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    Edexcel Vocational Food Preparation and Nutrition

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    Ofqual Regulated: 500/8196/2
    Course version · 500/8196/2Version from Sept 2020Change version

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    Official Regulatory Specification

    Regulated by the Office of Qualifications and Examinations Regulation (Ofqual) in England

    View on Ofqual Register (opens the official government register in a new tab)
    Qualification Number (QN)
    500/8196/2
    Awarding Organisation
    Pearson Edexcel
    Regulatory Type
    Vocationally-Related Qualification
    National Level & Units
    Vocational • 26 units
    Sector Subject Area: Hospitality and catering
    This qualification is officially accredited under the national framework. Credits and certified outcomes are recognised by employers, further education colleges, and training providers throughout the UK.

    Qualification Units

    26 units

    How this qualification is graded

    Assessment follows the awarding organisation’s published requirements. Check the exact unit methods and grading rules with your provider.

    European Food

    Know the equipment, commodities and methods required to prepare and cook different examples of European food. Know the styles of food and types of dishes that are prepared and cooked in Europe. Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when creating European dishes

    4 learning outcomes

    Supervisory skills in the hospitality industry

    Be able to apply and monitor good health and safety practices. Be able to explain how to apply staff supervisory skills within a small team

    2 learning outcomes

    Advanced skills and techniques in producing desserts and petits fours

    Be able to produce hot, cold and frozen desserts. Be able to produce petits fours and friandises

    2 learning outcomes

    The Principles of Food Safety Supervision for Catering

    Understand the role of the supervisor in ensuring compliance with food safety legislation. Understand the application and monitoring of good hygiene practice. Understand how to implement food safety management procedures

    4 learning outcomes

    Accommodation Operations in Hospitality

    Know the structure, role and responsibilities of staff in accommodation operations. Understand the methods and documentation used to maintain standards in accommodation operations. Be able to clean and service rooms, using appropriate cleaning agents, equipment, resources and methods

    4 learning outcomes

    Industry-related Project in Hospitality

    Be able to identify opportunities for a hospitality project. Be able to plan and research the hospitality project. Be able to carry out and monitor the hospitality project

    4 learning outcomes

    Principles of Supervising Customer Service Performance in Hospitality Leisure Travel and Tourism

    Understand how to develop a customer service culture within their business. Understand how to build teams and motivate colleagues through techniques such as on-site coaching. Understand how to effectively monitor and communicate levels of customer service performance

    3 learning outcomes

    Food and Drinks Service

    Understand the importance of the meal experience in food and drink service operations. Be able to organise the preparation and layout of a food and drink service operation. Be able to provide food and drink service and customer service in a professional, safe and hygienic manner

    4 learning outcomes

    Asian Food

    Know the equipment, commodities, storage and cooking methods required to prepare and cook Asian food. Know the historical influences on Asian food, the styles of food, and the types of dishes that are prepared and cooked in Asia. Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when creating Asian dishes

    4 learning outcomes

    Alcoholic Beverage Service

    Know different types of alcoholic beverages and appropriate matches with food. Know the storage and equipment requirements of common types of alcoholic beverages. Be able to serve alcoholic beverages

    5 learning outcomes

    E-business for Hospitality

    Know about e-business in the hospitality industry. Know the benefits of e-business and its impacts for hospitality businesses. Understand the barriers to the development of e-business within hospitality businesses

    4 learning outcomes

    Hospitality Business Enterprise

    Know the legal and financial considerations that affect the start-up of small hospitality businesses. Be able to produce an outline hospitality business enterprise proposal. Be able to plan and set up a hospitality business

    4 learning outcomes

    Providing Customer Service in Hospitality

    Understand the role of communication, presentation and team. work in customer service in hospitality. Be able to provide customer service to meet the needs of customers in different hospitality situations

    3 learning outcomes

    Environment and Sustainability in Hospitality

    Know the impact of the hospitality industry on the environment. Understand the conflicting needs of different stakeholders with respect to hospitality. Understand the measures taken by the hospitality industry to ensure a sustainable environment

    4 learning outcomes

    Human Resources in Hospitality

    Know human resource issues, responsibilities and policies in hospitality businesses. Understand recruitment, selection and induction procedures in hospitality businesses. Understand appraisal, grievance, disciplinary and termination procedures in hospitality businesses

    4 learning outcomes

    Front Office Operations in Hospitality

    Know the structure, role and requirements of front office operations within hospitality businesses. Be able to use systems and procedures involved in reservations and registration. Be able to use systems and procedures involved in guest accounting

    4 learning outcomes

    Marketing for Hospitality

    Know marketing strategies and principles as used in the hospitality industry. Know how marketing research is used in hospitality businesses. Know how market environment analysis is used to identify opportunities and potential strategies

    4 learning outcomes

    Contemporary World Food

    Be able to plan menus taking into account current developments in contemporary world food. Know the commodities used in contemporary world food. Be able to prepare, cook and present contemporary world dishes, using professional, safe and hygienic working practices

    4 learning outcomes

    Events Organisation in Hospitality

    Know features of different types of events. Know tasks and skills required for event management. Understand planning considerations for event management

    4 learning outcomes

    Planning and Managing a Hospitality Event

    Know characteristics of events in the hospitality industry. Be able to produce a proposal for an event from a client brief. Be able to plan events

    4 learning outcomes

    Personal and Professional Development in Hospitality

    Know the sources of careers information and career progression routes. Be able to complete a development plan by carrying out a personal assessment. Be able to monitor personal and professional development plans and propose further development activities

    4 learning outcomes

    The Hospitality Industry

    Understand the scale and diversity of the hospitality industry. Understand the classification systems and their standards. Know the organisation and structure of hospitality businesses

    4 learning outcomes

    Personal Selling and Promotional Skills for Hospitality

    Know how personal selling and promotional activities benefit hospitality businesses. Know the various types of customers and the factors that influence their decisions to purchase. Be able to design promotions for use in hospitality businesses

    4 learning outcomes

    Principles of Nutrition for Healthier Food and Special Diets

    Understand the importance and principles of balanced diets. Understand food labelling and nutritional information. Understand special dietary needs

    4 learning outcomes

    Financial Control in Hospitality

    Understand the principles of goods selection in hospitality. Understand costing and pricing in hospitality. Be able to apply controlling and accounting methods for resources in hospitality

    4 learning outcomes

    Food Service Organisation

    Know the organisation of staff and service methods within food service operations. Understand food service practices and procedures and liaison with other departments. Understand the importance of legislation and regulations within food service organisation

    4 learning outcomes

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