Culinary Skills Level 2 Diploma

Our exciting Level 2 course will help you build and strengthen the skills you need to work in a professional hospitality and catering environment. You will begin to fine-tune your cookery skills and learn how to make stocks, soups, and sauces while getting to know different types of equipment used in a professional kitchen.

Over the course of the year you will build on the skills you have learned from previous study, and develop new skills preparing and cooking; stocks, soups, sauces, fruit, vegetables, meat, poultry, fish, shellfish, rice, pasta, grains, egg dishes, desserts, puddings, biscuits, cakes, sponges and fermented dough products. Along with getting to know the types of equipment used in a professional kitchen you will also be gaining a thorough understanding of the importance of food safety and health and safety in the kitchen; explore a range of healthier foods, diets, and dietary requirements; understand catering operations, maintaining the payment point and design and planning of the menu. You will be able to practise these skills in our fully-equipped kitchens and fully-functioning restaurant at our Station Plaza campus. By the end of the course you will have a solid understanding of the workings of a professional restaurant and kitchen and will have developed your skills further skills to help you find employment or progress onto further study.

You will be assessed by way of observation and short answer question papers culminating with a synoptic assessment and the end of the course.

Minimum four grade 3-9 at GCSE or successful completion of the Level 1 course, and English or maths at grade 3.

The course is an excellent starting point for further training on an advanced Level 3 qualification, such as our Kitchen & Larder or Patisserie course. You may also choose to start your career in the industry as a Commis chef, contract caterer, cook, events coordinator, kitchen assistant, or junior chef.