Culinary Skills Level 2 Diploma

You can only apply for one course type on an application.

Applying for A-Levels and/or V-Levels? You can choose to study three A-Levels or create a mixed programme combining A-Levels with other qualifications, including the new V-Levels. You will select the courses from a list of relevant subjects when you apply.

Applying for T-Levels? T-Levels are full-time courses that allow you to focus on one subject.

Applying for Vocational courses? Our technical and professional vocational courses are full-time programmes focusing on one subject. You can apply for up to two courses in the same application.

We accept applications to more than one campus; however once you have attended an interview session and received an offer from us, you will need to confirm your first-choice course and the campus you want to study at.

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 Language 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.