VTCT Skills
Level 2
QN: 600/3221/2
Curriculum Active
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 225 hours.
Qualification Level
Level 2
Awarding Body
VTCT Skills
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
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
2
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
3
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of setting up and closing the kitchen
Verified
Key Learning Objectives:
- Describe the steps involved in setting up a kitchen for service
- Explain the importance of personal hygiene and uniform in kitchen operations
- Identify potential hazards during kitchen setup and closing
- Outline the procedures for cleaning and sanitising kitchen equipment and surfaces
- Explain the correct storage of food items during and after service
- Describe the documentation required for kitchen opening and closing checks
4
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
5
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic fish dishes
Verified
Key Learning Objectives:
- Know how to cook basic fish dishes, Know how to finish basic fish dishes
6
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
7
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
8
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of how to maintain an efficient use of resources in the kitchen
Verified
Key Learning Objectives:
- Know how to use resources effectively
9
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of preparing meals for distribution
Verified
Key Learning Objectives:
- Know how to prepare meals for distribution
11
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic pastry products
Verified
Key Learning Objectives:
- Know how to cook basic pastry products, Know how to finish basic pastry products
12
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
13
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
14
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic pasta dishes
Verified
Key Learning Objectives:
- Identify different types of pasta and their suitable cooking methods
- Explain the process of cooking pasta to the correct texture (al dente)
- Demonstrate the ability to cook basic pasta dishes following standard recipes
- Apply finishing techniques to enhance the appearance and flavour of pasta dishes
- Evaluate the quality of finished pasta dishes against specified criteria
15
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing flour, dough and tray baked products
Verified
Key Learning Objectives:
- Identify the functions of key ingredients used in flour, dough and tray baked products
- Describe the methods of preparing flour, dough and tray baked products
- Explain the scientific principles of dough development and gluten formation
- Apply correct techniques for shaping and proving dough products
- Demonstrate the ability to cook flour, dough and tray baked products to the required specification
- Evaluate the quality of finished products against sensory and quality criteria
- Apply appropriate finishing and presentation techniques to enhance product appeal
- Maintain food safety and hygiene standards throughout the production process
16
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
17
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
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
18
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic hot sauces
Verified
Key Learning Objectives:
- Identify the key ingredients and preparation methods for basic hot sauces
- Describe the cooking process for producing a range of basic hot sauces
- Apply appropriate finishing techniques to achieve the desired consistency, flavour, and appearance
- Evaluate the quality of finished hot sauces against specified criteria
- Demonstrate safe and hygienic practices when producing hot sauces
19
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of Producing basic meat dishes
Verified
Key Learning Objectives:
- Identify different cuts of meat suitable for basic dishes
- Describe appropriate cooking methods for various meat cuts
- Explain the importance of temperature control during cooking
- Apply techniques for finishing and presenting meat dishes
- Evaluate the quality of finished meat dishes
20
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic vegetable dishes
Verified
Key Learning Objectives:
- Identify suitable vegetables for basic dishes and their preparation requirements
- Describe appropriate cooking methods for different vegetable types
- Apply correct techniques to cook vegetables to the required standard
- Finish vegetable dishes with appropriate garnishes and accompaniments
- Present vegetable dishes attractively on appropriate serviceware
- Maintain food safety and hygiene during vegetable preparation and cooking
21
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic cakes, sponges and scones
Verified
Key Learning Objectives:
- Describe the functions of key ingredients used in cakes, sponges, and scones.
- Explain the differences between creaming, rubbing-in, and whisking methods.
- Apply appropriate mixing methods to produce cakes, sponges, and scones.
- Evaluate the quality of baked products against specified criteria.
- Demonstrate safe and hygienic practices when producing baked goods.
- Finish cakes, sponges, and scones using appropriate techniques.
- Adapt basic recipes to meet dietary or customer requirements.
22
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of Completing Kitchen documentation
Verified
Key Learning Objectives:
- Identify different types of kitchen documentation used in a professional kitchen
- Explain the purpose of each type of kitchen documentation
- Describe the importance of completing kitchen documentation accurately and legibly
- Outline the legal and food safety requirements associated with kitchen documentation
- Apply procedures for completing kitchen documentation correctly
23
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Effective Teamwork
Verified
Key Learning Objectives:
- Explain the importance of organising own work in a catering environment
- Describe methods for supporting team members in a kitchen
- Identify opportunities for own learning and development
- Apply techniques for effective time management in food preparation
- Demonstrate effective communication within a team
- Evaluate the impact of teamwork on food production quality
24
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)
Principles of producing basic poultry dishes
Verified
Key Learning Objectives:
- Know how to cook basic poultry dishes, Know how to finish basic poultry dishes
Regulatory & Verification Details
- Qualification Number (QN)
- 600/3221/2
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Oct 2011