Start: September 2026
Duration: 1 Year
Code: D2PRCPF1KN

Course Overview

Delivered at Knightstone Campus, this hands-on two-year diploma provides a comprehensive introduction to the culinary arts and the operations behind a professional kitchen. You will train in industry-standard kitchens, guided by experienced chefs who have worked across the hospitality sector. The course dives deeply into a wide range of technical cookery skills – from preparing poultry, pasta, and vegetables to mastering pastries, breads, stocks, sauces and desserts.

Alongside your kitchen practice, you will explore essential theory such as food hygiene, nutrition, menu planning and costing, allergen awareness, food safety legislation, and sector employment expectations. The course also includes training in kitchen organisation, stock management, portion control, and professional workplace standards to ensure that you are fully prepared for life in a commercial kitchen.

To widen your industry experience, you will take part in live restaurant service, large-scale events and practical assessments, gaining valuable front-of-house and Barista skills. You will complete a Barista qualification as part of the programme and can engage in cooking demonstrations, competitions and industry visits through our Career Excellence Hub.

Assessment is a key component of the qualification. You will complete a food hygiene exam before entering a live kitchen environment, followed by a series of craft assessments in all practical cookery skills. The course concludes with a rigorous six-hour graded practical exam, reflecting real-world industry expectations. Externally quality assured by City & Guilds, this diploma provides a solid foundation for further study or progression into employment within the catering and hospitality sector.

What will I study?

  • Knife skills, food preparation methods and a wide range of cooking techniques
  • Technical cookery skills including poultry, offal, pasta, vegetables, desserts, pastry, bread, stocks and sauces
  • Kitchen organisation, hygiene, allergen awareness and food safety legislation
  • Menu planning, costing, portion control and stock management
  • Nutrition, dietary requirements and healthy menu design
  • Employment and sector awareness within hospitality and catering
  • Front-of-house operations and Barista training through live restaurant service and large-scale events

How will I be assessed?

  • You will complete a food hygiene exam before entering a live kitchen environment, followed by a series of craft assessments in all practical cookery skills.
  • The course concludes with a rigorous six-hour graded practical exam, reflecting real-world industry expectations.

Additional Information

Throughout your course, you will benefit from:

  • Work experience placements in local restaurants and hotels
  • Visits to leading food producers and hospitality businesses
  • Guest demonstrations and talks from industry chefs
  • Access to the Career Excellence Hub to boost your employability
  • Trips and Enrichment: Students will participate in industry-relevant trips and practical experiences, such as Farm to Fork at Puxton Park.

Strict uniform requirements apply for hospitality courses, including chef whites, safety shoes, and front-of-house attire. A course kit costing between £200–£300 is also required. Learners must submit a bursary application and/or a £100 deposit before week one to secure their kit. Detailed kit and uniform links will be provided during enrolment.

Entry Requirements

A minimum of GCSE Grade 3 in English and maths, or Functional Skills Level 1, is required for entry. Learners who have not yet achieved GCSE Grade 4 in English and/or maths will be expected to continue studying these subjects alongside their main programme. This typically involves an additional 3 hours of English and 3 hours of maths per week, where appropriate, on top of the core timetable.

What can I do after this course?

  • Progress to the Professional Cookery Advanced Technical Diploma
  • Apply for apprenticeships in kitchens, hotels, or catering companies
  • Work as a commis chef, kitchen assistant, or catering operative
  • Further study in hospitality or culinary arts at university or college

What do I do now?

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