Diploma in Culinary Arts

Diploma in Food Preparation and Cooking (Culinary Arts) – Level 2 (8065 -02)


The Level 2 Diploma in Culinary Arts is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments. Hospitality Training Group successfully delivers this qualification in partnership with different hotels and restaurants for in depth culinary arts training.

The qualification cover:

The qualification covers both safety at work and in the preparation of food, healthy eating and special diets, costing and menu planning and the preparation, cooking and finishing of a wide range of commodities and dishes

Opportunities for progression

On completion of this qualification candidates may progress into employment as a Commis Chef or to the following City & Guilds qualifications:

  • City & Guilds Level 2 Food Preparation and Cooking (Patisserie) – 8065-03
  • City & Guilds Level 3 Advanced Diploma in Food Preparation and Cookery Supervision – 8065-04
  • City & Guilds Level 3 Diploma in Professional Cookery – 7100


To achieve the Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) learners must achieve all of the units listed in the table below.

Level 2 – Diploma in Food Preparation and Cooking (Culinary Arts) (8065-02)
City & Guilds unit number Unit accreditation number Unit title
105 D/503/7849 Prepare food for cold presentation
202 H/503/7576 Safety at work
203 M/503/7578 Food safety in catering
206 D/500/2681 Healthier foods and special diets
207 Y/503/7851 Prepare, cook and finish stocks, soups and sauces
208 D/503/7852 Prepare, cook and finish fish and shellfish dishes
209 H/503/7853 Prepare, cook and finish meat, poultry and offal
211 M/503/7855 Prepare, cook and finish rice, grain, farinaceous products and egg dishes
212 T/503/7856 Prepare, cook and finish bakery products
213 A/503/7857 Prepare, cook and finish hot and cold desserts and puddings
219 F/503/7858 Catering operations, costs and menu planning
221 Assessment Culinary Arts Principles