Qualification summary
This qualification is aimed at those working or who are seeking to start a career in food production and cooking. It can be taken whilst in the workplace to allow hands on experience as you train. It is aimed at chefs and cooks who may be cooking and reheating food that is bought in and that requires little or no preparation. This could be in more mainstream restaurants or in some parts of public sector catering.
This qualification has been developed in association with People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism and is based on the national occupational standards for the industry.
Progression
Learners may progress onto other Hospitality related qualifications such as the Level 2 Diploma in Professional Cookery or the Level 3 Diploma in Hospitality Supervision and Leadership Skills, both of which form part of an apprenticeship framework. If they are not already in employment, this qualification may enable learners to gain employment in the Hospitality industry.
Qualification Information
Qualification credit value |
40 |
Minimum Credit to be achieved at level 2 or above |
21 |
Qualification guided learning hours |
329-336 |
Unit assessment method |
Portfolio of evidence |
Course fee |
£1350+VAT |
Funding |
Available subject to status |
Potential Job Occupations
- Catering/Restaurant Manager
- Chef
- Fast Food Service Assistant
- Food Processing Operative
- Kitchen Supervisor/Manager
Qualification Structure
To achieve the full qualification candidates must attain a minimum of 40 credits. Candidates must achieve all three mandatory units in Group A (10 credits); a minimum of 16 credits from the optional units in Group B and a minimum of 14 credits from the optional units in Group C.
A - Mandatory units Group A
Candidates must achieve all three units in this group.
Credit Value required: Minimum 10, Maximum 10.
Maintenance of a safe, hygienic and secure working environment
Working effectively as part of a hospitality team
Maintain food safety when storing, preparing and cooking food
B - Optional Units Group B
Candidates must achieve a minimum of 16 credits from this group
Credit Value required: Minimum 16.
Cook-Chill Food
Cook-Freeze Food
Produce Basic Bread and Dough Products
Produce Basic Cakes, Sponges and Scones
Produce Basic Fish Dishes
Produce Basic Hot and Cold Desserts
Produce Basic Hot Sauces
Produce Basic Meat Dishes
Produce Basic Pasta Dishes
Produce Basic Pastry Products
Produce Basic Poultry Dishes
Produce Basic Rice, Pulse and Grain Dishes
Produce Basic Vegetable Dishes
Produce Cold Starters and Salads
Produce Flour, Dough and Tray Baked Products
Give customers a positive impression of yourself and your organisation.
C - Optional Units Group C
Candidates must achieve a minimum of 14 credits from this group
Credit Value required: Minimum 14.
Convert a Room for Dining
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met
Maintain an Efficient Use of Food Resources
Maintain an Efficient Use of Resources in the Kitchen
Modify the Content of Dishes
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
Prepare Hot and Cold Sandwiches
Prepare Meals for Distribution
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment
Present Menu Items According to a Defined Brand Standard
Produce Basic Egg Dishes
Produce Healthier Dishes
Promote New Menu Items
Set Up and Close Kitchen
Provide a counter and takeaway service
Maintain and deal with payments
Complete Kitchen Documentation
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Further Information
Click here to download a PDF with further information
http://www.accreditedqualifications.org.uk/qualification/50092121.seo.aspx