NCFE Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking)
Ref:
601/0511/2
Sector:
Retail and Commercial Enterprise
Registration & certification fee:
£54.00
Level:
Level 2
Minimum entry age:
16
GLH:
98
TQT:
160
Credit value:
16
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This qualification is now withdrawn and we are no longer able to take learner registrations. The support materials for this qualification will not be updated.
A suitable replacement/alternative to this withdrawn qualification is NCFE Level 2 Certificate in Food and Cookery Skills (603/3911/1)
Support materials
Qualification specification (PDF | 1147 KB)
Qualification specification (Word) (DOCX | 570 KB)
Purpose statement (PDF | 104 KB)
Support Handbook (PDF | 327 KB)
Unit breakdown
Safe, Hygienic and Secure Working Environments in Hospitality (R/600/0615)
Effective Teamwork (Y/600/0616)
Food Safety in Catering (H/502/0132)
Principles of Producing Basic Meat Dishes (A/502/8284)
Principles of Producing Basic Pasta Dishes (f/502/8285)
Principles of Producing Basic Cakes, Sponges and Scones (H/502/8280)
Principles of Producing Basic Vegetable Dishes (H/502/8294)
Principles of Producing Flour, Dough and Tray Baked Products (H/502/8330)
Principles of Producing Basic Hot Sauces (J/502/8286)
Principles of Producing Basic Fish Dishes (K/502/8281)
Principles of Producing Cold Starters and Salads (K/502/8295)
Principles of Producing Basic Poultry Dishes (L/502/8290)
Principles of Producing Basic Bread and Dough Products (M/502/8279)
Principles of Producing Basic Pastry Products (R/502/8288)
Principles of Producing Basic Rice, Pulse and Grain Dishes (R/502/8291)
Principles of Producing Basic Hot and Cold Desserts (T/502/8283)
Principles of Completing Kitchen Documentation (H/502/8313)
Principles of How to Maintain an Efficient Use of Resources in the Kitchen (R/502/8257)
Principles of Preparing Meals for Distribution (R/502/8274)
Principles of Providing a Counter and Takeaway Service (T/502/8297)
Principles of Setting Up and Closing the Kitchen (T/502/8316)
Giving Customers a Positive Impression (D/600/0617)
Dealing With Payments (L/600/1133)
Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )