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Due to staff development, the college will be closed to all students on Friday 14th February 2020.

Course Mode
Start Date
Start / End Time
9:30am - 4:30pm
34 Weeks
End Date

Hospitality & Catering

"Kendal College, home to one of the most influential cooking courses in the country" - Jay Rayner

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Course Overview

This course aims to upskill, inspire and develop chefs working in a professional kitchen.

Training will include hands-on learning within Kendal College's world class training kitchens, visits to award-winning hotels and restaurants, demonstrations from industry professionals and innovators of modern gastronomy. Your practical experience will enable you to develop a deeper understanding of the skills and techniques essential for all successful chefs.

Attending College one day per week, this course offers and excellent opportunity for those who wish to pursue a career in this rewarding, energetic and diverse global industry. It also provides a clear progression route to a Level 3 qualification in Professional Cookery.
The course will provide the best understanding and skills required for industry.

As a member of College's Lakes School of Hospitality and Business Management, you can expect to learn from leading figures in the industry and meet guest speakers on a wide range of topics including:
- Artisan bakery
- Taste tolerance and flavours of Cress and Micro Herbs
- Modern butchery and cooking methods
- Sustainable fish and fishmongers skills

You will develop skills in handling knives, soups, vegetable preparation, basic butchery, fish mongering, bread making, pastry, food presentation and create classical and contemporary dishes.

Learner's practical skills and expertise will be directly assessed in College by an experienced chef lecturer, following tuition and cooking demonstrations. Theoretical knowledge will be assessed through group work, whilst undergoing practical activity, portfolio building tasks.

To achieve this professional qualification all learners will be required to complete a portfolio of evidence showcasing the skills learnt through observation of a number of directed practical tasks.

Entry Requirements

This nationally recognised qualification is gained in the workplace. Therefore, you will be required to be currently employed in the industry. There are no specific entry requirements, apart from a passion for food!

If you study the course as part of an apprenticeship, you may need to study English and Maths to Level 2, if you haven't already acheived a GCSE Grade C or above in these subjects.

All students interested in this course should contact the Andrew Salt prior to enrolment:


After Your Course

Upon successful completion of this course, you may consider progression onto our Level 3 Diploma in Professional Cookery.

Employers within the catering industry will recognise this nationally recognised qualification as a commitment to training and developing as a professional chef.



Course fees are per year for full-time & degree-level courses, and per course for part-time ones. The current full-time & degree-level fee information is related to the 2019/20 academic year and is subject to change before the start of the course. Fees for 2020/21 will be updated in the Spring Term. There may also be additional costs associated with the course.

This course is funded by the government and may be free if you are:

  • Aged 16-18 on 31/08/19
  • Aged 19-23 on an Entry Level or Level 1 course with intent to progress to a Level 2 course
  • Aged 19-23 on your first full Level 2 or Level 3 course
  • Aged 19-23 on your first Level 4 course (if you haven’t already got a Level 3 qualification)
  • Aged 19+ on Functions Skills or GCSE English or Maths
  • Unemployed and in receipt of JSA/ESA(WRAG)/Universal Credit or another eligible state benefit on an Entry Level, Level 1 or Level 2 course
  • Member of a low income household & in financial hardship on an Entry Level, Level 1 or Level 2 course

Join us at our next

Open Evening

2 March 2020 4.30pm - 7pm