About The Course
3 weeks of classic culinary skills at entry level professional. This is also known as the bronze module. It can be taken in isolation or towards Level 3 Professional Certificate, or Level 4 Diploma Culinary Arts. Popular with aspiring professionals and passionate foodies alike.
There are 40+ professional foundation recipes on this course, here are 10;
- Soufflé with cauliflower, turmeric and mustard
- Watercress and spinach velouté, poached duck egg
- Plaice en papillote
- Fresh Pappardelle with crustacean sauce, sea vegetables
- Pork Schnitzel, burnt apple ketchup, celeriac remoulade
- Lamb rack, sourdough herb crust, black garlic ketchup
- Pain Perdu, burnt oranges and honeycomb
- Rhubarb and coconut tart with espuma custard
- Chocolate teardrops, vegan chocolate mousse
- Panna cotta, poached fruits, streusel crumb
- WhitePepper Bronze Award in Cookery Skills
- CTH Level 2 Award in Cookery Skills
- QAN 603/6705/2
- RQF Level 2, in England
- QCF 8 credits, regulated by Ofqual
- RoSPA Level 2 Food Hygiene for Catering (CPD Certified)
Level 2 Award Course Dates
Sep 1
09:00 am – 5:00 pm Level 2 Award: 1 Sep – 18 Sep 2026
Jan 11
09:00 am – 5:00 pm Level 2 Award: 11 Jan – 29 Jan 2027
May 17
09:00 am – 5:00 pm Level 2 Award: 17 May – 4 Jun 2027
Aug 23
09:00 am – 5:00 pm Level 2 Award: 23 Aug – 10 Sep 2027
Jan 10
09:00 am – 5:00 pm Level 2 Award: 10 Jan – 28 Jan 2028
Aug 21
09:00 am – 5:00 pm Level 2 Award: 21 Aug – 8 Sep 2028
| Payment Options | Costs |
|---|---|
| Option 1: Deposit + balance 10 weeks before start date | £250 + £2,750 |
| Option 2: Train Now, Pay Later | Pay by instalments (*subject to T&Cs) |
We invite you to join us for an in-person appointment (or via video call remotely), to see our facilities and training kitchen. You’ll get a sense of the atmosphere, how the academy runs day-to-day, meet the WhitePepper team and the current student cohort.
