AIM
Level 2
QN: 603/3377/7
Curriculum Active
AIM Qualifications Level 2 Certificate in Catering Skills
Official qualification regulated by Ofqual, awarded by AIM . Classified as a Vocationally-Related Qualification. Total guided learning hours: 257 hours.
Qualification Level
Level 2
Awarding Body
AIM
Syllabus Units
15 Units
Guided Hours
257 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Baking Biscuits
Verified
Key Learning Objectives:
- Know about different types of biscuit
- Know how to prepare and combine ingredients to make different types of biscuit.3.
- Be able to prepare and combine ingredients to make different types of biscuit.4.
- Know about different baking methods for biscuits.5.
- Be able to bake a range of plain biscuits.6.
- Know about different finishing methods for biscuits.7.
- Be able to use different finishing methods for biscuits.
2
Developing Cooking Skills
Verified
Key Learning Objectives:
- Be able to plan meals.
- Understand a range of cooking equipment, including care and maintenance.
- Be able to produce dishes.
- Understand the importance of health and safety requirements in the kitchen.
3
Food Preparation and Presentation
Verified
Key Learning Objectives:
- Be able to use a range of utensils required for food preparation.
- Know the purpose of different kitchen containers used in the preparation of food.
- Be able to prepare a range of seasonal vegetables for a soup.
- Be able to weigh and measure ingredients for a recipe.
- Be able to prepare service area and tables.
- Understand health and safety issues relating to preparing and presenting food.
4
Health and Safety in a Practical Environment
Verified
Key Learning Objectives:
- Know the Health and Safety requirements, procedures and equipment relevant to their work environment.
- Be able to recognise and manage risk in their work environment by following safe working practices.
5
Making Breads and Flatbreads
Verified
Key Learning Objectives:
- Know about different types of bread.2.
- Know the ingredients required for making different types of bread.3.
- Understand the processes required to make bread dough.4.
- Be able to prepare equipment and ingredients to make different types of bread.5.
- Be able to follow recipes to make different kinds of bread.
6
Making Cakes and Sponges
Verified
Key Learning Objectives:
- Know about different types of sponge for cakes and desserts.2.
- Know different methods for making cakes and sponges.3.
- Know the ingredients required for making cakes and sponges.4.
- Know how to prepare and combine ingredients to make different types of cakes and sponges.5.
- Know the tools and equipment required to make cakes and sponges.6.
- Be able to make different types of cakes and sponges.7.
- Know how to finish cakes and sponges.8.
- Be able to finish and serve cakes and sponges.
7
Making Pastry
Verified
Key Learning Objectives:
- Know about different types of pastry.2.
- Know the ingredients for making different types of pastry.3.
- Know the tools and equipment required for making pastry.4.
- Understand the methods used to make pastry.5.
- Be able to make different types of pastry.
8
Making Soups
Verified
Key Learning Objectives:
- Know the ingredients and equipment required for making soup.2.
- Know how to make soup.3.
- Know how to finish and serve a basic soup.4.
- Be able to make and finish a range of soups.5.
- Be able to follow the principles of health and safety when preparing food.
9
Preparing and Cooking Fish and Shellfish
Verified
Key Learning Objectives:
- Know how to prepare and store fresh and frozen fish and shellfish.2.
- Be able to prepare fish and shellfish for cooking.3.
- Know the tools, equipment and cooking methods required for cooking fish and shellfish safely.4.
- Be able to cook a range of fish and shellfish dishes.5.
- Know about finishing methods for fish and shellfish dishes.6.
- Be able to finish and serve fish and shellfish dishes.7.
- Be able to work safely in a kitchen environment.
10
Preparing and Cooking Meat
Verified
Key Learning Objectives:
- Know how to prepare and store different cuts of meat.2.
- Know how to cook basic meat dishes.3.
- Be able to cook a range of meat dishes.4.
- Know about finishing methods for meat dishes.5.
- Be able to finish and serve meat dishes.6.
- Be able to work safely in a kitchen environment.
11
Preparing and Cooking Vegetables
Verified
Key Learning Objectives:
- Know how to prepare and store vegetables.2.
- Know how to cook vegetables for basic dishes.3.
- Be able to cook a range of vegetable dishes.4.
- Know about finishing methods for vegetables.5.
- Be able to finish and serve vegetable dishes.6.
- Be able to work safely in a kitchen environment.
12
Preparing and Serving Desserts
Verified
Key Learning Objectives:
- Know about categories of dessert.2.
- Know cooking methods for desserts.3.
- Be able to prepare desserts
- Be able to cook desserts.5.
- Know how to finish and serve desserts.6.
- Be able to finish and serve desserts.
13
Service of Food at Table
Verified
Key Learning Objectives:
- Know how to greet customers and take orders.
- Know how to serve customers in a dining area.
14
Understanding Food Hygiene
Verified
Key Learning Objectives:
- Understand the risks associated with handling food.
- Understand the importance of cleaning in catering premises.
- Understand the importance of keeping food safe.
- Understand the need to keep self-hygienic.
15
Using Kitchen Equipment
Verified
Key Learning Objectives:
- Understand different types of kitchen equipment.2.
- Be able to use kitchen equipment safely and hygienically.3.
- Be able to clean and put away kitchen equipment safely after use.
Regulatory & Verification Details
- Qualification Number (QN)
- 603/3377/7
- Regulated Status
- Available to learners
- Awarding Body
- AIM
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jul 2018