Level 2 Diploma in Culinary Skills

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

Core units

Candidates must achieve all 9 mandatory units, providing (37 credits):

  • Vegetables, sauces & soups
  • Poultry & meat
  • Fish & shellfish
  • Cold & hot desserts
  • Baked products
  • Farinaceous dishes
  • Dough products
  • Health & safety
  • Food safety practice

Optional units

Candidates also have a selection of additional optional units, these include:

  • Nutrition and healthier dishes
  • Eggs and egg dishes
  • Vegetarian cookery
  • Menu planning and costing

Learning hours

Candidates will require approximately 310 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.

Assessment Methods

Most of all units of the Level 2 Diploma in Culinary Skills are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.

The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.

Sample Certificate

Syllabus Overview:

Level 2 Diploma in Culinary Skills (QAN: 603/2753/X)

Students must achieve:
  • All 11 mandatory units, providing a combined 40 credit, all at level 2
Credit Value (CV): 40
Guided Learning Hours (GLH) for Qualification: 320 Total Qualification Time (TQT) for Qualification: 400
Mandatory Units
Unit Code Unit Title L CV GLH TQT URN Assessment Method
2ICHI Introduction to the catering and hospitality industry 2 3 25 30 Y/616/7767 Theory test
2FSPK Food safety in the professional kitchen 2 3 25 30 T/616/7761 Theory test and practical exam
2MPCTW Introduction to menu planning, costings and team work 2 4 32 40 D/616/7768 Theory test and practical exam
2MPO Meat, poultry and offal 2 6 48 60 A/616/7762 Porfolio plus practical exam
2FAS Fish and shellfish 2 4 32 40 F/616/7763 Porfolio plus practical exam
2VPVP Vegetables, pulses and vegetable proteins 2 4 32 40 J/616/7764 Porfolio plus practical exam
2SSS Stocks, soups and sauces 2 4 32 40 L/616/7765 Porfolio plus practical exam
2PRE Pasta, rice and eggs 2 3 25 30 R/616/7766 Porfolio plus practical exam
2PDP Pastry and dough products 2 3 25 30 D/616/7771 Porfolio plus practical exam
2CHD Cold and hot desserts 2 3 25 30 H/616/7772 Porfolio plus practical exam
2BCS Biscuits, cakes and sponges 2 3 25 30 K/616/7773 Porfolio plus practical exam
Diploma Total (11 units) 40 320 400