Level 2 Culinary Skills course in Croydon. Classes run at Croydon College, full-time during the day, over 35 weeks. You'll build a broad foundation in cooking techniques, food safety, and health and safety practices across a range of catering settings. The course covers current hospitality industry standards, giving you practical skills that apply in professional kitchens. Entry requires 3 GCSEs at grade 3 or above (including English and maths), or a related Level 1 vocational qualification. Equivalent qualifications are considered.
Who this course is for
This course is designed for those who are keen to pursue a career in hospitality and catering establishments, providing you with a good foundation in a wide range of cooking skills to apply across a variety of catering context. You will be equipped with the latest skills and approach to hospitality industry practices, food safety and health and safety.We work with local employers who will contribute to the knowledge and delivery of training. Employers may provide demonstrations and talks on the industry.You will be introduced to the opportunity to visit restaurants of all types from gastro pubs to top-quality establishments, where possible work placements may also be provided by the employers.
Entry requirements
3 GCSEs grade 9-3 (A*-D) or a related Level 1 vocational qualification including, English and maths. Equivalence of these qualifications will be considered.
What you will learn
You'll develop a wide range of cooking techniques used in professional catering environments.
You'll learn food safety principles and how to apply them in a kitchen setting.
You'll practise health and safety procedures relevant to hospitality workplaces.
You'll study current industry practices and standards in hospitality and catering.
You'll prepare dishes across different catering contexts, from à la carte to large-scale production.
You'll learn how to work efficiently and safely as part of a kitchen team.
How you will learn
You'll learn through classroom-based and practical kitchen sessions at Croydon College. Assessment includes practical cooking assessments, written assignments, and ongoing observation of your skills in the kitchen. You'll be assessed against City and Guilds standards throughout the course, with evidence gathered across units covering cooking techniques, food safety, and hospitality practices.
What you will need to bring
The centre will provide most materials. Croydon College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: section chef in a professional kitchen
Commis chef: entry-level role supporting senior kitchen staff
Kitchen assistant: hands-on food preparation in catering settings
Catering assistant: food service in schools, hospitals, or workplace canteens
Short-order cook: fast-paced cooking in cafés or casual dining
Hospitality team member: front-of-house or kitchen support roles
What you could study next
Level 3 Diploma in Professional Cookery: deepens technical skills and prepares you for senior kitchen roles such as sous chef.
Level 2 Award in Food Safety in Catering (Highfield or CIEH): a short compliance qualification many employers require alongside a culinary skills qualification.
Level 3 Hospitality Supervision and Leadership: useful if you want to move into a supervisory or management role in a catering operation.
