Safe, Hygienic and Secure Working Environments in Hospitality, Effective Teamwork, Food Safety in Catering, Principles of How to Maintain, Handle and Clean Knives. Structure Requirements: Candidates must achieve 26 credits in total. 7 credits from the mandatory group A and at least 19 credits from optional group B
Name: Certificate in Hospitality and Catering Principles (Professional Cookery) Qualification title: Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) Qualification type: Assessment Exams Awarding Pearson Education Ltd (Formerly EDEXCEL) Created 20151006 09:56:04 Updated 20151006 09:56:04
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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