Culinary Skills Diploma Level 2

If you have a passion for cooking, like working with your hands and gain satisfaction from a job well done, then a career in the catering industry might suit you.

The Culinary Skills Diploma teaches you life skills, practical skills and the knowledge required to gain employment in this field, both locally and nationally. All practical aspects of the qualification will take place in our professional skills kitchen.

Throughout the course, you will prepare and cook a range of dishes, covering a wide range of commodities. This includes:

• How to prepare food safely (RSPH Level 2 Award in Food Safety and Hygiene).

• The preparation and cooking of meat and offal, from individual cuts to larger joints.

• Basic catering skills, by preparing and cooking of stocks, soups, sauces, and vegetables, including vegetarian dishes and special diets.

• The preparation and cooking of poultry, from individual cut to full birds.

• The preparation and cooking of fish and shellfish, from individual fillets to whole fish.

• The production of dishes using rice, fresh pasta, grains and egg.

• The production of patisserie products, from hot and cold desserts, cake biscuits and sponges to fermented dough and pastry products.

All practical assessments are carried out in our professional kitchen within normal lessons, under timed conditions. Knowledge is assessed using written assignments and short answer question papers.

The skills and knowledge developed on this course could lead to a position as a commis chef within a restaurant, hotel or cafe professional kitchen. Successful completion of this course also gives you the opportunity to progress on to the Level 3 Diploma in Advanced Professional Cookery, where you can develop and enhance your skills and knowledge further.