A more substantial beginner level course, that develops learners food preparation and cooking techniques and introduces them to key aspects of a professional kitchen.

The Level 2 Diploma in Culinary Skills strengthens learners’ ability in the kitchen by introducing dishes and techniques that require a higher level of skill. Students can build their confidence by becoming familiar with vaster amounts of food and gaining an understanding of senior tasks in a professional kitchen environment.

This qualification has more units than the Level 2 Certificate qualification; which gives students more time to work on dishes that are not taught at the beginner levels, such as pastries, desserts and cakes.

However, it is not just more dishes; the course introduces units that dive into the role of senior members of staff in a restaurant or hospitality setting. This includes menu planning, working with suppliers and building teamwork. These are skills that you will develop working as a junior, so it is important that students gain this knowledge.

As you expand on the skills learned at the Award and Certificate level, this qualification acts as a vital step to gaining seniority and working your way up as a chef.

Syllabus Overview:

Introduction to the catering and hospitality industry

Kitchen hygiene and food safety

Introduction to menu planning, costings and team work

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, rice and eggs

Prepare and cook pastry and dough products

Prepare and cook cold and hot desserts

Prepare and cook biscuits, cakes and sponges