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Culinary Skills - Level 2

Summary

The Level 2 Certificate in Culinary Skills qualification is designed to give you experience in developing your basic cookery and bakery skills. As part of the course you will also develop your food and beverage service skills in our Level 6 restaurant. You will work with local employers who will contribute to the knowledge and delivery of your training. This will include demonstrations by guest chefs, industry talks and visits.

Next course dates

Start date Location Duration
01 Sep 2025
Bispham Campus
1 Year
A male culinary student delicately arranges food on a plate, showcasing an attention to detail in gourmet dish presentation.
An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students.
A culinary student wearing a hairnet uses a kitchen towel to place food in the oven, emphasizing safety and hygiene in cooking.
A culinary student perfects a gourmet dish with the finishing touch highlighting their attention to detail in presentation.
A male culinary student delicately arranges food on a plate, showcasing an attention to detail in gourmet dish presentation. An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students. A culinary student wearing a hairnet uses a kitchen towel to place food in the oven, emphasizing safety and hygiene in cooking. A culinary student perfects a gourmet dish with the finishing touch highlighting their attention to detail in presentation.
A male culinary student delicately arranges food on a plate, showcasing an attention to detail in gourmet dish presentation.
An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students.
A culinary student wearing a hairnet uses a kitchen towel to place food in the oven, emphasizing safety and hygiene in cooking.
A culinary student perfects a gourmet dish with the finishing touch highlighting their attention to detail in presentation.

Where can this subject lead?

Career progression

On successful completion of the course you have the opportunity to progress to the following courses:

  • NVQ L2 Professional Cookery (adult students)
  • L2 Diploma in Culinary Skills
  • L2 Certificate in Patisserie and Confectionery
  • L2 Bakery
  • NVQ L2 Food and Beverage Service

Alternatively, you will be ready for employment as a Commis Chef, or you might consider an apprenticeship.

Key information

Entry Requirements

If you are aged 16-18 and want to gain all the key skills necessary to develop a career in catering, this course will help you make the perfect start.

4 GCSEs grade 3 - 1 including English and Maths

  •    A successful interview with a tutor
  •    The ability to study independently
  •    A genuine interest in the subject 
  •    Good communication skills
  •    Hardworking approach towards the industry 

All 16-18 year old applicants will be invited to attend an interview to meet a tutor and ask any questions they may have about the course.

Qualification obtained

Diploma in Culinary Skills

Fees and funding

If you are 18 and under no fees are payable. If you are 19+, please read our tuition fee guide for adult learners.

Extra costs and equipment

All equipment, uniform and food items are supplied by B&FC on this course.

There will a non-refundable payment of £10 for a locker at the start of the course.

Regulation and Accreditation

Accrediting Institution: N/A

Awarding Body: City and Guilds

Regulatory Body: Ofsted

Terms and conditions

Read our full terms and conditions for more information.

What will I learn?

Essential skills: English and Maths

If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme.

At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject.

Industry placement, field trips and guest speakers

Work placement is a mandatory component of the course.

You will have the opportunity to visit local restaurants and hospitality establishments at no additional cost.

There will be optional further afield trips offered at an additional cost as applicable at the time of booking the trip.

How will I learn?

One key teaching and learning method is that of demonstration. Your tutors ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills.

You will work collaboratively with your peers in group work and within practical sessions in the kitchen, bakery and restaurant

Following demonstrations you will have hands on practical time where you will be learning skills, preparation and cooking methods, food safety and professional working practices.

We also expect you to spend 3 hours per week on dedicated individual/self-study times which needs to be supported by your own study outside of the college learning environment. 

E-learning is also a key element of our courses and will involve you using a variety of online learning platforms for independent study.

Your tutors will support you in preparing for assessment alongside your own responsibility for your learning.

Expert tutors

All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver.

The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice.

How will I be assessed?

How will I be assessed?

To achieve the Level 2 Certificate in Culinary Skills you must achieve 15 credits from the units below:

  • Prepare and Cook Soups, sauces and stocks – 6 Credits
  • Prepare and Cook Fruit and Vegetables – 6 Credits
  • Produce Hot and Cold Desserts and Puddings – 3 Credits

To achieve the Level 2 Certificate in Professional Food and Beverage Service you must gain 15 Credits by completing the Food and Beverage service skills module.

This is a full time course, involving 3 days a week in College plus a minimum of 20 hours' external work experience with local employers. This will be completed on your study day. 

To achieve the Level 2 Diploma in Culinary Skills you must achieve 46 Credits from the units below: 

  • Prepare and Cook Soups, sauces and stocks – 6 Credits 
  • Prepare and Cook Fruit and Vegetables – 6 Credits
  • Prepare and Cook meat and offal  - 8 Credits
  • Prepare and Cook Poultry – 5 Credits
  • Prepare and cook fish and shellfish – 5 Credits
  • Prepare and cook rice, pasta, grains and egg dishes – 6 Credits
  • Produce biscuits, cakes and sponge products – 4 Credits
  • Produce fermented dough products – 4 Credits
  • Healthier foods and special diets – 1 Credit
  • Food safety in catering – 1 Credit 

Assessment will take the form of practical assignments and short answer questions.