These qualifications are designed for learners employed in hospitality roles such as chefs or conference and banqueting assistants/managers, who need to develop or consolidate their skills. Learners are required to take mandatory units which cover aspects of maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team, maintaining, handling and cleaning knives and maintaining food safety in a hospitality environment. Learners then have a choice of option units covering different hospitality areas such as professional cookery preparation and cooking, Thai cuisine, Bangladeshi cuisine, Chinese cuisine or Indian cuisine. There is a wide range of option units allowing learners to choose units to meet the needs of their own work role.
Name: Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery) Qualification title: Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) Qualification type: Assessment Awarding Pearson Education Ltd (Formerly EDEXCEL) Created 20150427 11:08:54 Updated 20161115 16:09:11
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Title: Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) Qualification: Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) Classification: Retail and Commercial Enterprise