fbpx

Become an
Expert Chef

Level 2 Diploma in Food Preparation and Cooking (Culinary Arts)

This intensive program is designed to help you become a certified chef, focusing on achieving tangible results. It offers comprehensive training, practical expertise, and the renowned recognition of City & Guilds, London. Graduates can pursue job opportunities as Commis or Assistant Chefs in the food industry, while aspiring entrepreneurs gain valuable exposure to establish their own international-standard food company. Take the first step towards your culinary dreams with this outcome-driven program, where you'll acquire the necessary skills and knowledge.

About This Course

Step into a culinary adventure, acquiring comprehensive skills in classical continental cuisine, starting from fundamental to advanced techniques. Immerse yourself in our cutting-edge kitchen facility, where you'll perfect the art of crafting exquisite continental dishes. Upon certification as a professional chef, gain access to esteemed internships and job placements within renowned global hotel chains, propelling your culinary career to new heights. Our program focuses on tangible outcomes, providing hands-on training and knowledge necessary for culinary excellence, in accordance with international standards.

Rest assured, our culinary education is accredited by City & Guilds, London (UK), guaranteeing a top-notch learning experience that paves the way for rewarding employment opportunities. Embark on your culinary journey today and seize this exceptional chance to shape your future!

City & Guilds, UK – Level 2 Diploma in Food Preparation and Cooking (Culinary Arts)
By completing this professional chef training course, you will receive an International Qualification Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) from City & Guilds, UK.

Preparing Professionals since 2013
With over a decade of expertise, our outcome-driven professional learning programs provide hands-on industry applications, helping you achieve your goals.


Industrial Training / Job Placements
IIHCA’s Industry Work Placement provides seamless integration into the hospitality industry, offering assured opportunities with leading brands worldwide. Gain valuable experience and connect with renowned hospitality organizations through our unique program.

The Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) is available in a module of 12 months duration, classes are held on a regular basis. All equipment, ingredients, protective gear and stewarding support are provided, along with Standard Recipe Cards for all classes.

What You'll Learn In This Course

What You'll Learn In This Course

Course Plan

IIHCA Student Stories

Meet the ICCA alumni who started their culinary journey with us. Here's their experience and where they are today...

Play Video
Play Video
Play Video
Play Video
Play Video

Make a move Today…

arrow_white_red-01-1
Get a call form us for detailed counselling
Pre-Preparations of Chocolate

Pre-preparations of Chocolate

Pre-preparations of Chocolate

Knowledge of Chocolate – History and Processing Chocolate Fillings

Traditional to Exotic Blends

Colourful Cocoa Butter Decoration and Spraying

Techniques Basic preparation, Marzipan, Caramels, Stuffed Dates, etc.

Perfecting the tempering and moulding

Perfecting the Tempering and Moulding

Perfecting the Tempering and Moulding

Tempering of Chocolate

Printed Transfer Sheet Techniques

Moulded Bonbons

Types of Fillings

Preparation of truffes

Preparations of Chocolate

Presentation of Chocolate

Presentation of Chocolate

Unmoulding of chocolate

Dry Fruit Medallion

Enrobed Bonbons and Bars

Chocolate Rochers

Storing of Chocolate

Introduction to the kitchen and cooking

Introduction to the Kitchen and Cooking

Introduction to the Kitchen and Cooking

Introduction to the Kitchen and cooking

Preparation of Food

Food Safety and HACCP Procedures

Presentation of Food

Menu Planning and Costing Control

Types of Cuts and Techniques

Equipment and Tools in the Kitchen

Types of Accompaniments and Garnishes

Nutrition and Dietary Implications

Practical Knowledge of Stocks, Sauces, and Soups

Practical Knowledge of stocks, sauces and soups

Practical Knowledge of stocks, sauces and soups

Prepare Soups

Purée, Cream, & Cold Soups

Seafood Soups

Clear Soups

Prepare Stocks

White

Brown

Fish

Vegetable

Court-bouillon

Prepare Sauces

White, Blond, Brown Roux 

Warm & Cold Emulsion 

Tomato

Broths

Variety of Appetizers, Salads, and Sandwitches

Variety of Appetizers, Salads and sandwiches

Variety of Appetizers, Salads and sandwiches

Classification and Types of Ingredients 

Vinaigrette-Based Salads 

Mayonnaise-Based Salad 

Contemporary Salads

Hot, Baked and Cold Appetizers 

Canapés

Traditional and Contemporary Presentation

Prepare a Variety of Sandwiches

Vegetables and Egg Cookery

Vegetables and Egg Cookery

Vegetables and Egg Cookery

Preparation and Cooking Techniques 

Preparing a Variety of Vegetables 

Variety of Cooking Techniques

Pulse and Legume Cookery

 

Egg-Based Dishes 

Breakfast Dishes

 

Potato-Based Dishes

Dried Pasta Dishes 

Fresh Pasta Dishes

Selection and Preparation of Poultry and Meat

Selection and preparation of Poultry and Meat

Selection and preparation of Poultry and Meat

Types of Poultry & Game Birds 

Cuts, Cooking and Presentation Techniques

Special Tools and Equipment used 

Chicken and Duck Cookery

Types of Meat and Their Availability

Lamb and Offal Cookery

Main Courses Plating with Accompaniments

Method of Cookery and Technique

Selection and Preparation of Sea Food

Selection and preparation of Sea Food

Selection and preparation of Sea Food

Classification of Fish and Shellfish 

Preparation, Cooking and Presentation Techniques

Special Tools and Equipment 

Seafood Cookery

Main Courses Presentation with Accompaniments

Method of Cookery and Technique

Preparation of Dessert

Preparation of Dessert

Preparation of Dessert

Types of Pastry, Cakes and Desserts

Rules of Pastry, Cakes, Yeast Goods and Dessert-Making

Short Crust Pastry

Puff Pastry 

Choux Pastry

Variety of Cakes Using Different Techniques

Cold Desserts 

Baked Desserts

Download Brochure

Download Brochure

Download Brochure

Download Brochure

Open chat
1
IIHCA
Hello 👋
May I help you?