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Intermediate Diploma in Professional CookeryApply Now »

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Level: 2

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This course develops your practical cookery skills and your knowledge of all the important aspects of catering.  It is suitable for learners who are passionate about food, so you will be creating a wide range of dishes.

In addition to studying at Derby College, you will be carrying out your work experience at Finesse Hotels where you will pick up extra skills and industry knowledge.

Entry requirements

You will need GCSE grade C (grade 4) in Maths and English.  Applications from mature learners with relevant work experience are also welcomed.

It is essential that you show a commitment to maintaining high standards of attendance.

Course Content

You will cover topics including food safety, developing skills for employment, costing and menu planning, and preparing and cooking a wide range of dishes, with units such as:

  • Prepare and cook stocks, sauces and soups
  • Prepare and cook fruit and vegetable dishes
  • 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
  • Prepare and cook hot and cold desserts and puddings

The course also features work experience and tutorial sessions.

How will I be assessed?

Assessment involves a variety of methods including assignments, tests and practical tasks.

Are there any additional costs or specialist equipment required?

There will be an additional cost for uniforms.

What can I do after this course?

Further Study

You can progress to the Advanced Diploma in Professional Cookery or an advanced apprenticeship.


You can develop your career in a variety of chef roles within the kitchen.


This course is run at the Roundhouse Campus

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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