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 food safety, and the health, hygiene, safety and security of the working environment, and developing productive working relationships with colleagues in a hospitality environment. Learners then have a choice of option units covering different professional cookery areas such as preparation and cooking or patisserie and confectionery. There is a wide range of option units allowing learners to choose units to meet the needs of their own work role.
Name: Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) Qualification title: Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) Qualification type: Apprenticeship Assessment Awarding Pearson Education Ltd (Formerly EDEXCEL) Created 20150427 13:17:42 Updated 20161115 16:02:59
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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