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.
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.
This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.
Level 2 Diploma in Culinary Skills (QAN: 603/6542/0)
|Students must achieve:
|Credit Value (CV): 38|
|Guided Learning Hours (GLH) for Qualification: 311||Total Qualification Time (TQT) for Qualification: 400|
|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|