Qualification summary
This qualification is aimed at those working or who are seeking to start a career in food preparation and cooking. It can be taken whilst in the workplace to allow hands on experience as you train. It covers a range of methods of preparing food from preparing ingredients through to cooking and presentation of dishes. 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 3 Diploma in Hospitality Supervision and Leadership Skills or the Level 3 Diploma in Professional Cookery, 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 |
58 |
Minimum Credit to be achieved at level 2 or above |
42 |
Qualification guided learning hours |
329-336 |
Unit assessment method |
Portfolio of evidence |
Course fee |
£1550+VAT |
Funding |
Available subject to status |
Potential Job Occupations
- Chef
- Catering/Restaurant Manager
Qualification Structure Summary
To achieve the full qualification candidates must attain a minimum of 58 credits. Candidates must achieve the four mandatory units in Group A (13 credits); a minimum of 13 credits from the optional units in Group B; a minimum of 12 credits from the optional units in Group C and a minimum of 3 credits from the optional units in Group D. The remaining credits can come from any of the optional units in Groups B, C, D and E.
Group A Mandatory Units
Candidates must achieve all units within this group.
Credit Value required: Minimum 13, Maximum 13.
Maintenance of a safe, hygienic and secure working environment
Working effectively as part of a hospitality team
Maintain, handle and clean knives
Maintain food safety when storing, preparing and cooking food
A1 - Optional Units
Candidates must achieve a minimum of 45 credits from the optional units in Groups B, C, D and E. Credit Value required: Minimum 45.
B - Group B Optional Units
Candidates must achieve a minimum of 13 credits from this group.
Credit Value required: Minimum 13.
Cook and finish basic fish dishes
Cook and finish basic meat dishes
Cook and finish basic poultry dishes
Cook and finish basic vegetable dishes
C - Group C Optional Units
Candidates must achieve a minimum of 12 credits from this group.
Credit Value required: Minimum 12.
Prepare fish for basic dishes
Prepare meat for basic dishes
Prepare poultry for basic dishes
Prepare vegetables for basic dishes
D - Group D Optional Units
Candidates must achieve a minimum of 3 credits from this group.
Credit Value required: Minimum 3.
Prepare cook and finish basic hot sauces
Prepare, cook and finish basic soups
Make basic stock
E - Group E Optional Units
Cook-Chill Food
Cook-Freeze Food
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Produce Healthier Dishes
Set Up and Close Kitchen
Cook and finish simple bread and dough products
Cook and finish basic shellfish dishes
Cook and finish basic game dishes
Cook and finish basic offal dishes
Prepare shellfish for basic dishes
Prepare game for basic dishes
Prepare offal for basic dishes
Process dried ingredients prior to cooking
Prepare and mix spice and herb blends
Prepare, cook and finish basic pastry products
Prepare, cook and finish basic cakes, sponges, biscuits and scones
Prepare, cook and finish basic grain dishes
Prepare, cook and finish basic cold and hot desserts
Prepare and present food for cold presentation
Prepare, cook and finish Dim Sum
Prepare, cook and finish noodle dishes
Prepare and cook food using a Tandoor
Prepare, cook and finish basic rice dishes
Prepare, cook and finish basic pasta dishes
Prepare, cook and finish basic pulse dishes
Prepare, cook and finish basic vegetable protein dishes
Prepare, cook and finish basic egg dishes
Prepare, cook and finish basic bread and dough products
Order stock
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/50103337.seo.aspx