City & Guilds Diplomas
Food Preparation & Culinary Arts — City & Guilds Level 2 Diploma
Professional cooking foundation for high-volume galleys — knife skills, cooking methods, portioning and USPH-style hygiene.
Level 2 Diploma6–9 months505 GLH / 609 TQTCall for availability
Who this is for
Candidates targeting Galley Utility and Commis Chef / Junior Cook ranks, and serving marine cooks upgrading their profile. Galley work is physically demanding: heat, knives, heavy pans and long shifts.
Learning outcomes
- Prepare vegetables, proteins, stocks, sauces and garnishes safely
- Follow standard recipes, yield and portion controls
- Apply boiling, steaming, poaching, braising, roasting, grilling and frying methods
- Maintain time, temperature and cross-contamination controls
- Operate warewashing areas and use chemicals and PPE correctly
- Plate consistently and work within a brigade under chef instruction
Curriculum
Knife skills and mise en place—
Standard recipes, yield and portioning—
Cooking methods and food presentation—
Production planning and dietary communication—
Galley sanitation, warewashing and chemical safety—
USPH-style hygiene awareness and waste control—
Entry requirements
- ◆BIWD candidate assessment and admission test before enrolment
- ◆Usually 18+
- ◆Functional kitchen English and the ability to follow instructions quickly
- ◆Physically able to work in heat and handle heavy equipment safely