Level 1 – Award in culinary skills

Programme overview

The course is designed to introduce candidates to essential kitchen skills in preparation for employment, with learning outcomes designed to develop practical cookery skills. Accordingly candidates are assessed on their practical cooking and kitchen skills rather than underpinning knowledge and theory.
The aim of this Level 2 Award in Culinary Skills is to:

  • Provide an introduction to the core skills required in a professional kitchen
  • Improve the skills of individuals & increase their chances of gaining employment
  • To support the skills required within the catering industry

Main units

  • Kitchen practices
  • Basic vegetables & soup dishes
  • Basic cakes & pastries
  • Basic meat, poultry & fish dishes OR Vegetarian dishes

The Award has been divided into these four units to allow for the development of a variety of cooking skills such as health, safety and food hygiene in practice, as well personal cleanliness, working methods and code of conduct.

Learning hours

Candidates will require approximately 90 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.

Admission Requirements

The qualification has been designed to allow open access to all candidates.

Level 2 – Certificate in Culinary skills

Core units

Candidates must achieve all 5 mandatory units, providing (25 credits):

  • Vegetables, sauces & soups
  • Poultry, meat, and game
  • Fish & shellfish
  • Cold & hot desserts
  • Baking & baked products

Level 3 – Certificate and Diploma in Professional Cookery

Programme overview

This course consists of a more substantial professional cookery qualification, available at both Certificate (60 credit) and Diploma (180 credit) level.
The Level 3 Certificate in Professional Cookery includes 5 core mandatory units including essential cookery and food preparation modules necessary for professional employment.

Certificate level core units:

Candidates must achieve all 5 mandatory units, providing (60 credits):

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces & soups
  • Techniques and skills in preparation, cooking & finishing poultry, meat & game
  • Techniques and skills in preparation, cooking & finishing fish & shellfish
  • Techniques and skills in producing frozen, cold & hot desserts
  • Techniques & skills in baking & baked products

Diploma level core units

Students undertaking the Level 3 Diploma in Professional Cookery must study the mandatory units from the Level 3 Certificate plus a choice of five additional options that allow them to focus on particular areas of interest. They can select from:

  • Food safety practices in the preparation, service & storage of food
  • Kitchen organisation
  • High volume food production
  • Food product development
  • Techniques & skills in producing fermented dough products
  • Nutrition & producing healthier dishes
  • Producing farinaceous goods
  • Vegetarian cookery
  • Ethnic cookery
  • International cookery

All teaching on this programme should be tutor guided and within a practical kitchen environment. Units are assessed via either practical examination or by written assignment.

Programme overview

This course consists of a more substantial professional cookery qualification, available at both Certificate (60 credit) and Diploma (180 credit) level.
The Level 3 Certificate in Professional Cookery includes 5 core mandatory units including essential cookery and food preparation modules necessary for professional employment.

Certificate level core units:

Candidates must achieve all 5 mandatory units, providing (60 credits):

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces & soups
  • Techniques and skills in preparation, cooking & finishing poultry, meat & game
  • Techniques and skills in preparation, cooking & finishing fish & shellfish
  • Techniques and skills in producing frozen, cold & hot desserts
  • Techniques & skills in baking & baked products

Diploma level core units

Students undertaking the Level 3 Diploma in Professional Cookery must study the mandatory units from the Level 3 Certificate plus a choice of five additional options that allow them to focus on particular areas of interest. They can select from:

  • Food safety practices in the preparation, service & storage of food
  • Kitchen organisation
  • High volume food production
  • Food product development
  • Techniques & skills in producing fermented dough products
  • Nutrition & producing healthier dishes
  • Producing farinaceous goods
  • Vegetarian cookery
  • Ethnic cookery
  • International cookery

All teaching on this programme should be tutor guided and within a practical kitchen environment. Units are assessed via either practical examination or by written assignment.