The Chef Training Level 2 course provides aspiring chefs with a comprehensive introduction to the culinary world, starting with cooking basics that cover the essential techniques needed in any kitchen. Students will learn how to properly handle ingredients, prepare dishes, and use fundamental cooking methods that form the foundation of professional cooking. A key focus of the course is the understanding of meat and vegetables, where learners will explore how to prepare and cook these ingredients in various ways to maximize flavor and texture.

The course also covers carbohydrates, one of the essential building blocks of a balanced meal. Students will learn how to cook and incorporate different types of carbohydrates into their dishes, ensuring that they can create well-rounded meals. A significant part of the course is dedicated to food safety management systems (FSMS), where learners will study the critical importance of maintaining hygiene and safety standards in the kitchen. This includes understanding food handling practices that prevent contamination and ensure food is prepared and stored safely.

Another vital area covered in the course is Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety that identifies and controls potential hazards in the food preparation process. Learners will understand how to implement HACCP protocols to minimize risks and ensure the safety of food products. Additionally, the course addresses the origin and nature of food risks, helping students understand how various factors, from contamination to improper handling, can affect food safety. By the end of the course, students will have gained the foundational knowledge necessary to work in a professional kitchen and maintain the highest standards of food safety and quality.