The Level 2 Diploma in Culinary Skills is designed to provide students with essential knowledge and practical skills in the catering and hospitality industry. To earn this diploma, students must complete 11 mandatory units, which together offer a total of 38 credits at level 2. The qualification requires a commitment of 309 guided learning hours (GLH), with a total qualification time (TQT) of 400 hours.
The syllabus covers various aspects of culinary arts and food preparation. The first unit, Introduction to the Catering and Hospitality Industry (2ICHI), offers 3 credits and 25 GLH, assessed through a theory test. The Kitchen Hygiene and Food Safety (2KHFS) unit focuses on ensuring proper hygiene practices and safe food handling, providing 1 credit and 8 GLH, with both theory tests and practical exams.
Other units delve into more specialized areas of food preparation, such as Introduction to Menu Planning, Costings, and Teamwork (2MPCTW), which emphasizes the planning and costing of dishes, granting 4 credits and 30 GLH. Additionally, the preparation and cooking of different food types are highlighted, including Meat, Poultry, and Offal (2MPO) (6 credits), Fish and Shellfish (2FAS) (4 credits), and Vegetables, Pulses, and Vegetable Proteins (2VPVP) (4 credits), all of which involve both practical exams and recipe logs to assess students’ competencies.
Further units include the preparation of Stocks, Soups, and Sauces (2SSS), Pasta, Rice, and Eggs (2PRE), Pastry and Dough Products (2PDP), and Cold and Hot Desserts (2CHD), each providing between 3 and 4 credits. These are complemented by practical assessments and recipe logs. Finally, students complete their training with Biscuits, Cakes, and Sponges (2BCS), rounding out the program with 3 credits.
In total, these 11 mandatory units offer a comprehensive foundation in culinary skills, combining theory with hands-on practical experience to prepare students for a successful career in the culinary arts.
