Catering: Culinary Skills Level 2 Diploma Full-time (FCAH)

Our chef lecturers will develop your practical skills in food preparation and cooking through hands-on learning. Lessons take place in our industry standard training kitchens and in The Open Kitchen, our professional restaurant which is open to the public.

Level 2 students play an active role in running the afternoon restaurant service, gaining real experience working both in the kitchen and front of house, developing confidence, teamwork, and professional standards.

In the kitchens, you will build core culinary skills including the preparation and cooking of meat, fish, poultry, vegetables, soups, stocks, and sauces. Once you have mastered the basics, you will progress to more advanced techniques, such as cooking shellfish and offal.

In our bakery, you will develop baking and pastry skills, producing hot and cold desserts, as well as biscuits, cakes and sponge products.

Course themes:

• Cakes, biscuits and sponges.

• Chocolate and sugar work.

• Doughs, batters and pastries.

• Hot, cold and frozen desserts.

• Petit fours and decorative items.

• Food safety and kitchen leadership.

This course is assessed through practical, work related assessment, allowing you to demonstrate your skills in a realistic catering environment. Assessment includes:

Practical observations in the training kitchens and The Open Kitchen resAssessor observation of live service and food preparation

Portfolio building (including photographs, witness statements, and written reflections)

Ongoing assessment of professional behaviours such as hygiene, teamwork, and time management

Assessment takes place throughout the course to support steady progress and confidence

Successful completion of this course can lead to:

Progression to a Level 3 Professional Cookery or Hospitality qualification

Employment within the hospitality and catering industry, including roles such as commis chef, kitchen assistant, or front of house team member

Apprenticeships in professional kitchens, bakeries, or hospitality settings

Your lecturers will support you with progression planning, employability skills and next step guidance throughout the course.