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Food Production and Cooking (Hospitality and Catering) Level 2
20
Topic count
Each topic equates to a unit of the curriculum
33
i-ACT count
Each i-ACT delivers one lesson of underpinning knowledge, including both theory and assessment modules
194
i-Practice count
Each i-Practice simulates a practical task, including training and assessment modules
Overview

The course aims to provide you with the knowledge and essential skills to enable you to carry out food production and cooking duties in a wide range of organisations.

Outcomes
On completion of this course you will be able to:
  • Understand the legislation in the food and hospitality business
  • Understand food allergies when producing dishes for individuals who suffer from food allergies
  • Maintain a safe and secure working environment and follow emergency procedures when necessary
  • Understand and apply the principles and practices of effective teamwork to enhance your team's productivity and performance
  • Maintain personal hygiene and food safety when storing, preparing and cooking food
  • Contribute to kitchen control and efficiency
  • Maintain and deal with customer payments
  • Produce basic fish dishes
  • Produce basic meat dishes
  • Produce basic poultry dishes
  • Produce basic vegetable dishes
  • Produce basic hot sauces
  • Produce basic pasta dishes
  • Produce basic bread and dough products
  • Produce basic pastry products, cakes, sponges and scones
  • Produce basic hot and cold desserts
  • Produce cold starters and salads
  • Present menu items according to a defined brand standard
  • Give customers a positive impression of yourself and your organization
  • Produce healthier dishes
Where this will lead

Food Production and Cooking Level 2 can lead to a career in a wide range of hospitality and catering businesses and/or you can choose to progress to further studies in the industry.

Estimated learning hours

101.25