Gain Professional Culinary Skills to Excel in Global Hospitality.

Level 2 Diploma in Food Preparation and Culinary Arts -Cookery (8064-01)

Take the first step towards your culinary dreams. This intensive program is designed to help you become a certified chef, focusing on achieving tangible results. This diploma program in culinary arts is an application -focused, industry-centered, and outcome-driven program accredited by the internationally renowned City & Guilds, London and recognized for its quality culinary education by the world chefs.

October 18, 2025

October 18, 2025

October 18, 2025

October 18, 2025

October 18, 2025

October 18, 2025

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About this Program

Unlock your culinary potential with our world-class culinary course! Our Culinary course offers world-class training in state-of-the-art kitchen facilities, providing a professional diploma program immersed in a world-class industry environment. This comprehensive program covers basic to advanced culinary techniques of continental cuisine, where you will learn to cook a variety of dishes including soups, salads, appetizers and main courses featuring poultry, meat and seafood.

Throughout this diploma program , students will develop essential culinary techniques , explore various cooking methods , and gain a deep understanding of ingredients ,flavours and presentation. They will learn to create a wide range of dishes , from classic recipes to modern culinary trends , while focusing on the principles of taste , nutrition , and food safety.

The intensive hands-on training program provides students with the professional knowledge and skills necessary to secure employment in the food industry as Commis or Assistant chefs and also equips aspiring entrepreneurs with the expertise to establish a food business that meets International Standards.

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What You Will Learn ?

Introduction to the Hospitality Industry and Kitchen Operations

Introduction to Practical Cookery

Practical Knowledge of stocks, sauces and soups

Variety of Appetizers, Salads and sandwiches

Vegetables and Egg Cookery

Selection and preparation of Poultry and Meat

Selection and preparation of Sea Food

Preparation of Dessert

Total Course Duration:

6 months

Total qualification Hours:

609 hours

Internship Duration:

6 months

Classes:

On regular basis

Assessment type:

Practical knowledge assessment, Multiple choice tests

Educational qualification:

Grade 10th/ Grade 12 th pass

Age limit:

16 years and above

Language requirement:

Basic understanding of English Language

Qualifications and Outcome

On successful completion of the professional diploma program graduates will receive an International Qualification (IVQ) Level 2 Diploma in Food Preparation and Culinary Arts- Cookery(8064-01) from City & Guilds,London, and a certificate of completion from MJ Signature International Centre for Hospitality and Culinary Arts ,Kochi.

Student who complete their qualifications will receive a Digital Badge in addition to their City and Guilds,UK Certificate.They can share via online social media showcasing their qualification achievement and the skills they can offer in addition to their city and guilds certificate.

Career Pathways

By completing this course ,you will become a Professional Chef ,equipped with the skills and knowledge needed to excel in various culinary roles like Commis Chef , Sous Chef, Cruise Line Chef or pursue roles like Food Stylist ,Catering Managers ,or Culinary Instructors. Additionally ,we provide internships to further enhance your practical experience.

Our students will get the chance to explore international internships in UAE-Dubai ,Abu Dhabi, Qatar ,Saudi Arabia and other Middle Eastern countries famous for their luxurious 5 -star hotels and resorts.

We also provide 100% placement assistance opportunities in International cruiselines and 5 -star hotels across the UK , Australia,New zealand, Indonesia, Thailand, Malaysia, and Maldives.

Why Choose MJ Signature International

State-of -the -art facilities

Our institution boasts modern, well-equipped kitchens and training environment, providing students with intensive hands-on experience with latest culinary technology and equipment.

Expert Guidance

Our instructors are experienced professionals with extensive industry knowledge ,offering personalized mentorship, guidance and support to help students achieve their culinary goals.

International Standards

Our Culinary programs are accredited by City & Guilds ,UK ,a renowned global leader in vocational education ,ensuring our curriculum meets rigorous international standards .This accreditation guarantees that students receive a high-quality education ,recognized and respected worldwide.

