Highfield
Level 2
QN: 603/7117/1
Curriculum Active
Highfield Level 2 Diploma for Professional Cooks (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Occupational Qualification. Total guided learning hours: 365 hours.
Qualification Level
Level 2
Awarding Body
Highfield
Syllabus Units
13 Units
Guided Hours
365 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Cold Food Preparation and Presentation
Verified
Key Learning Objectives:
- Understand how to prepare, store, finish and display cold food dishes for cold food presentation
- Be able to prepare, cook and finish a variety of cold food dishes
2
Cooking Methods: Baking, Roasting and Grilling
Verified
Key Learning Objectives:
- Understand the methods of baking, roasting and grilling
- Be able to prepare and cook food items by baking, roasting and grilling
3
Cooking Methods: Boiling, Poaching and Steaming
Verified
Key Learning Objectives:
- Understand the methods of boiling, poaching and steaming
- Be able to prepare and cook food items by boiling, poaching and steaming
4
Cooking Methods: Frying
Verified
Key Learning Objectives:
- Understand the methods of deep frying, shallow frying and sauté frying
- Be able to prepare and cook food items by deep frying, shallow frying and sauté frying
5
Cooking Methods: Stewing and Braising
Verified
Key Learning Objectives:
- Understand the methods of stewing and braising
- Be able to prepare and cook food items by stewing and braising
6
Culinary Numeracy and Units of Measurement
Verified
Key Learning Objectives:
- Understand the basic principles of numeracy
- Understand the basic principles of units of measurement
7
Environmental Awareness in the Catering Industry
Verified
Key Learning Objectives:
- Understand how to support environmental sustainability in a catering environment
- Understand the concept of ethical considerations in the catering and hospitality industry
8
Health and Safety within the Workplace
Verified
Key Learning Objectives:
- Understand roles and duties for health, safety and welfare in the workplace
- Understand the process of risk assessment
- Understand how risk assessments improve health and safety at work
- Know the procedures for responding to accidents, near misses and ill-health in the workplace
9
Introduction to Nutrition and Diets
Verified
Key Learning Objectives:
- Understand the concept of nutrition and healthy balanced diet
- Understand the different special dietary requirements and considerations
10
Introduction to the Hospitality and Catering Industry
Verified
Key Learning Objectives:
- Understand the different establishments and services offered within the hospitality and catering industry
- Understand the organisational structure and responsibilities within the hospitality and catering industry
11
Principles of Food Safety for Catering
Verified
Key Learning Objectives:
- Understand the importance of food handlers keeping themselves and work areas clean and hygienic
- Understand the importance of keeping food products safe
12
Principles of Kitchen Equipment and Knife Skill Techniques
Verified
Key Learning Objectives:
- Understand how to care for food preparation and cooking equipment
- Understand how to use and care for knives and cutting equipment for different knife skill techniques
13
Workplace Standards and Professional Development in the Catering Industry
Verified
Key Learning Objectives:
- Understand the reasons for and impact of complying with an organisation’s standards of conduct and behaviour
- Understand job roles and career pathways available within the organisation and wider hospitality industry
- Understand how to communicate and work effectively as a team member
- Be able to contribute to own learning and development within the workplace
Regulatory & Verification Details
- Qualification Number (QN)
- 603/7117/1
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2021