VTCT Skills
Level 2
QN: 601/2105/1
Curriculum Active
VTCT Skills Level 2 Diploma in Food, Beverage and Professional Cookery Studies
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 756 hours.
Qualification Level
Level 2
Awarding Body
VTCT Skills
Syllabus Units
30 Units
Guided Hours
756 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Applying workplace skills
Verified
Key Learning Objectives:
- Be able to maintain personal presentation
- Be able to work effectively with customers and colleagues
- Be able to prepare for a job application
- Be able to produce a plan to develop skills
2
Barista Skills
Verified
Key Learning Objectives:
- Be able to display drink building techniques, Will be able to clean and check equipment, Will be able to demonstrate product knowledge, Will be able to serve customers
3
Catering operations, costs and menu planning
Verified
Key Learning Objectives:
- Understand the organisation of kitchens
- Be able to plan and prepare menus for catering operations
- Understand basic costs associated with the catering industry
- Be able to apply basic calculations used in catering operations
4
Drinks service
Verified
Key Learning Objectives:
- Know how to take customer orders
- Know how to serve alcoholic and non-alcoholic drinks
- Know the appropriate legislation that relates to the serving of alcoholic drinks
- Be able to prepare and serve drinks and accompaniments
5
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
6
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
7
Food service
Verified
Key Learning Objectives:
- Understand how to serve food at the table
- Be able to greet customers and take orders
- Be able to silver serve food
- Be able to serve customers’ orders at the table
- Be able to clear finished courses and maintain the dining area
8
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
9
Handling payments and maintaining the payment point
Verified
Key Learning Objectives:
- Be able to deal with payments
- Be able to open
- maintain and close a payment point
- Understand the security procedures at the payment point
10
Health and safety in catering and hospitality
Verified
Key Learning Objectives:
- Understand the importance of health and safety in the catering and hospitality industry
- Be able to identify hazards in the catering and hospitality workplace
- Understand how to control hazards in the workplace
- Understand how to maintain a healthy and safe workplace
11
Healthier food and special diets
Verified
Key Learning Objectives:
- Understand the principle of balanced diets
- Understand how to plan and provide special diets
12
Investigate the catering and hospitality industry
Verified
Key Learning Objectives:
- Understand the hospitality and catering industry
- Understand the national and international employment opportunities available in the hospitality industry
13
Legislation in food and beverage service
Verified
Key Learning Objectives:
- Understand how legislation impacts on the service of food and beverages
14
Menu knowledge and design
Verified
Key Learning Objectives:
- Know menu styles
- Know service items
- Understand dietary requirements
- Understand menus and dish composition
15
Prepare and cook fish and shellfish
Verified
Key Learning Objectives:
- Be able to prepare fish and shellfish
- Be able to cook fish and shellfish
16
Prepare and cook fruit and vegetables
Verified
Key Learning Objectives:
- Be able to prepare fruit and vegetables
- Be able to cook fruit and vegetables
17
Prepare and cook meat and offal
Verified
Key Learning Objectives:
- Be able to prepare meat and offal
- Be able to cook meat and offal
18
Prepare and cook poultry
Verified
Key Learning Objectives:
- Be able to prepare poultry
- Be able to cook poultry
19
Prepare and cook rice, pasta, grains and egg dishes
Verified
Key Learning Objectives:
- Be able to prepare and cook rice
- Be able to prepare and cook pasta
- Be able to prepare and cook grains
- Be able to prepare and cook eggs
20
Prepare and cook stocks, soups and sauces
Verified
Key Learning Objectives:
- Be able to prepare and cook stocks
- Be able to prepare and cook soups
- Be able to prepare and cook sauces
21
Principles of beverage product knowledge
Verified
Key Learning Objectives:
- Know the characteristics of non-alcoholic beverages
- Know types of beers, ciders and perrys and how they are served
- Understand the characteristics and mixing of cocktails
- Understand the characteristics of spirits and liqueurs
- Understand the characteristics of wine and how they relate to food
22
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
23
Principles of Promoting Additional Services or Products to Customers
Verified
Key Learning Objectives:
- Know the importance of promoting additional services or products that are available
- Know how to promote additional services or products to customers to benefit organisations and its customers
24
Principles of Providing a Buffet and Carvery Service
Verified
Key Learning Objectives:
- Know how to prepare and maintain a buffet and carvery display
- Know how to serve and assist customers at a buffet and carvery display
25
Produce biscuit, cake and sponge products
Verified
Key Learning Objectives:
- Prepare and cook biscuit, cake and sponge products, Finish biscuit, cake and sponge products
26
Produce fermented dough products
Verified
Key Learning Objectives:
- Prepare and cook fermented dough products, Finish fermented dough products
27
Produce hot and cold desserts and puddings
Verified
Key Learning Objectives:
- Prepare and cook cold desserts, Finish cold desserts
- Prepare and cook hot desserts and puddings, Finish hot desserts and puddings
28
Produce paste products
Verified
Key Learning Objectives:
- Prepare and cook paste products, Finish paste products
29
Provide a counter and takeaway service
Verified
Key Learning Objectives:
- Be able to serve customers at the counter
- Know how to serve customers at the counter
- Be able to maintain counter and service areas
- Know how to maintain counter and service areas
30
Service of hot beverages
Verified
Key Learning Objectives:
- Be able to identify, check and clean equipment
- Be able to prepare and serve coffees
- Be able to prepare and serve hot chocolate
- Be able to prepare and serve teas
Regulatory & Verification Details
- Qualification Number (QN)
- 601/2105/1
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jan 2014