Professional Cookery Level 2

Our professional Level-2 cookery course aims to support your development to become a top chef. Our commercial kitchens are the environment to put into practice the theory that you have learnt and will continue to learn. The level-2 course builds upon the Level-1 course and gives you more theory and practical experience. Additionally, it introduces a more comprehensive planning element to the responsibilities of becoming a professional chef.

If you are interested in a career in Hospitality of Professional Cookery, then our ten week level-2 course will provide you with the higher knowledge and skills to become a chef and professional cook. No formal qualifications are needed.

Course is suitable for

DAKS Level-1 graduates, school leavers, students and people who have a strong interest or in a career in hospitality and catering.

You will learn

The knowledge and skills for Professional cookery level-2 in our specifically designed and built DAKS Hospitality and Catering Centre overlooking the beautiful Black Sea. We have our own restaurant, “Lighthouse” here you can gain experience working with the public.

  • DAKS Level-2 course includes the following subjects both theory and practice;
  • Costs and menu planning
  • Preparing and cooking fish and shell fish
  • Preparing and cooking poultry
  • Preparing and cooking hot and cold desserts
  • Preparing and cooking rice and vegetables
  • Preparing and cooking biscuits and other dough products
  • Healthy foods and special diets
  • Food safety

Course Modules

The courses will give special attention to meat, fish, dairy produce, bread, pastry, soups and vegetables.

  • Prepare and cook food by boiling, poaching and steaming
  • Prepare and cook food by stewing and braising
  • Prepare and cook food by baking, roasting and grilling
  • Prepare and cook food by deep frying and shallow frying
  • Regeneration of pre-prepared food
  • Cold food preparation

Level-2 Course details.

Subject Theory Practical
Meat 24 48
Fish 14 28
Dairy 12 24
Bread 18 36
Pastry 12 24
Soups 12 48
Vegetables 12 48
Food Hygeine 12 0
Provision Admin 8 0
Menu Planning 8 0
Exam 6 6
Total 138 262

How will I be taught?

This course is divided into practical and theory lesson.

There are 132 hours of theory.

There are 256 hours of practical training.

Four hours of examinations.

There will be a personal tutor assigned to each group.

This course focuses first to build the students in understanding the foundation

level-1 of Hospitality Professional cookery in which the student will have gained understanding of all Health & Safety aspects and the necessary knives skills.

The course will be delivered to the students by a variety of methods which includes;

Theory notes, lectures, case studies, MS-Windows Powerpoint slides, video clips, Individual and group exercises.

Following this the student will be working in a group and as a team. You will create and execute a themed Menu for our “Lighthouse” restaurant at DAKS complex. In addition, each student will have to complete two practical tests whereby the learner will have to demonstrate the skills learned, this will be marked as pass, merit or distinction by a panel of chef lecturers.

Level-2: The entry requirements to the course: Assessment.

To join the DAKS Level-2 course you will have graduated from our Level-1 course. Alternatively, if you require a direct entry to Level-2 course then we ask you to take a DAKS assessment prior to the start of their program. This will help us understand your current level of skills, knowledge and we will advise you and give you support to achieve your potential. Upon joining the level-2 course you will need to be dedicated and committed to hard work, be eager to learn and keep good time keeping.


  • Introduction to the career opportunities in hospitality and catering.
  • Health and safety awareness in hospitality and catering.
  • Food hygiene
  • Introduction to the kitchen equipment