Global career opportunities

City&Guilds ,UK accreditation validates our commitment to excellence ,ensuring our programs align with industry requirements and international best practices.This recognition opens doors to global career opportunities ,allowing our graduates to work in top culinary establishments worldwide.

Internship

Gain hands-on experience through a 6-month internship at a 5-star property in India or abroad, including the UAE – Dubai, Abu Dhabi, Qatar, and other Middle Eastern countries.

100% Placement Assistant

Guaranteed 100% Placement Assistance.Get job-ready and kickstart your career with our comprehensive support and global industry connections ,ensuring a smooth transition into your dream job.

MJ Signature International is a premier institute offering world-class training and global opportunities in culinary arts and hospitality education.

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Introduction to the Hospitality Industry and Kitchen Operations

  1. Introduction to the Kitchen and cooking
  2. Basic methods of cooking
  3. Organise and prepare food
  4. Food Safety and HACCP Procedures
  5. Follow Health ,Safety and Security procedures
  6. Nutrition and Dietary Implications
  7. Sustainability in Food Production
  8. Presentation of Food and Assembling of Buffets
  9. Menu Planning, Costing and Catering Control
  10. Understand Business Success
  11. Provide Guest Service
  12. Understand Own Role in Self-Development

 

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Introduction to Practical Cookery

  1. Classification
  2. Selection
  3. Cuts and Their Uses
  4. Techniques
  5. Equipment and Tools
  6. Accompaniments
  7. Garnishes
  8. Hygiene Best Practices
  9. Health and Safety practices
  10. Nutrition and Dietary Implications
  11. Sustainability Practices.

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Practical Knowledge of stocks, sauces and soups

  1. Prepare Soups
  2. Purée, Cream, & Cold Soups
  3. Seafood Soups
  4. Clear Soups
  5. Prepare Stocks
  6. White
  7. Brown
  8. Fish
  9. Vegetable
  10. Court-bouillon
  11. Prepare Sauces
  12. White, Blond, Brown Roux
  13. Warm & Cold Emulsion
  14. Tomato
  15. Broths

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Variety of Appetizers, Salads and sandwiches

  1. Classification and Types of Ingredients
  2. Vinaigrette-Based Salads
  3. Mayonnaise-Based Salad
  4. Contemporary Salads
  5. Hot, Baked and Cold Appetizers
  6. Canapés
  7. Traditional and Contemporary Presentation
  8. Prepare a Variety of Sandwiches

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Vegetables and Egg Cookery

  1. Vegetables and Egg Cookery
  2. Preparation and Cooking Techniques
  3. Preparing a Variety of Vegetables
  4. Variety of Cooking Techniques
  5. Pulse and Legume Cookery
  6. Egg-Based Dishes
  7. Breakfast Dishes
  8. Potato-Based Dishes
  9. Dried Pasta Dishes
  10. Fresh Pasta Dishes

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Selection and preparation of Poultry and Meat

  1. Types of Poultry & Game Birds
  2. Cuts, Cooking and Presentation Techniques
  3. Special Tools and Equipment used
  4. Chicken and Duck Cookery
  5. Types of Meat and Their Availability
  6. Lamb and Offal Cookery
  7. Main Courses Plating with Accompaniments
  8. Method of Cookery and Technique

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Selection and preparation of Sea Food

  1. Classification of Fish and Shellfish
  2. Preparation, Cooking and Presentation Techniques
  3. Special Tools and Equipment
  4. Seafood Cookery
  5. Main Courses Presentation with Accompaniments
  6. Method of Cookery and Technique

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Preparation of Dessert

  1. Types of Pastry, Cakes and Desserts
  2. Rules of Pastry, Cakes, Yeast Goods and Dessert-Making
  3. Short Crust Pastry
  4. Puff Pastry
  5. Choux Pastry
  6. Variety of Cakes Using Different Techniques
  7. Cold Desserts
  8. Baked Desserts

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