Level 2 Apprenticeship NI in Professional Cookery

This course aims to provide realistic training in food preparation for the industry at a basic level.

Academic Year: 2024/25
Course Code: 10082
Campus: Bangor, Downpatrick, Lisburn
Study Type: Full-Time
Education Level Further Education
Department: Hospitality & Catering
Course Overview

This course is the equivalent to one GCSE at A*-C and enables you to learn a range of catering skills, both practical and theoretical.

You must have secured employment (minimum of 21 hours, inclusive of college hours) within the industry. You need to be 16 or over by the end of June.


Modules may include:

  • Maintaining a safe, hygienic and secure working environment
  • Contributing to effective teamwork
  • Maintaining food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives

Optional modules may include: 

  • Preparing fish for basic dishes
  • Preparing meat for basic dishes
  • Preparing poultry for basic dishes
  • Preparing vegetables for basic dishes
  • Cooking and finishing basic fish dishes
  • Cooking and finishing basic meat dishes
  • Cooking and finishing basic poultry dishes
  • Cooking and finishing basic vegetable dishes
  • Preparing, cooking and finishing basic hot sauces
  • Preparing, cooking and finishing basic soups
  • Making basic stock
  • Preparing, cooking and finishing basic rice dishes
  • Preparing, cooking and finishing basic pasta dishes
  • Preparing, cooking and finishing basic bread and dough products
  • Preparing, cooking and finishing basic cakes sponges and scones
  • Preparing, cooking and finishing basic pastry products

You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 

You will be required to complete Essential Skills in Literacy, Numeracy or ICT if you do not have a GCSE grade C in English or Maths or Computing.

You are employed and would like to pursue your career in hospitality and catering.

About food safety, how to contribute to effective teamwork and prepare and cook several food dishes such as meat, vegetable and pasta.

Getting experience in the modern cooking facilities in the College.

Successful completion of this programme will enable you to progress to Level 3 Apprenticeship or further study on a NVQ Level 3 in Preparation and Cookery or NVQ Level 3 in Patisserie and Confectionery.

An employer and 5 GCSEs including at least Grade F in English and Maths. However to help you succeed on the course it is preferable if you have a minimum of Grade D in Maths and English

Enquiries Information

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Available Sessions

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Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Further Education

Further Education

If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.

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