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.

Syllabus Overview:

Level 2 Diploma in Culinary Skills (QAN: 603/6542/0)

Students must achieve:
  • All 11 mandatory units, providing a combined 38 credit, all at level 2
Credit Value (CV): 38
Guided Learning Hours (GLH) for Qualification: 311 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 32 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) 38 311