Level 2 Diploma in Culinary Skills

Level 2 Diploma in Culinary Skills

Short-Term-Training

The Level 2 Diploma in Culinary Skills enhances learners' proficiency in the kitchen by introducing dishes and techniques that demand a higher level of expertise. This enables students to bolster their confidence as they familiarize themselves with a broader array of food and grasp the intricacies of senior responsibilities in a professional kitchen setting.

This program features more units, providing students with additional time to explore dishes beyond the introductory levels, such as pastries, desserts, and cakes.

However, it's not solely about increasing the variety of dishes; the course incorporates units that delve into the responsibilities of senior staff members in a restaurant or hospitality environment. This encompasses aspects like menu planning, collaboration with suppliers, and team-building. These are crucial skills to develop while working as a junior, underscoring the importance of students acquiring this knowledge.

As an extension of the skills acquired at the Award and Certificate levels, this qualification serves as a crucial progression toward attaining senior roles and advancing as a chef.

Eligibility

This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.

Curricular Structure

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