Culinary Principles and Practices – Level 2

Allergen Awareness and Control in a Commis Chef Environment – Level 2

Maintaining Food Safety in a Commis Chef Environment – Level 2

Effectively Cleaning Food Areas – Level 2

Achieving Performance through Own Role and Working with Others – Level 2

Minimising Loss in the Food Operations Industry – Level 2

Preparing and Cooking: Meat and Offal – Level 2

Preparing and Cooking: Poultry – Level 2

Preparing and Cooking: Fish and Shellfish – Level 2

Preparing and Cooking: Game – Level 2

Preparing and Cooking: Vegetables – Level 2

Preparing and Cooking: Rice, Pasta and Egg Dishes – Level 2

Preparing and Cooking: Stock, Soup and Sauces – Level 2

Preparing and Cooking: Vegetable Protein – Level 2

Preparing and Baking: Bread and Dough – Level 2

Preparing and Cooking: Pastry – Level 2

Preparing and Baking: Cakes, Sponges, Biscuits and Scones – Level 2

Preparing, Cooking and Baking: Hot and Cold Desserts – Level 2