Level 2 Diploma
in Culinary Skills

Diploma in Introduction to Professional Cookery or NVQ Level 1 in Food Preparation and Cooking.

Prospective students who are not sure which NVQ level is appropriate for them should discuss this with the tutor in attendance at public enrolment.

You’ll be developing a range of skills across the kitchen & restaurant including:

• Preparing and cooking stocks, soups, sauces, fish, meat, fruit and vegetables

• Preparing and cooking Starters, Hot & Cold Sandwiches, Salads & Canapes

• Understanding how to prepare and cook hot & cold desserts, biscuit, cake and sponges and preparing dishes for functions and the training restaurant

• Health and hygiene standards - learn the main competencies needed for preparing and cooking food safely, focusing on the four main areas of control – cooking, cleaning, chilling and preventing cross-contamination, in addition to supplies being satisfactory

• Nutrition-Healthy Foods and Special Diets including allergens, religious and medical diets

• Food service - develop customer service with the knowledge and understanding to apply the personal and professional skills required when serving food in the catering and hospitality industry.

You can progress into the work place in junior positions in the kitchen or in a front of house role. Potential options for work include Cafes, Retail outlets, Coffee shops and contract catering.