This is a new, progressive collection of qualifications that supports a broad range of learners wishing to progress into supervisory positions in a wide range of hospitality operations or to progress to further study in higher education.   

If you are an aspiring chef and would like to develop your skills and knowledge in professional cookery and kitchen management, then this Professional Cookery course develops knowledge and skills in areas such as specialist culinary skills, food hygiene and control systems. 

The qualification will allow you to gain practical and specialist skills at a high level, gaining valuable leadership skills and an understanding of the role of the supervisor. The course is ideal for someone who has been a chef de parti and is looking to make the next move to become a Sous Chef.

Course code





This course is part time  

1 day a week,  

Starting in September.

Entry Requirements

Professional Cookery level 5,6 

City and Guilds level 2 

Working in industry 

Or other equivalent industry qualifications

Information and Interview Session Requirements

Once we have received your application you may be asked to attend an informal information and interview session.  

Learners may be invited to attend a face-to-face interview or an interview on Teams to further discuss your application. You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area.  

You must confirm your attendance should you be offered an appointment.  

During the information and interview session, we will ensure the entry requirements and your aspirations and career plan are appropriate for the course and the level of course you have applied for. It is therefore important that you prepare well for this

Course Content

Units are delivered with a mix of practical and theoretical elements and cover the following areas: 

Professional Cookery – practical 

Professional cookery – theory 

Food hygiene Intermediate 

The units maybe subject to change


Practical and theory assessments throughout the year, to facilitate flexible delivery and assessment, which is intended to be of a practical nature wherever possible, reflecting the realities of the professional kitchen. There will need to be a theory related session to cover the requirements of each unit.


Completion of the level 6/7 will allow for progression to HNC in Professional Cookery (level 7)

Career Prospects

On completion of your course in professional cookery you might want to consider employment at supervisory level such as sous chef or progress to HNC in Professional Cookery with Management

Additional funding information


Selling Points

The hospitality sector is a growing industry both locally and internationally, with lots of opportunities. This course will give you the skills to be a part of this exciting industry.