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Apprenticeship Level 2 Professional Cookery / Food Production and Cookery


A qualification for people who are either working or want to work in the Catering Industry.


You will be working as a chef in a restaurant kitchen and the qualification will cover:

  • All aspects of Food Preparation, Production and Cooking.
  • Customer Service
  • Food Safety


Candidates will be assessed in the workplace and supported by an industry competent Training Officer

Entry Requirements

All applicants will be interviewed and assessed for suitability by a Training Officer. Applicants will be expected to be in relevant employment with the support of an employer who can offer work that supports NVQ completion; however those without an employer will be given job seeking assistance by the Training Officer.

Interview Process

Interview with Training Officer

Questions & Answers

How is the course assessed?

Students will be assessed in the workplace

Are there any opportunities for progression?

Successful learners can progress to the Level 3 Advanced Apprenticeship.

Apply for this course

Course details

  • Attendance: Part-time (day)
  • Start Date: Various start dates throughout the year
  • Hours per week: Work Based Learning
  • Days: Assessed in the workplace
  • Start Time:
  • End Time:
  • Course Fees: No fees payable for learners aged 16-18. For applicants over 18, please contact us for more information
  • Venue: Workplace
  • Faculty: Work Based Learning
  • Department Manager: Kath Bradwell


  • Level: Level 2
  • Qualification Name: Professional Cookery / Food Production & Cooking Apprenticeship - Level 2
  • Awarding Body: City & Guilds

Contact Information


Apply for this course

You can also download a printable application form (PDF 209KB).

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Contact Us

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Calderdale College,
Francis Street,
Halifax, HX1 3UZ

+44 (0) 1422 357 357

Course Information:

+44 (0) 1422 399 399

Admissions Team:

+44 (0) 1422 399 316