QUALIFI
Level 2
QN: 603/4874/4
Curriculum Active
Qualifi Level 2 Diploma in Chinese Culinary Arts
Official qualification regulated by Ofqual, awarded by QUALIFI. Classified as a Vocationally-Related Qualification. Total guided learning hours: 360 hours.
Qualification Level
Level 2
Awarding Body
QUALIFI
Syllabus Units
7 Units
Guided Hours
360 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Qualifi Level 2 Diploma in Chinese Culinary Arts
Understanding the Tianjin Food Culture
Verified
Key Learning Objectives:
- Recognise the geographical location of Tianjin and the main ingredients used in the region. Understand the characteristics of Tianjin food and Tianjin food culture. Understand the customs associated with the food of Tianjin.
2
Qualifi Level 2 Diploma in Chinese Culinary Arts
An Introduction to the use of Kitchen Equipment
Verified
Key Learning Objectives:
- Recognise the different types of heavy equipment used for Chinese cooking. Recognise the different types of light equipment used for Chinese cooking. Understand the different cutting techniques used in Chinese cookery.
3
Qualifi Level 2 Diploma in Chinese Culinary Arts
Steaming, Braising, Red-braising and Poaching
Verified
Key Learning Objectives:
- Select and use relevant ingredients for steaming, braising, red-braising and poaching. Prepare and cook dishes that have been steamed. Prepare and cook dishes that have been braised and red braised. Prepare and cook dishes that have been poached. Serve dishes using arrange of wet methods of cookery.
4
Qualifi Level 2 Diploma in Chinese Culinary Arts
Formation of Noodles, Dumplings and Flat Breads
Verified
Key Learning Objectives:
- Understand the cultural & regional difference between Northern style, southern style and Cantonese style cookery.Understand the theory of the main production techniques.Understand and demonstrate the correct utensils and equipment for the production of the required recipes.Demonstrate the basic fundamental skills required to produce a range of recipes.
5
Qualifi Level 2 Diploma in Chinese Culinary Arts
Western influenced and Chinese Desserts
Verified
Key Learning Objectives:
- Understand the cultural & regional difference between Northern style, southern style and Cantonese style cookery.Understand the theory of the main production techniques.Understand and demonstrate the correct utensils and equipment for the production of the required recipes.Demonstrate the basic fundamental skills required to produce a range of recipes.
6
Qualifi Level 2 Diploma in Chinese Culinary Arts
Deep Frying, Shallow Frying and Stir-Frying
Verified
Key Learning Objectives:
- Select and use relevant ingredients for wok cookery. Recognise the different styles of frying associated with wok cooking. Prepare ingredients to be used when cooking in a wok.Know how to cook food in a wok with oils and a range of other ingredients.Know how to serve wok fried food.
7
Qualifi Level 2 Diploma in Chinese Culinary Arts
Identifying and Classifying Chinese Food Ingredients
Verified
Key Learning Objectives:
- Know about the use of tofu and noodles in Chinese cooking. Recognise fresh and dehydrated vegetables used in Chinese cooking. Recognise meat and poultry in Chinese cooking. Recognise fish and shellfish in Chinese cooking. Recognise seasonings and condiments in Chinese cooking.
Regulatory & Verification Details
- Qualification Number (QN)
- 603/4874/4
- Regulated Status
- Available to learners
- Awarding Body
- QUALIFI
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jul 2019
- Operational End
- Dec 2026