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Support Materials Qualification Specification Adaptations

NCFE Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking)

Retail and Commercial Enterprise
Learning Resources Available
Registration and Certification Fee

Level 2
Minimum entry age
Credit Value
This qualification is aimed at learners aged 16 and above. It is designed for those who work, or are seeking to work, within the hospitality sector. It provides learners with an opportunity to demonstrate their knowledge, understanding and skills in food production and cooking.

Qualification Specification
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This document contains everything you need to know about this qualification and should be used by everyone involved in its planning, delivery and assessment.

Purpose Statement
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This document outlines the content of this qualification, who it’s designed for, and the opportunities it could lead to.

Mandatory units

  1. Safe, Hygienic and Secure Working Environments in Hospitality (R/600/0615)
  2. Effective Teamwork (Y/600/0616)
  3. Food Safety in Catering (H/502/0132)

Optional units

  1. Principles of Producing Basic Meat Dishes (A/502/8284)
  2. Principles of Producing Basic Pasta Dishes (f/502/8285)
  3. Principles of Producing Basic Cakes, Sponges and Scones (H/502/8280)
  4. Principles of Producing Basic Vegetable Dishes (H/502/8294)
  5. Principles of Producing Flour, Dough and Tray Baked Products (H/502/8330)
  6. Principles of Producing Basic Hot Sauces (J/502/8286)
  7. Principles of Producing Basic Fish Dishes (K/502/8281)
  8. Principles of Producing Cold Starters and Salads (K/502/8295)
  9. Principles of Producing Basic Poultry Dishes (L/502/8290)
  10. Principles of Producing Basic Bread and Dough Products (M/502/8279)
  11. Principles of Producing Basic Pastry Products (R/502/8288)
  12. Principles of Producing Basic Rice, Pulse and Grain Dishes (R/502/8291)
  13. Principles of Producing Basic Hot and Cold Desserts (T/502/8283)
  14. Principles of Completing Kitchen Documentation (H/502/8313)
  15. Principles of How To Maintain an Efficient Use of Resources in the Kitchen (R/502/8257)
  16. Principles of Preparing Meals for Distribution (R/502/8274)
  17. Principles of Providing a Counter and Takeaway Service (T/502/8297)
  18. Principles of Setting Up and Closing the Kitchen (T/502/8316)
  19. Giving Customers a Positive Impression (D/600/0617)
  20. Dealing With Payments (L/600/1133)
  21. Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )

Endorsed by

Internal assessments will go ahead in 2021/22, therefore moving away from results being based on Teacher Assessed Grades (TAGs) used in 2020 to 2021, where this has been permitted. Students need to prepare a portfolio of evidence. We encourage centres to review our guidance on the types of evidence, and evidence capture, that we permit including e.g. the use of video, photos and other digital means of demonstrating knowledge and skills.

For further information please see the 2021/22 adaptation addendum document below.

2021-22 AT 60105112 V1.0
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Pathway to progression

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