Level 2 Certificate in Food Preparation and Cooking Online Course

Mastering the essentials of food preparation and cooking is crucial for anyone pursuing a career in the culinary industry. The Level 2 Certificate in Food Preparation and Cooking is an industry-recognised qualification designed to provide learners with a strong foundation in food safety, hygiene, and core cooking techniques. Covering everything from microbiological hazards to HACCP procedures and proper food storage, this course ensures you gain comprehensive knowledge and practical skills to thrive in professional kitchen environments.

Whether you're looking to enter the food industry, enhance your culinary skills, or improve food safety compliance in your establishment, this course serves as a stepping stone toward a successful culinary career. Through detailed modules aligned with the latest food safety laws and culinary standards, learners will be empowered to meet global food service expectations.

Learning Outcomes

• Understand core food safety practices and applicable international laws.
• Identify common bacteria and how to control contamination effectively.
• Recognise chemical, physical, and allergenic food safety threats.
• Implement safe food storage, spoilage prevention, and preservation techniques.
• Apply personal hygiene standards in any food preparation environment.
• Use HACCP principles to manage and monitor food safety systems.

Course Link: Level 2 Certificate in Food Preparation and Cooking

Course Curriculum

Module 01: Introduction to Food Safety and the Law

• Understand the importance of food safety in catering and hospitality
• Learn about legal responsibilities for food handlers and businesses
• Identify key food safety legislation and how it impacts daily operations
• Explore consequences of non-compliance with food safety laws
• Understand enforcement actions and penalties related to food safety violations

Module 02: Bacteria and Microbiological Hazards

• Understand what bacteria are and how they affect food safety
• Identify conditions for bacterial growth in food environments
• Learn about harmful microorganisms like Salmonella and E. coli
• Recognise high-risk foods and the importance of temperature control
• Apply control measures to minimise microbiological hazards

Module 03: Physical, Chemical and Allergenic Hazards

• Identify physical hazards (glass, metal, plastic) in food environments
• Understand chemical contamination and food-related chemical risks
• Learn about common food allergens and their management
• Discover cross-contamination routes and how to prevent them
• Apply allergen labelling regulations and safe preparation practices

Module 04: Food Poisoning and Control Measures

• Define food poisoning and identify its main causes
• Recognise symptoms of foodborne illnesses
• Understand how improper food handling contributes to outbreaks
• Learn control measures to reduce risk of food poisoning
• Explore real-life case studies on foodborne illness prevention

Module 05: Food Spoilage and Food Storage

• Understand different types of food spoilage and their causes
• Learn how to identify signs of spoiled food
• Apply proper food rotation techniques (FIFO)
• Store perishable, dry, and frozen goods safely
• Maintain optimal temperature and humidity for food preservation

Module 06: Personal Hygiene

• Recognise the importance of personal hygiene in food safety
• Identify key hygiene practices for food handlers
• Understand the correct use of protective clothing
• Learn when and how to wash hands effectively
• Avoid behaviours that lead to contamination (smoking, eating, etc.)

Module 07: HACCP and Food Premises

• Understand the principles and purpose of HACCP
• Identify the seven stages of HACCP implementation
• Conduct hazard analysis and determine critical control points
• Design hygienic food premises layout and equipment use
• Monitor and document food safety practices effectively

Module 08: Cleaning

• Learn about types of cleaning: cleaning, sanitising, disinfecting
• Develop cleaning schedules for food premises and equipment
• Understand the “Clean as You Go” policy
• Use appropriate cleaning chemicals and PPE
• Prevent pest infestations with proper sanitation

Module 09: Reopening and Adapting Your Food Business During COVID-19

• Assess COVID-19 risks to your food business operations
• Implement hygiene and safety measures for staff and customers
• Adapt layouts to support social distancing in food areas
• Train staff on updated COVID-19 food handling procedures
• Maintain business continuity while prioritising health regulations

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Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.