Hospitality and Tourism Candidate Recording Forms Level 2 (2010)

• 2BS1 Prepare and Clear the Bar Area
• 2BS2 Serve Alcoholic and Soft Drinks
• 2BS3 Prepare and Serve Cocktails
• 2BS4 Prepare and Serve Wines
• 2BS5 Maintain Cellars and Kegs
• 2BS6 Clean Drink Dispense Lines
• 2BS7 Prepare and Serve Dispensed and Instant Hot Drinks
• 2BS8 Prepare and Serve Hot Drinks using Specialist Equipment
• 2BS9 Receive Store and Issue Drinks Stock
• 2FC1 Cook and Fnish Basic Fish Dishes
• 2FC2 Cook and Finish Basic Shellfish Dishes
• 2FC3 Cook and Finish Basic Meat Dishes
• 2FC4 Cook and Finish Basic Poultry Dishes
• 2FC5 Cook and Finish Basic Game Dishes
• 2FC6 Cook and Finish Basic Offal Dishes
• 2FC7 Cook and Finish Basic Vegetable Dishes
• 2FOH10 Store and Retrieve Information
• 2FOH11 Provide Tourism Information Services to Customers
• 2FOH1 Deal with Communication as Part of the Reception Function
• 2FOH2 Deal with the Arrival of Customers
• 2FOH3 Deal with Bookings
• 2FOH4 Prepare Customer Accounts and Deal with Departures
• 2FOH5 Produce Documents in a Business Environment
• 2FOH6 Use Office Equipment
• 2FOH7 Prepare to Communicate in a Business Environment
• 2FOH8 Handle Mail and Book External Services
• 2FOH9 Provide Reception Services
• 2FP1 Prepare Fish for Basic Dishes
• 2FP2 Prepare Shellfish for Basic Dishes
• 2FP3 Prepare Meat for Basic Dishes
• 2FP4 Prepare Poultry for Basic Dishes
• 2FP5 Prepare Game for Basic Dishes
• 2FP6 Prepare Offal for Basic Dishes
• 2FP7 Prepare Vegetables for Basic Dishes
• 2FP8 Process Dried Ingredients Prior to Cooking
• 2FP9 Prepare and Mix Spice and Herb Blends
• 2FPC16 Prepare Cook and Finish Dim Sum
• 2FPC17 Prepare Cook and Finish Noodle Dishes
• 2FPC18 Prepare and Cook Food Using a Tandoor
• 2FPC2 Prepare Cook and Finish Basic Soups
• 2FPC3 Make Basic Stocks
• 2FPC4 Prepare Cook and Finish Basic Rice Dishes
• 2FPC5 Prepare Cook and Finish Basic Pasta Dishes
• 2FPC6 Prepare Cook and Finish Basic Pulse Dishes
• 2FPC7 Prepare Cook and Finish Basic Vegetable Protein Dishes
• 2FPC8 Prepare Cook and Finish Basic Egg Dishes
• 2FPC9 Prepare Cook and Finish Basic Bread and Dough Products
• 2FS1 Prepare and Clear Areas for Table Service
• 2FS2 Serve Food at the Table
• 2FS3 Provide a Silver Service
• 2FS4 Provide a BuffetCarvery Service
• 2FS5 Convert a Room for Dining
• 2gen1 Give Customers a Positive Impression of Yourself and Your Organisation
• 2gen2 Order Stock
• 2gen3 Maintain Food Safety when Preparing Storing and Cooking Food
• 2gen4 Maintain Food Safety when Storing Holding and Serving Food
• 2GEN5 Resolve Customer Service Problems
• 2Gen6 Promote Additional Services or Products to Customers
• 2GEN7 Deal with Customers Across a Language Divide
• 2GEN8 Maintain Customer Service through an Effective Handover
• 2GEN9 Maintain and Deal with Payments
• 2HK1 Clean and Service a Range of Areas
• 2HK2 Work Using Different Chemicals and Equipment
• 2HK3 Maintain Housekeeping Supplies
• 2HK4 Clean Maintain and Protect Hard Floors
• 2HK5 Clean and Maintain Soft Floors and Furnishings
• 2HK6 Provide a Linen Service
• 2HK7 Carry Out Periodic Room Servicing and Deep Cleaning
• 2PC1 Complete Kitchen Documentation
• 2PC2 Set Up and Close a Kitchen
• 2PR11 Produce Basic Bread and Dough Products
• 2PR12 Produce Basic Pastry Products
• 2PR13 Produce basic cakes sponges and scones
• 2PR14 Produce Basic Hot and Cold Desserts
• 2PR15 Produce Cold Starters and Salads
• 2PR16 Produce Flour Dough and Tray Baked Products
• 2PR17 Produce Healthier Dishes
• 2PR19 Maintain an Efficient Use of Food Resources
• 2PR1 Produce Basic Fish Dishes
• 2PR21 Prepare Operate and Clean Specialist Food Preparation and Cooking Equipment
• 2PR24 Modify the Content of Dishes
• 2PR25 Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
• 2PR2 Produce Basic Meat Dishes
• 2PR3 Produce Basic Poultry Dishes
• 2PR4 Produce Basic Vegetable Dishes
• 2PR5 Cook-Chill Food
• 2PR6 Cook-freeze Food
• 2PR7 Produce Basic Hot Sauces
• 2PR8 Produce Basic Rice Pulse and Grain Dishes
• 2PR9 Produce Basic Pasta Dishes