Level 2 Diploma in Culinary Skills
A more substantial beginner level course, that develops learners' food preparation and cooking techniques and introduces them to key aspects of a professional kitchen.
Programme Overview
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.
Entry Requirements
This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.
Syllabus Overview
Level 2 Diploma in Culinary Skills (QAN: 603/6542/0) |
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Students must achieve:
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| Credit Value (CV): 38 | |||||
| Guided Learning Hours (GLH) for Qualification: 309 | Total Qualification Time (TQT) for Qualification: 400 | ||||
| Mandatory Units | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 2ICHI | Introduction to the catering and hospitality industry | 2 | 3 | 25 | Theory test |
| 2KHFS | Kitchen hygiene and food safety | 2 | 1 | 8 | Theory test and practical exam |
| 2MPCTW | Introduction to menu planning, costings and team work | 2 | 4 | 30 | Theory test and practical exam |
| 2MPO | Prepare and cook meat, poultry and offal | 2 | 6 | 50 | Recipe log plus practical exam |
| 2FAS | Prepare and cook fish and shellfish | 2 | 4 | 32 | Recipe log plus practical exam |
| 2VPVP | Prepare and cook vegetables, pulses and vegetable proteins | 2 | 4 | 32 | Recipe log plus practical exam |
| 2SSS | Prepare and cook stocks, soups and sauces | 2 | 4 | 32 | Recipe log plus practical exam |
| 2PRE | Prepare and cook pasta, rice and eggs | 2 | 3 | 25 | Recipe log plus practical exam |
| 2PDP | Prepare and cook pastry and dough products | 2 | 3 | 25 | Recipe log plus practical exam |
| 2CHD | Prepare and cook cold and hot desserts | 2 | 3 | 25 | Recipe log plus practical exam |
| 2BCS | Prepare and cook biscuits, cakes and sponges | 2 | 3 | 25 | Recipe log plus practical exam |
| Diploma Total (11 units) | 38 | 309 | |||