Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)

Qualification Ref: 600/0853/2

Technical Certificate

Course Offer

  • The Course is available through electronic learning.
  • The average course is 9 months; however your own length of learning will be individually agreed.
  • The maximum number of workplace visits will be one visit per calendar month.
  • There will be an individually agreed programme of on and off the job learning

Achievement

To achieve a Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery), you must complete 26 credits in total;

  1. 7 credits must be selected from mandatory group A
  2. At least 19 credits from optional group B
LEVEL UNIT UNIT TITLE GLH CREDIT VALUE PLEASE TICK
MANDATORY – Group A
1 Unit 151 Safe, Hygienic and secure working environments in hospitality 16 2  
1 Unit 152 Effective teamwork 19 2  
1 Unit 155 Principles of maintaining, handling and cleaning knives 11 2  
2 Unit 252 Food Safety in catering 9 1  
OPTIONAL – Group B
2 Unit 238 Principles of processing dried ingredients prior to cooking 7 1  
2 Unit 246 Principles of preparing and mixing spice and herb blends 9 1  
2 Unit 267 Preparation, cooking and finishing of fish dishes 26 3  
2 Unit 268 Preparation, cooking and finishing of meat dishes 26 3  
2 Unit 269 Preparation, cooking and finishing of poultry dishes 26 3  
2 Unit 251 Principles of preparing, cooking and finishing of game dishes 9 2  
2 Unit 270 Preparatory, cooking and finishing of vegetable dishes 26 3  
2 Unit 243 Principles of preparing, cooking and finishing of basic hot sauces 9 2  
2 Unit 244 Principles of preparing, cooking and finishing of basic soups 9 2  
2 Unit 245 Principles of making basic stock 7 1  
2 Unit 240 Principles of preparing, cooking and finish basic rice dishes 9 2  
2 Unit 241 Principles of preparing, cooking and finish basic pulse dishes 9 2  
2 Unit 239 Principles of preparing, cooking and finish basic egg dishes 9 2  
2 Unit 250 Principles of preparing, cooking and finish basic pastry products 9 1  
2 Unit 242 Principles of preparing, cooking and finish basic grain dishes 9 2  
2 Unit 247 Principles of preparing, cooking and finishing dim sum 9 2  
2 Unit 248 Principles of preparing, cooking and finishing noodle dishes 8 1  
2 Unit 249 Principles of preparing and cooking food using a tandoor 9 1  
2 Unit 273 Principles of completing kitchen documents 7 1  
2 Unit 274 Principles of setting up and closing the kitchen 7 1  
2 Unit 292 Principles of customer service in hospitality, leisure, travel and tourism 10 1  

For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.

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