Highfield
Level 2
QN: 603/4598/6
Curriculum Active
Highfield Level 2 Diploma for Commis Chefs (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Occupational Qualification. Total guided learning hours: 499 hours.
Qualification Level
Level 2
Awarding Body
Highfield
Syllabus Units
6 Units
Guided Hours
499 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Business
Verified
Key Learning Objectives:
- Understand the basic costing and yield of dishes and the meaning of gross profit
- Understand the principles of supply chain and waste management
- Understand the potential risks in the working environment, how to address them and the potential consequences of those risks
- Demonstrate the ability to follow instructions to meet targets and effectively control resource
- Demonstrate the ability to follow procedures regarding usage and waste of resources
- Undertake all tasks with due care and attention, reporting risks in the appropriate manner
- By financially aware in the approach to all aspects of work
- Set an example to others by working in ways which minimise waste
- Show vigilance and an awareness of potential risks within the kitchen environment, taking action to prevent them
2
Culinary Behaviours
Verified
Key Learning Objectives:
- Show an enthusiasm for keeping up to date with business and industry trends
- Use technology and equipment in line with training
- Have the ability to identify when tasks are not going to plan and have the confidence to request support when needed
- Show an attention to detail and consistent working to achieve standards
- Demonstrate a commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques
- Take care and attention when using knives and equipment
- Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail
- Use the correct cuts and preparation methods to produce high quality, technically sound dishes
- Show an appreciation of ingredients
3
Culinary Knowledge
Verified
Key Learning Objectives:
- Understand the factors which influence the types of dishes and menus offered
- Understand how technology supports the development and production of dishes and menu items
- Understand the importance of checking food stocks and keeping the storage areas in good order
- Understand how to deal with identified shortages and food close to expiry date
- Understand how to undertake set up, preparation and cleaning tasks to standard
- Understand the correct ingredients and portion sizes for each dish in line with recipe specifications
- Understand the principles of basic food preparation and cooking; taste; allergens; diet and nutrition
- Understand commonly used knives and kitchen equipment and their specific function
- Understand sources and quality points of common food groups and commodities
- Understand traditional cuts of, and basic preparation methods for, meat, poultry, fish and vegetables
- Understand the impact of seasonality on the availability, quality and price of ingredients
4
Culinary Skills
Verified
Key Learning Objectives:
- Contribute to reviewing and refreshing menus in line with business and customer requirements
- Use available technology in line with business procedures and guidelines to achieve the best result
- Check food stocks
- report on shortages
- prioritise food that is close to expiry and keep the storage areas in good order
- Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
- Accurately measure dish ingredients and portion sizes
- Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, producing and presenting dishes and menu items in line with business requirements
- Use the correct knives and knife skills when preparing food as well as the correct equipment when preparing, cooking and presenting food
- Correctly store and use food commodities when preparing dishes
- Correctly apply preparation and selection methods when using meat, poultry, fish and vegetables in dishes
- Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
5
Food Safety
Verified
Key Learning Objectives:
- Understand personal hygiene standards in food safety
- Understand practices and procedures required
- Understand the importance of following personal hygiene standards, food safety practices and procedures and the consequences of failing to meet them
- Understand how to store
- prepare and cook ingredients to maintain quality, in line with food safety legislation
- Keep a clean and hygienic kitchen environment at all times
- Complete kitchen documentation as required
- Correctly store
- prepare and cook ingredients, to deliver a quality product that is safe for the consumer
6
People
Verified
Key Learning Objectives:
- Understand how personal and team performance impact on the successful production of dishes and menu items
- Understand the importance of team
- work both back and front of ho
- Understand how to communicate with colleagues and team
- Understand how to communicate with members from a diverse range of backgrounds and cultures
- Understand how to support team members when the need arises
- Understand how all teams are dependent on each other
- Understand professional behaviours and organisational culture
- Understand the importance of training and development
- Understand to maximise own performance
- Use suitable communication methods
- Operate in a fair and equal manner that demonstrates effective team working
- Demonstrate the supporting of team members to produce dishes and menu items on time to quality standards
- Perform the role to the best of own ability in line with the business values and culture
- Develop good working relationships across the team and with colleagues in other parts of the organisation
- Have the ability to deal with challenges and problems constructively to drive a positive outcome
- Take pride in own role through an enthusiastic and professional approach to tasks
- Listen to and respect other peoples’ point of view and respond politely
- Show a willing to welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team
- Show a recognition of own personal growth and achievement
Regulatory & Verification Details
- Qualification Number (QN)
- 603/4598/6
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Occupational Qualification
- Operational Start
- May 2019