A more extensive beginner level course that expands on learners’ food preparation and cooking techniques.

This Level 2 cooking qualification aims to develop students’ culinary skills by teaching them to take a critical approach when producing a variety of dishes. By evaluating what they create, learners can begin to increase the quality of the food they prepare and cook.

The course builds on techniques demonstrated at our beginner level qualifications but goes further by improving learners’ time management skills, food preparation and hygiene protocols; these factors are all needed to work in a professional kitchen.

The Level 2 Certificate in Culinary Skills is great for those who have aspirations to become a professional chef or work in the food industry. The course sets a solid foundation to help build on the key principles for working in a kitchen and cooking with the major food groups.

Syllabus Overview:

Kitchen hygiene and food safety

Prepare and cook meat, poultry and offal

Prepare and cook fish and shellfish

Prepare and cook vegetables, pulses and vegetable proteins

Prepare and cook stocks, soups and sauces

Prepare and cook pasta, cook rice and eggs