VTCT Skills
Level 2
QN: 600/4850/5
Curriculum Active
VTCT Skills Level 2 Diploma in Professional Cookery
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Occupational Qualification. Total guided learning hours: 453 hours.
Qualification Level
Level 2
Awarding Body
VTCT Skills
Syllabus Units
16 Units
Guided Hours
453 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
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
3
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
4
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
5
Healthier food and special diets
Verified
Key Learning Objectives:
- Understand the principle of balanced diets
- Understand how to plan and provide special diets
6
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
7
Prepare and cook fish and shellfish
Verified
Key Learning Objectives:
- Be able to prepare fish and shellfish
- Be able to cook fish and shellfish
8
Prepare and cook fruit and vegetables
Verified
Key Learning Objectives:
- Be able to prepare fruit and vegetables
- Be able to cook fruit and vegetables
9
Prepare and cook meat and offal
Verified
Key Learning Objectives:
- Be able to prepare meat and offal
- Be able to cook meat and offal
10
Prepare and cook poultry
Verified
Key Learning Objectives:
- Be able to prepare poultry
- Be able to cook poultry
11
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
12
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
13
Produce biscuit, cake and sponge products
Verified
Key Learning Objectives:
- Prepare and cook biscuit, cake and sponge products, Finish biscuit, cake and sponge products
14
Produce fermented dough products
Verified
Key Learning Objectives:
- Prepare and cook fermented dough products, Finish fermented dough products
15
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
16
Produce paste products
Verified
Key Learning Objectives:
- Prepare and cook paste products, Finish paste products
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4850/5
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2012