BIIAB
Level 2
QN: 601/6227/2
Curriculum Active
BIIAB Level 2 Certificate In Hospitality and Catering Principles (Food Production and Cooking)
Official qualification regulated by Ofqual, awarded by BIIAB. Classified as a Vocationally-Related Qualification. Total guided learning hours: 225 hours.
Qualification Level
Level 2
Awarding Body
BIIAB
Syllabus Units
24 Units
Guided Hours
225 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Dealing with Payments
Verified
Key Learning Objectives:
- Know how to set up a payment point
- Know how to operate a payment point
- Know the problems that may occur at the payment point
2
Effective Teamwork
Verified
Key Learning Objectives:
- Know how to organise their own work
- Know how to support the work of a team
- Know how to contribute to their own learning and development
3
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
4
Giving Customers a Positive Impression
Verified
Key Learning Objectives:
- Know how to establish positive relationships with customers
- Understand why organisations have standards and procedures
- Know how to communicate information to customers
5
Principles of Completing Kitchen documentation
Verified
Key Learning Objectives:
- Know how to complete kitchen documentation
6
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand the importance to the organisation in providing excellent customer service in the hospitality, leisure, travel and tourism industries
- Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries
- Understand the importance of customers’ needs and expectations in the hospitality, leisure, travel and tourism industries
7
Principles of how to maintain an efficient use of resources in the kitchen
Verified
Key Learning Objectives:
- Know how to use resources effectively
8
Principles of preparing meals for distribution
Verified
Key Learning Objectives:
- Know how to prepare meals for distribution
9
Principles of producing basic bread and dough products
Verified
Key Learning Objectives:
- Know how to cook bread and dough products
- Know how to finish bread and dough products
10
Principles of producing basic cakes, sponges and scones
Verified
Key Learning Objectives:
- Know how to cook cakes, sponges and scones
- Know how to finish cakes, sponges and scones
11
Principles of producing basic fish dishes
Verified
Key Learning Objectives:
- Know how to cook basic fish dishes
- Know how to finish basic fish dishes
12
Principles of producing basic hot and cold desserts
Verified
Key Learning Objectives:
- Know how to cook basic hot and cold desserts
- Know how to finish basic hot and cold desserts
13
Principles of producing basic hot sauces
Verified
Key Learning Objectives:
- Know how to cook basic hot sauces
- Know how to finish basic hot sauces
14
Principles of Producing basic meat dishes
Verified
Key Learning Objectives:
- Know how to cook basic meat dishes
- Know how to finish basic meat dishes
15
Principles of producing basic pasta dishes
Verified
Key Learning Objectives:
- Know how to cook basic pasta dishes
- Know how to finish basic pasta dishes
16
Principles of producing basic pastry products
Verified
Key Learning Objectives:
- Know how to cook basic pastry products
- Know how to finish basic pastry products
17
Principles of producing basic poultry dishes
Verified
Key Learning Objectives:
- Know how to cook basic poultry dishes
- Know how to finish basic poultry dishes
18
Principles of producing basic rice, pulse and grain dishes
Verified
Key Learning Objectives:
- Know how to cook rice, pulse and grain dishes
- Know how to finish rice, pulse and grain dishes
19
Principles of producing basic vegetable dishes
Verified
Key Learning Objectives:
- Know how to cook vegetable dishes
- Know how to finish vegetable dishes
20
Principles of producing cold starters and salads
Verified
Key Learning Objectives:
- Know how to prepare cold starters and salads
- Know how to finish cold starters and salads
21
Principles of producing flour, dough and tray baked products
Verified
Key Learning Objectives:
- Know how to prepare flour, dough and tray baked products
- Know how to cook flour, dough and tray baked products
- Know how to finish and present flour, dough and tray baked products
22
Principles of Providing a Counter and Takeaway Service
Verified
Key Learning Objectives:
- Know how to serve customers at the counter
- Know how to maintain counter and service areas
23
Principles of setting up and closing the kitchen
Verified
Key Learning Objectives:
- Know how to set up the kitchen
- Know how to close the kitchen
24
Safe, Hygienic and Secure Working Environments in Hospitality
Verified
Key Learning Objectives:
- Know their personal responsibilities under the Health and Safety at Work Act, 2
- Know why it is important to work in a safe and hygienic way, 3
- Know about hazards and safety in the workplace
Regulatory & Verification Details
- Qualification Number (QN)
- 601/6227/2
- Regulated Status
- Available to learners
- Awarding Body
- BIIAB
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jul 2015