Free Level 2 Culinary Skills Course in Carlisle. Classes run at Carlisle College, full-time over 35 weeks. You'll train in professional kitchens and a working bistro, covering a wide range of cooking techniques alongside food safety and health and safety in catering. Units include preparing and cooking fish, meat, poultry, stocks, soups, sauces, and desserts. To join, you'll typically need four GCSEs at grade 3 or above including English and maths, a Level 1 vocational qualification, or experience in a kitchen environment.
Who this course is for
This course is aimed at anyone wanting to work in the catering industry in hotels and restaurants
Entry requirements
4 GCSEs at grade 3 (D) including Maths and English, A Level 1 vocationally related qualification,Interest in Hospitality and Catering. Please note that entry requirements and course offer can be subject to change at anytime.
What you will learn
You'll prepare and cook fish, shellfish, poultry, meat, and offal to professional standards.
You'll make stocks, soups, and sauces using classical and contemporary techniques.
You'll prepare and cook rice, pasta, egg, and vegetable dishes.
You'll produce hot and cold desserts, puddings, and fermented dough products.
You'll apply food safety practices in a catering environment.
You'll follow health and safety procedures in a professional kitchen.
You'll practise communication and teamwork skills in a simulated hospitality setting.
How you will learn
You'll learn through hands-on practical sessions in college training kitchens and a working bistro. Practical assessments take place in the first week to gauge your current knowledge and skills. Teaching is classroom and kitchen based, full-time during the day. Assessment is ongoing and practical throughout the course, with your performance evaluated against the City and Guilds NVQ Diploma standards.
What you will need to bring
The centre will provide most materials. Carlisle College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: preparing and cooking dishes in a professional kitchen
Commis chef: entry-level kitchen role supporting senior chefs
Kitchen assistant: supporting food preparation and service
Catering assistant: working in hotels, restaurants, or contract catering
Bistro or café cook: running a smaller kitchen independently
What you could study next
Level 3 Advanced Diploma in Professional Cookery: the next step if you want to move into senior kitchen roles or specialise further.
Level 2 Award in Food Safety in Catering: a short compliance qualification valued by hospitality employers.
Apprenticeship in Professional Cookery: combine paid work with structured training at Level 3.
