Culinary Skills - Level 2
Summary
Are you passionate about food and thinking about a future in the kitchen? If you are 16 to 18, the Level 2 Diploma in Culinary Skills is the perfect next step if you want to build your cooking confidence and gain real experience in a professional environment. Whether you're aiming to become a chef, work in hospitality, or simply want to sharpen your culinary techniques, this course gives you the practical skills and industry knowledge to get started. You'll learn everything from knife skills and food safety to preparing a wide range of dishes—both sweet and savoury. With hands-on training and support from experienced tutors, you’ll also develop the teamwork, time management and communication skills that are essential in a professional kitchen.
Ready to get started? Then let’s get cooking.
Next course dates
| Start date | Location | Duration | |
|---|---|---|---|
|
02 Sep 2026
|
Bispham Campus
|
1 Year
|
Where can this subject lead?
Career progression
Completing the Level 2 Diploma in Culinary Skills opens the door to a range of exciting career and progression opportunities, especially here in Blackpool—home to a thriving tourism and hospitality scene. With thousands of visitors each year, the town offers a wide variety of roles in restaurants, hotels, cafés, and entertainment venues, making it an ideal place to begin your culinary journey. And if you aspire to work in fine dining Lancashire and neighbouring Cumbria have a wealth of Michellin-star restaurants where you can cut your teeth.
After this course, you could step straight into employment as a commis chef, kitchen assistant or junior cook in local kitchens and establishments. If you’re keen to continue learning, progressing to a Level 3 qualification is a great next move, helping you to further develop your skills and take on more responsibility.
With hard work and experience, you could work your way up to head chef, kitchen manager or even start your own food business.
Next steps at B&FC
- Professional Bakery - Level 3
- Professional Cookery - Level 3
- Hospital Supervision and Leadership - Level 3
Employment Opportunities
This course also leads to employment opportunities as a:
- Commis Chef
- Kitchen Assistant
- Junior Cook
Career Options and 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
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 SkillsFees and funding
Courses for learners who are 16-18 years old at the start of their course and resident in the UK are fully funded. You may also be entitled to further financial help to support your studies depending on your personal circumstances. For more details of these, please visit our page on Finance Support for School Leavers.
If you are not a UK resident, we will confirm whether funding is available when we process your application. If not, you may be liable for course fees.
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?
The course focuses on the acquisition of practical skills with the aim of developing culinary confidence in the kitchen. In particular, you will learn how to:
- Prepare and Cook Soups, Sauces and Stocks
- Prepare and Cook Fruit and Vegetables
- Prepare and Cook Meat and Offal
- Prepare and Cook Poultry
- Prepare and Cook Fish and Shellfish
- Prepare and Cook Rice, Pasta, Grains and Egg Dishes
- Produce Biscuits, Cakes and Sponge Products
- Produce Fermented Dough Products
You will also learn how to prepare healthier foods and how to cater for special diets as well as learning how to maintain food safety in a professional setting.
Essential skills: English and Maths
All school leavers at B&FC are encouraged to continue developing their English and maths skills as higher ability in both these subjects is linked to long-term career success and increased earning potential - irrespective of how well you performed at GCSE. If, however, you achieve a GCSE Grade 3 or less in either subject, you will also have the opportunity to work towards re-sitting these to enhance your paper-based qualifications. This won’t delay your career journey because you will be undertaking this programme of study 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 tutors involved in the delivery of courses and apprenticeships within the College are approved to teach the subjects and modules they deliver.
Our recruitment process ensures that tutors delivering a given programme are suitably qualified and, where appropriate, possess relevant technical and industrial experience and a familiarity with professional practice. The aim of this is to enrich students’ learning experience, giving them an insight into what working in the industry is really like.
How will I be assessed?
To achieve the Level 2 Diploma in Culinary Skills you must achieve 46 Credits from the units outlined above. You will be assessed via practical assignments and short answer questions. The practical assignments will allow you to demonstrate the knowledge and practical skills you have acquired in preparing a variety of dishes to a required standard. The short answer questions will allow you to showcase the theoretical knowledge you have acquired that underpins these practical skills.
Assessment Methods
Assessment will take the form of practical assignments and short answer questions.