Level 2 Diploma in Food Preparation

Level 2 Diploma in Food Preparation - Patisserie

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The Level 2 City and Guilds UK qualification in Food Preparation - Patisserie has been developed for those working within the catering industry and covers all the main elements of food preparation, as well as specialist patisserie knowledge and skills. Taught in association with the British College, this course is ideal for anyone looking for a successful career in food preparation, especially Patisserie. For those who are new to the skill, the course will teach them the knowledge they need to secure a job within the industry. And for those who already have experience, this course will hone their skills and provide them with the qualification they need to further in their careers. Throughout the course, students will learn in a group environment and will be taught by expert Hospitality trainers in our fully-equipped kitchen and restaurant - via lectures, demonstrations, and hands-on practice.

Progression Opportunities

On completion of the course, students will be fully qualified to apply for a position in a commercial kitchen. Alternatively, they can progress onto one of the following courses:

Level 2 Awards in Barista Skills
Level 3 Diploma in Culinary Arts

FAQs

What is the fee structure?

For the Level 2 Diploma in Food Preparation and Culinary Arts (Patisserie) the fees are 2,50,000/- (90 hours).

Are there international jobs, internships, placement opportunities?

Yes! Every candidate who successfully passes the course will be given the opportunity to interview for a job, internship, or placement in either Dubai, Qatar, Malaysia, or Thailand.

What is the average salary students can expect upon completing their course?

It really depends upon the career path that the student chooses, but most entry level positions following these programmes have a starting salary of around NRs.30,000/ to NRs 80,000.

What are the career options for those studying the culinary arts?

The culinary arts offers a wide range of career options, including chef, sous chef, pastry chef, line cook, caterer, food stylist, food critic, food writer, and restaurant manager. There are also opportunities in food entrepreneurship, culinary education, and culinary tourism.

How can I start my career as a chef?

Studying one of our courses is a great step on the road to becoming a chef as you need to gain experience in the culinary field. Many aspiring chefs also attend culinary schools or enroll in culinary programmes to learn the fundamental techniques and acquire essential skills, like the ones that we offer here. Working in professional kitchens, apprenticing under experienced chefs, and gaining hands-on experience are also valuable steps towards becoming a chef.

Do I need certain qualifications to become a chef?

While formal qualifications are not always required, culinary arts programmes, culinary schools, or vocational training can provide a solid foundation. Some aspiring chefs pursue culinary degrees or certifications from recognised institutions such as ours. However, practical experience, creativity, and a passion for cooking are equally important.

What skills are important in culinary arts?

Some essential skills for culinary arts include knife skills, cooking techniques (such as sautéing, roasting, braising), food safety and sanitation, menu planning, flavor profiling, pastry and baking skills, plating and presentation techniques, and the ability to work efficiently under pressure.

How can I improve my culinary skills?

Improving culinary skills involves continuous learning and practice. One of the most important ways is to attend cooking classes or workshops, like the ones that we offer here. We would also recommend experimenting with new ingredients and recipes at home, learning from experienced chefs or mentors, reading cookbooks, culinary magazines, and online resources; watching cooking shows or tutorials; seeking feedback and constructive criticism on your dishes; and staying updated with food trends and culinary innovations.

Pastry Chef
Chef
Sous chef
Line cook
Caterer
Food stylist
Food critic
Food writer
Restaurant manager

Unit No.	Unit Title *To achieve the Diploma learners must achieve all of the following units*	GLH
201	Understand the Hospitality Industry	15
202	Understand Business Success	40
203	Guest Service	25
204	Awareness of Sustainability in the Hospitality Industry	15
205	Professional Workplace Standards	25
206	Understand Own Role in Self-Development	10
207	Food Safety	25
208	Meet Guest Requirements Through Menu Planning	35
209	Mise en place	86
215	Prepare, Cook, and Finish Cakes, Biscuits and Sponge Products Using Standardised Recipes	37
216	Prepare, Cook, and Finish Pastry Products Using Standardised Recipes	36
217	Prepare, Cook, and Finish Dough Products Using Standardised Recipes	40
218	Prepare, Cook, and Finish Hot Desserts Using Standardised Recipes	36
21	Prepare, Cook, and Finish Cold Desserts Using Standardised Recipes	36
220	Prepare, Cook, and Finish Simple Chocolate Products Using Standardised Recipes	31

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