Culinary Skills – Level 2

• 4 GCSEs at grade 3 (D) including English and maths
• A Level 1 vocationally related qualification
• Interest in Hospitality and Catering

Please note that entry requirements and course offer can be subject to change at any time.

Upon successful completion of this course you will achieve a Level 2 NVQ Diploma in Culinary Skills.

• Food safety in canteens
• Prepare and cook rice, pasta, greens and egg dishes
• Prepare and cook fish and shellfish
• Prepare and cook poultry
• Prepare and cook meat and offal
• Prepare and cook stocks, soups and sauces
• Prepare and cook fruits and vegetables
• Health and safety in catering and hospitality
• Produce hot and cold dessert and puddings
• Produce fermented dough products
• Prepare, cook and finish basic hot and cold desserts
• Prepare, cook and finish basic rice dishes

• Practical work
• Group work
• Demonstrations
• Tutorials
• Guided independent study

• Synoptic assessments
• Practical assessments
• Written assessment

Learners will be expected to complete work experience in the sector.

If you do not hold English and/or maths GCSEs at grade 4 or above, you will be supported with dedicated lessons to help you achieve English and maths qualifications.

Professional cooks and chefs need to read recipes and rely on maths skills to weigh ingredients, calculate ratios and multiply recipes.

Subject to successfully achieving Level 2, learners may progress onto Level 3 NVQ Diploma in Professional Cookery. 

Alternatively, learners may choose to seek employment in the Hospitality sector or enrol onto an apprenticeship. 

If you are aged 16-18 when you begin your course you are likely to be eligible for free tuition. Detailed information can be found within the financial support section.