This course teaches the basic practical skills and techniques needed to prepare, cook, and present a variety of foods safely and effectively.

What You'll Learn

1. Describe how a professional kitchen is organised 

2. Outline the interaction between food, flavour, colour, taste, smell, sensory perception, between fresh and convenience products and between different degrees of cooking and palatability 

3. Explain the food control cycle and the principles of food cost, portion and quality control 

4. Outline the classification, quality points and cuts associated with a range of food products including meat, offal, poultry, fish, shellfish, vegetables and fruits 

5. Describe the commodities, equipment, preparation techniques, cookery processes and range of fresh and convenience products related to: stocks, soups & sauces, meat, poultry and fish cookery, eggs and dairy produce, vegetables and fruits, baked goods, cereals, grains and pulses, farinaceous foods and beverages 

6. Describe the role of artisan foods in culinary arts, for example: handmade chocolates, small-scale cheese production 

7. Use appropriate kitchen terminology, including French culinary terms, weights and measures 

8. Use a range of kitchen equipment and facilities, using the correct knives to carry out a range of knife skills (including turning, macedoine, paysanne, larder preparation, deboning and filleting) and maintaining all equipment appropriately 

9. Set up mise-en-place 

10. Prepare a cooked and a continental breakfast, plated and buffet style, using a range of fresh and convenience produce 

11. Prepare a range of basic fresh stocks and classical soups 

12. Assist in preparing classical sauces and a selection of their derivatives including béchamel, velouté, emulsions, vinaigrettes 

13. Prepare a range of standard short order dishes 

14. Prepare a range of standard Irish dishes including Irish stew, bacon and cabbage, colcannon 

15. Prepare a range of fresh and convenience farinaceous foods and vegetables 

16. Prepare a range of vegetarian meals, salads, dressings, hot and cold sandwiches, and basic hors doeuvre 

17. Apply quality procedures in relation to receiving, storing, issuing and preparing foods under direction 

18. Take personal responsibility for each food item produced in line with national and international food safety standards 

19. Demonstrate best practice in food hygiene and workplace safety 

20. Describe the role of the national food and health and safety agencies​

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Food Safety HACCP Level 2 Training provides practical knowledge of food safety and the Hazard Analysis and Critical Control Point (HACCP) system. 

1. Food Safety Fundamentals - Understanding food safety responsibilities, foodborne illness, contamination and the importance of maintaining safe food practices.

2. Types of Food Hazards
   Identifying and controlling:

   • Biological hazards — bacteria, viruses, moulds and parasites

   • Chemical hazards — cleaning chemicals, allergens and toxins

   • Physical hazards — glass, metal, plastic and other foreign objects

   • Allergen-related risks

3. Food Contamination & Cross-Contamination
   Understanding how contamination occurs and how to prevent the transfer of harmful microorganisms between food, equipment, surfaces and people.

4. Personal Hygiene
   Safe handwashing, protective clothing, illness reporting, personal cleanliness and behaviours that help prevent food contamination.

5. Temperature Control
   Understanding safe temperatures for food storage, preparation, cooking, cooling, reheating and hot/cold holding.

6. Cleaning & Disinfection
   Understanding effective cleaning procedures, cleaning schedules, appropriate chemicals and the difference between cleaning and disinfection.

7. HACCP Principles
   Understanding the seven HACCP principles:

   • Conduct a hazard analysis

   • Identify Critical Control Points (CCPs)

   • Establish critical limits

   • Establish monitoring procedures

   • Establish corrective actions

   • Establish verification procedures

   • Establish documentation and record keeping

8. Applying HACCP in the Workplace
   Looking at food processes from receiving ingredients through preparation, cooking, storage and service, identifying where hazards can occur and how they should be controlled.

9. Monitoring & Record Keeping
   Understanding the importance of temperature records, cleaning schedules, corrective actions, monitoring procedures and other food-safety documentation.

10. Food Safety Legislation & Responsibilities
    Understanding the responsibilities of food businesses and food handlers and the importance of complying with food safety requirements.

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Certification