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This Chef Training Level 2 course teaches you the essential skills to become a professional chef. You'll learn cooking basics, meat and vegetables, carbohydrates, FSMS, HACCP, and food risk.

Course Price:
Original price was: £194.00.Current price is: £19.99.
Course Duration:
3 hours, 35 minutes
Total Lectures:
7
Total Students:
26
Average Rating:
4.5

Overview

This Chef Training Level 2 course is designed to equip you with the fundamental knowledge and skills required to become a professional chef. Starting with cooking basics, you will learn about meat and vegetables, carbohydrates, food safety management system (FSMS), hazard analysis, and critical control (HACCP), and the origin and nature of food risk.

The course covers a range of topics related to food preparation, including cooking techniques, food hygiene, and safety management. By the end of the course, you will have gained a thorough understanding of the principles of cooking, food safety, and risk management, preparing you for a career as a chef in the food industry.

What Will You Learn?

  • Gain an understanding of cooking basics, including techniques, tools, and ingredients.
  • Learn how to prepare and cook meat and vegetables to a high standard.
  • Develop knowledge of carbohydrates and their uses in cooking.
  • Understand the principles of Food Safety Management Systems (FSMS) and Hazard Analysis and Critical Control Point (HACCP).
  • Learn about the origin and nature of food risks, including how to identify and manage them.

Who Should Take The Course

The Chef Training Level 2 course is ideal for anyone who has a passion for cooking and wants to pursue a career as a professional chef. It is also suitable for those who are already working in the food service industry and want to enhance their skills and knowledge.

Requirements

To take the Chef Training Level 2 course, you should have completed the Chef Training Level 1 course or have relevant industry experience. Basic cooking skills and knowledge of food safety and hygiene are also recommended. Access to a kitchen and cooking equipment is required to complete practical assignments.

Course Curriculum

    • Cooking Basics 00:31:00
    • Meat and Vegetables 00:34:00
    • Carbohydrates 00:35:00
    • Food Safety Management System (FSMS) 00:40:00
    • Hazard Analysis and Critical Control HACCP 00:36:00
    • Origin and Nature of Food Risk 00:34:00
    • Order Your Premium Certificate 00:05:00

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