Qualification summary
This qualification is aimed at those working or who are seeking to start a career in professional cookery. It can be taken whilst in the workplace to allow hands on experience as you train. It is a flexible route allowing a wide selection of units, ideal for those who may not wish to handle certain food types. 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 can progress onto craft based qualifications at level 4; more senior positions within their employment or onto management qualifications, for example the Level 3 Diploma in Hospitality Supervision and Management Skills, or other generic management qualifications.
Qualification Information
Qualification credit value |
56 |
Minimum Credit to be achieved at level 2 or above |
43 |
Qualification guided learning hours |
360-437 |
Unit assessment method |
Portfolio of evidence |
Course fee |
£2100+VAT |
Funding |
Available subject to status |
Potential Job Occupations
Qualification Structure Summary
To achieve the full qualification candidates must attain a minimum of 56 credits. Candidates must achieve the three mandatory units in Group A (17 credits). The remaining 39 credits can be taken from the optional units in Group B.
A - Mandatory Units
Candidates must achieve all units within this group.
Credit Value required: Minimum 17, Maximum 17.
Maintain food safety when storing, preparing and cooking food
Maintain the health, hygiene, safety and security of the working environment
Develop productive working relationships with colleagues
B - Optional Units
Candidates must achieve a minimum of 45 credits from this group.
Credit Value required: Minimum 39.
Produce Healthier Dishes
Cook and finish complex fish dishes
Cook and finish complex shellfish dishes
Cook and finish complex meat dishes
Cook and finish complex poultry dishes
Cook and finish complex game dishes
Cook and finish complex vegetable dishes
Prepare fish for complex dishes
Prepare shellfish for complex dishes
Prepare meat for complex dishes
Prepare poultry for complex dishes
Prepare game for complex dishes
Prepare, cook and finish complex hot sauces
Prepare, finish and present canapés and cocktail products
Prepare, cook and finish dressings and cold sauces
Prepare, cook and finish complex hot desserts
Prepare, cook and finish complex cold desserts
Produce sauces, fillings and coatings for complex desserts
Prepare, cook and finish complex soups
Prepare, cook and finish fresh pasta dishes
Prepare, cook and finish complex bread and dough products
Prepare, cook and finish complex cakes, sponges, biscuits and scones
Prepare, cook and finish complex pastry products
Prepare, process and finish complex chocolate products
Prepare, process and finish marzipan, pastillage and sugar products
Prepare, cook and present complex cold products
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Contribute to the control of resources
Ensure food safety practices are followed in the preparation and serving of food and drink
Contribute to the development of recipes and menus
Further Information
Click here to download a PDF with further information
http://www.accreditedqualifications.org.uk/qualification/50093605.seo.aspx