner has gained the knowledge and skills required to:

  • Progress into further learning at a higher level

  • Diploma Level 3

  • NVQ Level 2 and 3

  • Alternatively, you may wish to seek employment as:

• Chef/cook

• Deep fry chef

• Craft chef (fine dining)

• Kitchen assistant or team member

• Kitchen support staff