VOC Level 2

Level 2 Catering and Professional Cookery

Campus
Lincoln Campus
Start Date
September 2026
Duration
1 Year (Full-time)

This course is significantly oversubscribed, and there is a possibility that a place may not be secured this year.

Do you love cooking for people? Do you want to progress and make it your profession? Are you able to thrive in busy environments? If you want to pursue a career in Catering and Hospitality, then this is an excellent place to start.

An exciting new course, providing you with an understanding of the principles of the Hospitality Industry and allowing you to explore the various avenues of work within this exciting and rapidly changing industry. You'll learn about many aspects of the industry and gain valuable practical and teamwork skills that you can develop in our very own Sessions House Restaurant.

Alongside the “core” units choose your “specialist” pathway:

Diploma in Culinary Skills Level Two – Fantastic training for all chefs and potential chefs. The course is designed to be delivered in an applied and practical way, bringing together Butchery, Bakery and Patisserie content with practical and technical skills. All of this alongside dietary, health and nutritional requirements of the industry making maximum use of Sessions House realistic working environments (Production Kitchen and Skills Kitchen) alongside the Historical City of Lincoln with its wealth of hotels, restaurants and public houses for work experiences and knowledge.

Diploma in Professional Cookery Level Two – For the aspiring Professional Chef. The opportunity to study the range of skills from Kitchen and Larder through to fine dining, incorporating butchery, bakery and confectionery, nutritional planning, specialist diets and bespoke catering operations. It provides the opportunity to lead a “brigade of chefs” in preparation for progression. Gain transferable skills that can be applied to the workplace or maximise opportunities for progression to further study (Level 3 Professional Cookery) or a suitable apprenticeship. The course develops your employability skills in the fields of professional cookery, including relevant English and Math skills where necessary.

You will study the “core or common units” of the Diploma including:

Investigating the Hospitality Industry

Catering Operations and Menu Planning

Food Hygiene

Health and Safety

Healthy Eating and Special Diets

You’ll need four GCSEs at level Four or above including GCSE English or GCSE Maths (at Level Four or above); and successful achievement on the Level One Introduction to the Hospitality Industry; or appropriate vocational qualification at Level One or relevant vocational experience.

Assessment: Assessment is a combination of practical assessments, assignments and short answer tests.

Progression: This course could lead to a job in Catering and Hospitality or progression to Level Three Food and Beverage Service Supervision.

You’ll need workwear; Personal Protective Equipment (PPE); and a professional knife set from our preferred supplier. You will need general stationery equipment and access to the internet; PCs are available on campus.

Fees listed are for those aged 19 years and over only. Fees are subject to change. Support for fees may be available, such as fee remission or the Advanced Learner Loan.

For further information regarding the Advanced Learner Loan please visit www.lincolncollege.ac.uk/funding-your-course/

Please note that where stated, fees are for the first year of a course only.

For more information contact our Course Information Office on 030 030 32435 or email [email protected]