The Level 2 Diploma in Food Preparation & Culinary Arts is the ideal course for anyone looking to start or grow their career in the hospitality industry. You’ll gain essential cooking skills and knowledge that prepare you for the fast-paced world of culinary arts.

This course is linked to the Global Hospitality Certification, ensuring your qualification is recognized worldwide. Upon completion, you can further your studies or jump straight into the industry.

This course is structured to cover both fundamental and advanced aspects of culinary arts. Here’s a breakdown of the modules:

• Unit 201: Understand the Hospitality Industry - Gain a comprehensive understanding of the hospitality industry and its global significance.

• Unit 202: Understand Business Success - Learn the principles of business success and how they apply within the hospitality sector.

• Unit 203: Provide Guest Service - Master the art of providing exceptional guest service, a critical aspect of hospitality.

• Unit 204: Awareness of Sustainability in the Hospitality Industry - Explore sustainable practices in the hospitality industry and their importance.

• Unit 205: Professional Workplace Standards - Understand and maintain professional standards in a culinary workplace.

• Unit 206: Understand Own Role in Self Development - Reflect on personal development and its role in career growth.

• Unit 207: Food Safety - Learn essential food safety practices to ensure the health and well-being of guests.

• Unit 208: Meet Guest Requirements Through Menu Planning - Develop menus that meet diverse guest preferences and dietary needs.

• Unit 209: Mise en Place - Understand and apply the principles of mise en place in culinary preparation.

• Unit 210: Cooking Methods, Techniques, and Commodities: Boiling, Poaching, and Steaming - Master the cooking methods of boiling, poaching, and steaming.

• Unit 211: Cooking Methods, Techniques, and Commodities: Stewing and Braising - Explore the techniques of stewing and braising for various dishes.

• Unit 212: Cooking Methods, Techniques, and Commodities: Baking, Roasting, and Grilling - Learn the techniques of baking, roasting, and grilling.

• Unit 213: Cooking Methods, Techniques, and Commodities: Deep and Shallow Frying - Understand the nuances of deep and shallow frying techniques.

• Unit 214: Understand Food Commodities - Gain a comprehensive understanding of different food commodities used in the culinary industry.

• Develop core culinary skills essential for a career in hospitality.

• Learn to manage a kitchen environment effectively and safely.

• Gain a globally recognized qualification that opens doors to international opportunities.

• Videos

• Recipe Booklets

• Practice Assessments

• Passion for cooking and a desire to learn.

• Basic understanding of kitchen operations (recommended but not required).

• Aspiring Chefs

• Culinary Enthusiasts

• Career Changers

• Hospitality Professionals