Hospitality College


City & Guilds Level 2 & 3 NVQ Diploma in

Cookery Supervision


Develop skills within two years to run the day-to-day operations

 of a kitchen business, lead a team and control resources.



Subject area:


Hospitality, Professional Cookery, Work Based Learning



Full time.



2 years with two intakes, either September or January.



City & Guilds Level 2 NVQ in Professional Cookery;
RSPH Level 2 Health & Safety Certificate; RSPH Level 2 Food Safety Certificate; City & Guilds Level 2 Award in the Principles of Nutrition in Food Production; City & Guilds Level 3 NVQ in Professional Cookery.



This professional course is an advanced diploma. This is a level 3 qualification for those who want to have foundation for a career as a professional chef and want to take on a more managerial role within the kitchen. <br><br>

Your training will develop in two years, in the first one you will learn the foundational cooking skills needed by chefs, cooking and presenting a range of food items in the various cookery methods, in the second year you will have the possibility to specialise in what most interests you: Advanced Professional Cookery, Patisserie or Cookery Leadership and Supervision.

During your first year, you will learn:


​Larder skills

  • Prepare and cook stocks, soups and sauces.
  • Prepare and cook fruit and vegetables.
  • Prepare and cook meat and offal.
  • Prepare and cook poultry.
  • Prepare and cook fish and shellfish.
  • Prepare and cook rice, pasta, grains and egg dishes.

    ​Pastry skills

  • Produce hot and cold desserts and puddings.
  • Produce paste products.
  • Produce biscuit, cake and sponge products.
  • Produce fermented dough products dishes.

  • In your second year, you will choose to specialise in one of these three:


    Advanced Cookery

  • Prepare, cook and finish fish, meat and poultry for complex dishes.
  • Cook and finish complex vegetable dishes.
  • Prepare, cook and finish complex hot sauces.
  • Prepare, finish and present canapés and cocktail products.
  • Prepare, cook and finish complex bread and dough products.
  • Prepare, cook and finish complex cakes, sponges, biscuits and scones.
  • Prepare, cook and finish complex pastry products.
  • Maintain food safety when storing, preparing and cooking food.
  • Maintain the health, hygiene, safety and security of the working environment.

    ​Pastisserie & Confectionery

  • Prepare, cook and finish complex pastry products like cakes, sponges, biscuits and scones.
  • Prepare, process and finish complex chocolate products.
  • Prepare, cook and finish complex both hot and cold desserts.
  • Produce sauces, fillings and coatings for complex desserts.
  • Prepare, process and finish marzipan, pastillage and sugar products.
  • Maintain food safety when storing, preparing and cooking food.
  • Maintain the health, hygiene, safety and security of the working environment.
  • Develop productive working relationships with colleagues.
  • Ensure food safety practices are followed in the preparation and serving of food and drink.

  • ​Cookery Supervision

  • Set objectives and provide support for team members
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Maintain the health, hygiene, safety and security of the working environment
  • Lead and manage meetings
  • Supervise Kitchen operations 
  • Contribute to the Development of menus
  • Support learning and development within own area of responsibility




    Are you a girl 18-24 that wants to develop advanced chef skills? 

    You might want to develop your knowledge and gain new skills, to move into a management role even if you haven't had previous experience.

    If so this programme will be perfect for you.

    Requirements needed 

    • You are an EU student or you have a European passport.
    • You have GCSE English and Maths at least 4+ grade. However, each application will be considered on individual merit.
    • You have completed a two day try out at Lakefield.
    • You had a successful interview.
    • You have two references.

    National Vocational Qualifications (NVQs) are a qualification in competency style.

    This means that assessment will be by practical skills testing, observation and theory-based exams.


    The total cost of the course is: £1760.

    You will be required to purchase chefs whites, knife set and textbooks before the start of the course. Details will be sent out once you have been offered the place.

    Financial help can be applied for through the College’s bursary fund once your application has been processed. 

    Get more information!



    After this course, you can progress to higher education or go straight into employment. If you wish to enter the world of work, we will offer you career support, boost your CV and put you in contact with employers with whom we have built strong partnerships.

    Progression Route_ White_Professional Cookery Diploma
    Links with the Industry_The Dorchester_Lakefield Hospitality College
    Ana Greguric_Lakefield Hospitality College_alumni

    "My study programme developed around Professional Chef Level 2 and Advanced Professional Chef Level 3. Now I'm working as a demi chef de pastry at Restaurant the Goring!"

    Ana Greguric | Demi Chef De Partie (Pastry) At The Goring