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City & Guilds Level 2 Diploma In Professional Cookery (QCF)

Course Code: C2388
Campus: Titanic Quarter
Week Commencing: 10 Sep 18
18/19 Academic Year End Date:
08 Jun 19
This one year course is suitable for anyone who wishes to pursue a career as a professional chef. It includes theory classes as well as practical work in the College’s state of the art kitchen so that you can apply the skills that you will learn in a real restaurant setting. This allows you to develop the high level skills required to be part of a modern practical catering environment, the opportunity to display your own flair and creativity, and develop relationships with industry professionals. This qualification will provide you with a range of culinary skills. Topics covered include:

• healthier foods and special diets
• catering operations
• costs and menu planning
• preparation and cooking of soups
• stocks and sauces
• preparation and cooking fruit and vegetables
• preparation and cooking meat, poultry and offal
• preparation and cooking fish and shellfish
• preparation and cooking pasta, rice, grains and egg dishes
• hot and cold desserts

You will also complete the Level 2 Award in Food Safety and an assessment is carried out by a combination of externally set assignments relating to industry practices and practical assessments leading to synoptic examinations. If required, you may also be able to undertake the study of essential skills in Literacy, Numeracy and ICT for those who have not achieved level 2 or equivalent in these subjects.

This programme of study is likely to include enrichment units, which are an additional component to enhance your employability.
This course session is currently in Clearing – please attend our Clearing day to enrol. Please refer to our clearing page for information on what you need to bring with you. 

Career Opportunities / Progression

This course is suited for those wishing to become a professional chef, you will gain knowledge and experience that will help you pursue career development as a Commis Chef or Chef de Partie. There are also opportunities to progress to Level 3 professional cookery programmes.

Entry Requirements

Requirements are pre-defined by the College’s admissions criteria which are outlined at All applicants must attend a pre-entry guidance session.


Tuition Fee


All fees are set in accordance with DfE regulations.

Other Information

Students are required to supply their own kit at the cost of approximately £310.00.

Contact Information

Andrew Wasson, Tel: 028 9026 5022 or email: [email protected]