Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)

APS Code

QCF Code

Qualification Title

Credit

 GE93 54

600/2765/7

 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery – Food Preparation and Cooking) (MIN GLH 168 - MAX 218)

 26

Mandatory Units:  7 Credits Required

APS Code

QCF Code

Unit Title

Credit

FR3M

55

R/600/0615

Safe, Hygienic and Secure Working Environments in Hospitality

2

FR31

55

Y/600/0616

Effective Teamwork

2

FR3F

55

Y/502/8258

Principles of Maintaining, Handling and Cleaning Knives

2

FR4X

54

H/502/0132

Food Safety in Catering

1

Group 1 Optional Units:  Minimum 6  – Maximum 12 Credits Required

APS Code

QCF Code

Unit Title

Credit

FR5G

54

A/600/0639

Preparation, Cooking and Finishing of Fish Dishes

3

FR5H

54

T/600/0641

Preparation, Cooking and Finishing of Meat Dishes

3

FR5J

54

J/600/0644

Preparation, Cooking and Finishing of Poultry Dishes

3

FR5K

54

Y/600/0647

Preparation, Cooking and Finishing of Vegetable Dishes

3

Group 2 Optional Units:  Minimum 1 – Maximum 5 Credits Required

APS Code

QCF Code

Unit Title

Credit

FR7R

54

F/502/8268

Principles of Preparing, Cooking and Finishing of Basic Hot Sauces

2

FR7T

54

L/502/8273

Principles of Preparing, Cooking and Finishing of Basic Soups

2

FR75

54

D/502/8259

Principles of Making Basic Stock

1

Group 3 Optional Units:  Minimum 0 – Maximum 12  Credits Required

APS CODE

QCF CODE

Unit Title

Credit

FR7W

54

K/502/8278

Principles of Processing Dried Ingredients Prior to Cooking

1

FR79

54

K502/8331

Principles of Preparing and Mixing Spice and Herb Blends

1

FR7V

54

H/502/8277

Principles of Preparing, Cooking and Finishing of Game Dishes

2

FR7K

54

A/502/8270

Principles of Preparing Cooking and Finishing Basic Rice Dishes

2

FR7J

54

J/502/8269

Principles of Preparing Cooking and Finishing Basic Pulse Dishes

2

FR7F

54

A/502/8267

Principles of Preparing Cooking and Finishing Basic Egg Dishes

2

FR7H

54

R/502/8310

Principles of Preparing Cooking and Finishing Basic Pastry Products

1

FR7G

54

J/502/8272

Principles of Preparing Cooking and Finishing Basic Grain Dishes

2

FR7M

54

M/502/8329

Principles of Preparing, Cooking and Finishing Dim Sum

2

FR7N

54

F/502/8271

Principles of Preparing, Cooking and Finishing Noodle Dishes

1

FR78

54

H/502/8263

Principles of Preparing and Cooking Food Using a Tandoor

1

FR70

54

H/502/8313

Principles of Completing Kitchen Documents

1

FR8H

54

T/502/8316

Principles of Setting Up and Closing the Kitchen

1

FR71

54

T/600/1059

Principles of Customer Service in Hospitality, Leisure, Travel and Tourism

1