City & Guilds
Level 2
QN: 600/0853/2
Curriculum Active
City & Guilds Level 2 Certificate In Hospitality and Catering Principles (Kitchen Services)
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 160 hours.
Qualification Level
Level 2
Awarding Body
City & Guilds
Syllabus Units
13 Units
Guided Hours
160 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
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
2
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
3
Prepare, Cook and Finish Food
Verified
Key Learning Objectives:
- Know the Basic Principles of Food Preparation
- Know the basic principles for cooking food
- Know the basic principles of finishing food
- Know how to clear down work areas and equipment and store food at end of production
4
Principles of Completing Kitchen documentation
Verified
Key Learning Objectives:
- Know how to complete kitchen documentation
5
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
6
Principles of how to maintain an efficient use of resources in the kitchen
Verified
Key Learning Objectives:
- Know how to use resources effectively
7
Principles of preparing and cooking fish
Verified
Key Learning Objectives:
- Know how to prepare fish
- Know how to cook fish
8
Principles of preparing and cooking meat and poultry
Verified
Key Learning Objectives:
- Know how to prepare meat
- Know how to cook meat
- Know how to prepare poultry
- Know how to cook poultry
9
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
10
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
11
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
12
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
13
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)
- 600/0853/2
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Apr 2011