The Continental Culinary Arts Program (Cuisine) Level 2 is a four-week course that covers a wide range of culinary skills. The first week is focused on kitchen basics, including safety, hygiene, and food safety, as well as identifying kitchen tools and rules. Students also learn how to make stock and soups, including chicken and sweet corn soup, chicken Chinese fried rice, chicken Szechuan noodles, chicken dynamite, fish cutlet, and Thai pineapple fried rice.

During the second week, students learn how to make sauces, including shredded beef sauce and Nigerian-style chicken curry sauce. They also learn how to make popular dishes like KFC chicken and potato wedges, waffles, pancakes, and sandwiches. Students also learn how to make salad dressings, including homemade mayonnaise, thousand island dressing, and vinaigrette. They also learn how to make fish and chips.

In the third week, students learn how to make pasta dishes like spaghetti and meatballs and spicy Mexican tacos. They also learn how to make jambalaya rice, steak au frites, and Hungarian goulash. In the final week, students learn how to make appetizers, canapes, and desserts, including corndogs, Indian coconut ladoo or panna cotta. The course also covers food business entrepreneurship, table setting, and two cocktail/mocktail recipes. The students will have the opportunity to showcase their culinary skills by participating in a chef challenge and presenting a three-course meal of global cuisine in a fine dining setting.