Level 2 Diploma in Culinary Skills
The Level 2 Diploma in Culinary Skills is a practical, industry-oriented qualification that develops core cookery techniques and prepares learners for junior-level roles in a professional kitchen.
This programme builds a strong foundation in professional culinary practice, helping students gain confidence, consistency, and technical competence across a wide range of dishes. Through intensive hands-on training, learners develop essential cooking skills and learn how to apply them effectively in a commercial kitchen environment.
Students are encouraged to reflect on their performance, assess their outcomes, and continuously improve their practical abilities. This approach supports the development of professionalism, precision, and self-discipline — key qualities required in the hospitality industry.
Alongside practical cookery, the programme emphasises the professional standards expected of chefs. Learners strengthen their understanding of:
- Time management and organisation
- Food hygiene and safety
- Personal presentation and kitchen discipline
- Working effectively as part of a kitchen team
Training is delivered at Approved Teaching Centres equipped with professional kitchen facilities designed to replicate real commercial environments. Delivery schedules and study modes may vary by centre.
Admission Requirements
Approved centres are responsible for reviewing all applications to ensure that applicants meet the entry criteria and are capable of completing the programme before enrolment.
General Entry Criteria
✔ Minimum Age
 Applicants must be at least 16 years old at the time of enrolment.
✔ English Language Proficiency
 Applicants whose first language is not English should have a sufficient level of English to complete written assignments, prepare recipe records, and develop costings and time plans in English.
✔ Educational Background
 These programmes offer open access; however, admission is at the discretion of the centre. Applicants should ideally have completed full-time secondary education up to the age of 16 and demonstrate the ability to complete the course successfully.
✔ Equipment Requirements
 Students are expected to have appropriate personal protective equipment (PPE), including chef’s uniforms, headwear, safety shoes, and a personal set of knives.
✔ Technology Requirements
 Students must have access to a device equipped with a camera for online assessments. Please note that mobile phones and tablets are not supported for taking online tests.
Mission
Vision
Mission
Our mission is to develop highly skilled and globally competent hospitality professionals through structured, practical education. We are committed to delivering industry-led training that builds operational excellence, leadership capability, and professional discipline. By combining immersive learning with international standards, we prepare our students to lead, perform, and progress confidently within the global hospitality and tourism industry.
Vision
Our vision is to be a leading institution in hospitality and tourism education, recognised for developing skilled professionals and future leaders for the global industry. We aspire to set benchmarks in immersive learning, industry alignment, and academic excellence, while expanding our impact across International Hospitality markets.
Expert Teachers
Loren Kadreal
Assistant Director
Grabial Fon
Assistant Director
Jerome Flora
Professor
Victor Aldves
Professor
Brenden Vine
Principal
Alex Carry
Professor
Donation helps us
Lorem ipsum dolor sit amet, consectetur adipisic ing elit, sed eius to mod tempors incididunt ut labore et dolore magna this aliqua enims ad minim.
Education is the passport to the future for tomorrow belongs to those who prepare for it today.
At vero eos et accusamus et iusto odio the dignissimos ducimus qui blan ditiis et quas in culpa.
Syllabus Overview
👉 Swipe to view full syllabus
| Unit No | Unit Title | L | CV | GLH | Learning Outcomes | Assessment Method |
|---|---|---|---|---|---|---|
| 2ICHI | Introduction to the Catering and Hospitality Industry | 2 | 3 | 25 | 1. Understand the organisation of kitchens 2. Know the career opportunities in the catering and hospitality industry 3.Outline the services offered within the industry. 4. Identify the factors which influence catering and hospitality businesses. | • A recipe log • A theory test • Two practical exams |
| 2KHFS | Kitchen Hygiene and Food Safety | 2 | 1 | 8 | 1. Understand how to meet the legal requirements of maintaining food safety within the workplace 2. Understand why personal hygiene and cleanliness are important within the workplace. 3. Understand how to maintain the work areas cleanly and hygienically. 4. Understand how to maintain the work areas in a clean and hygienic manner. | |
| 2MPCTW | Introduction to Menu Planning, Costings and Team Work | 2 | 4 | 32 | 1. Understand the organisation of kitchens. 2. Be able to plan and prepare menus for catering operations. 3. Be able to apply basic calculations used in catering operations 4. Be able to plan and organise own work. 5. Be able to work effectively with team members. | |
| 2MPO | Prepare and Cook Meat, Poultry and Offal | 2 | 6 | 50 | 1. Know how to prepare, cook and finish meat, poultry and offal. 2. Be able to prepare meat, poultry and offal 3. Be able to cook meat, poultry and offal. | |
| 2FAS | Prepare and Cook Fish and Shellfish | 2 | 4 | 32 | 1. Know how to prepare, cook and finish fish and shellfish. 2. Be able to prepare fish and shellfish. 3. Be able to prepare cook fish and shellfish | |
| 2VPVP | Prepare and Cook Vegetables, Pulses and Vegetable Proteins | 2 | 4 | 32 | 1. Know how to prepare, cook and finish vegetables, pulses and vegetables proteins. 2. Be able to prepare vegetables, pulses and vegetable proteins 3. Be able to cook vegetables, pulses and vegetable proteins | |
| 2SSS | Prepare and Cook Stocks, Soups and Sauces | 2 | 4 | 32 | 1. Know how to prepare, cook and finish stocks, soups and sauces. 2. Be able to prepare stocks, soups and sauces. 3. Be able to cook stocks, soups and sauces. 4. Be able to finish stocks, soups and sauces. | |
| 2PRE | Prepare and Cook Pasta, Rice and Eggs | 2 | 3 | 25 | 1. Know how to prepare, cook and finish pasta, rice and eggs. 2. Be able to prepare pasta, rice and eggs. 3. Be able to cook pasta, rice and eggs. | |
| 2PDP | Prepare and Cook Pastry and Dough Products | 2 | 3 | 25 | 1. Know how to prepare, cook and finish pastry and dough products. 2. Be able to prepare pastry and dough products. 3. Be able to cook pastry and dough products. | |
| 2CHD | Prepare and Cook Cold and Hot Desserts | 2 | 3 | 25 | 1. Know how to prepare, cook and finish cold and hot desserts. 2. Be able to prepare, cook and finish cold and hot desserts. 3. Be able to cook and finish cold and hot desserts. | |
| 2BCS | Prepare and Cook Biscuits, Cakes and Sponges | 2 | 3 | 25 | 1. Know how to prepare, cook and finish biscuits, cakes and sponges. 2. Be able to prepare biscuits, cakes and sponges. 3. Be able to cook biscuits, cakes and sponges |
Upon successful completion, learners will be awarded the relevant CTH qualification issued by the Confederation of Tourism and Hospitality (CTH), UK
