Level 2 Certificate in Hospitality & Catering Principles (Food Production & Cooking)

Qualification Ref: 600/0838/6

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 (Food Production and Cooking), you must complete 16 credits in total;

  1. 5 credits must be selected from mandatory group A
  2. At least 4 credit must be selected from optional group B
  3. The remaining credits must be selected from group B or C
LEVEL UNIT UNIT TITLE GLH CREDIT VALUE
MANDATORY – Group A
1 Unit 151 Safe, Hygienic and secure working environments in hospitality 16 2
1 Unit 152 Effective teamwork 19 2
2 Unit 252 Food Safety in catering 9 1
OPTIONAL – Group B
2 Unit 223 Principles of producing basic fish dishes 9 1
2 Unit 224 Principles of producing basic meat dishes 9 1
2 Unit 225 Principles of producing basic poultry dishes 9 1
2 Unit 226 Principles of producing basic vegetable dishes 9 1
2 Unit 227 Principles of producing basic hot sauces 8 1
2 Unit 228 Principles of producing basic rice, pulse and grain dishes 8 1
2 Unit 229 Principles of producing basic pasta dishes 5 1
2 Unit 230 Principles of producing basic bread and dough products 7 1
2 Unit 231 Principles of producing basic pastry dishes 8 1
2 Unit 232 Principles of producing basic cakes, sponges and scones 8 1
2 Unit 233 Principles of producing basic hot and cold desserts 9 2
2 Unit 234 Principles of producing basic cold starters and salads 9 1
2 Unit 235 Principles of producing flour, dough and tray baked products 9 2
OPTIONAL – Group C
2 Unit 237 Principles of preparing meals for distribution 6 1
2 Unit 253 Giving customers a positive impression 18 2
2 Unit 260 Dealing with payments 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 236 Principles of maintaining an effective use of resources in the kitchen 11 2
2 Unit 292 Principles of customer service In hospitality, leisure, travel and tourism 10 1
2 Unit 156 Principles of providing a counter and takeaway service 6 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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