Diploma in Culinary Skills L2
This course is designed for those who are keen to pursue a career in hospitality and catering establishments, providing you with a good foundation in a wide range of cooking skills to apply across a variety of catering context. You will be equipped with the latest skills and approach to hospitality industry practices, food safety and health and safety.We work with local employers who will contribute to the knowledge and delivery of training. Employers may provide demonstrations and talks on the industry.You will be introduced to the opportunity to visit restaurants of all types from gastro pubs to top-quality establishments, where possible work placements may also be provided by the employers.
3 GCSEs grade 9-3 (A*-D) or a related Level 1 vocational qualification including, English and maths. Equivalence of these
qualifications will be considered.
The Culinary Skills Level 2 course covers a range of essential units to deepen your knowledge and proficiency in the kitchen. Key units include Food Safety and Hygiene, Advanced Knife Skills, Meat and Fish Cookery, Pastry and Baking Techniques, Menu Planning and Design, Food Presentation and Kitchen Management. You will also learn about Cost Control and Customer Service, ensuring you have a well-rounded understanding of the culinary industry.
After completing the Culinary Skills Level 2 course, you will be ready to pursue a variety of exciting career opportunities in the food industry. On completion you can progress into further education to study topics including Level 3 Culinary Skills or Professional Cookery courses, leading to higher-level roles in kitchen management, or even explore areas like Hospitality Management, Event Catering or Food Science.This course opens up a wide range of exciting career opportunities including Commis Chef, Chef de Partie, Pastry Chef or Catering Assistant in restaurants, hotels, cafes or catering companies.
The Culinary Skills Level 2 course is assessed through a combination of practical assessments, coursework and written exams. These assessments focus on preparing dishes to professional standards, with an emphasis on presentation, timing and quality. Additionally, you will complete written assignments and exams that cover food theory, health and safety, kitchen operations and menu planning.
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