Professional Cookery

This course blends theory and practice to further develop your existing catering craft skills to the next level. Assessment is by theoretical and practical examinations.

Course Information

  • Course Type School Leaver
  • Subject Area Hospitality and Catering
  • Qualification VRQ2 Diploma
  • Study Mode: Full Time Only
  • Course Level Level 2
  • Course Length 1 year

This course teaches you a variety of catering craft skills to a high standard. It develops your ability to work under pressure and as part of a team in the hospitality industry. Practical work features strongly, supported by cookery theory, hospitality based assignments and question papers. You will work towards a VRQ2 certificate in food and beverage service and a diploma in professional cookery within realistic working environments of the @thirty-four restaurant and kitchens.

The programme includes practical food preparation and cooking, food and beverage service lessons, luncheon/ dinner production sessions, supported by theoretical assignments and practical examinations. All assessments are graded (pass, merit, distinction).

What topics will I study? 

  • Investigate the catering and hospitality industry
  • Food safety in catering
  • Health and Safety in catering and hospitality industry
  • Healthier foods and special diets
  • Catering operations, costs and menu planning
  • Applying workplace skills
  • 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
  • Prepare and cook desserts and puddings
  • Prepare and cook bakery products
  • Legislation in food and beverage service
  • Menu knowledge, design and resources
  • Applying workplace skills
  • Principles of beverage product knowledge
  • Service of hot beverages
  • Food and beverage service skills
  • Handling payments and maintaining the payment point
  • Principles of customer service in hospitality, leisure, travel and tourism

You will:

  • Further develop your ability to work under pressure and as part of a team
  • Continue to practice and hone your practical and professional cookery skills
  • Work towards a VRQ2 Diploma in Food and Beverage Service and a Diploma in Professional Cookery
  • Study principles of customer service in hospitality, leisure, travel and tourism
  • Increase your knowledge of health and safety, food safety and menu planning
  • Work within the superbly equipped @thirty-four restaurant and kitchens

What can I study alongside this course?

This course is studied on its own and cannot be combined with other courses.

Next steps: 

You could progress to the Level 3 Diploma in Professional Cookery or Level 3 Diploma in Food and Beverage Service Supervision
to further your career opportunities, or you could apply for employment or an Apprenticeship.

Entry Requirements

Specific entry requirements: This is a progression course and you must have successfully completed the VRQ1 Diploma in Professional Cookery. You must also be keen and interested in hospitality and catering.


The Laurence Building boasts new facilities throughout including an IT suite, modern kitchens and a stunning restaurant within the faculty; as well as being located in comfortable and pleasant surroundings.

Additional Costs

The additional costs for knives and equipment will cost approximately £200.00, the additional knives will help support the requirements of the qualification and aid your continuation into industry.

This further education course is free for all 16-18 year olds who are resident in the UK and the European Economic Area for the last 3 years. (You must be under 19 on 31st August in the calendar year that you start your course). For any fee-related queries or further information, please contact the Advice and Recruitment Team on 01392 400444.

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    Speak to us today on 01392 400500 or email

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