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NCFE Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)

Ref:
601/0416/8
Sector:
Retail and Commercial Enterprise
Features:
Learning Resources Available
Registration and Certification Fee
£67.00

Level
Level 2
Minimum entry age
16
GLH
180
TQT
260
Credit Value
26
This qualification is aimed at learners aged 16 and above. It is designed for those who work within the hospitality sector. It provides learners with an opportunity to develop the skills, knowledge and understanding to work in a wide range of job roles. There are no specific recommended prior learning requirements for this qualification. However, learners may find it helpful if they’ve already achieved a Level 1 qualification.

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. Principles of How To Maintain, Handle and Clean Knives (Y/502/8258)
  4. Food Safety in Catering (H/502/0132)

Optional units

  1. Preparation, Cooking and Finishing of Fish Dishes (A/600/0639)
  2. Preparation, Cooking and Finishing of Poultry Dishes (J/600/0644)
  3. Preparation, Cooking and Finishing of Meat Dishes (T/600/0641)
  4. Preparation, Cooking and Finishing of Vegetable Dishes (Y/600/0647)
  5. Principles of Preparing Cooking and Finishing Basic Egg Dishes (A/502/8267)
  6. Principles of Preparing, Cooking and Finishing Basic Rice Dishes (A/502/8270)
  7. Principles of Making Basic Stocks (D/502/8259)
  8. Principles of Preparing Cooking and Finishing Basic Hot Sauces (F/502/8268)
  9. Principles of Preparing, Cooking and Finishing Noodle Dishes (F/502/8271)
  10. Principles of Preparing and Cooking Food Using a Tandoor (H/502/8263)
  11. Principles of Preparing, Cooking and Finishing Game Dishes (H/502/8277)
  12. Principles of Completing Kitchen Documentation (H/502/8313)
  13. Principles of Preparing Cooking and Finishing Basic Pulse Dishes (J/502/8269)
  14. Principles of Preparing, Cooking and Finishing Basic Grain Dishes (J/502/8272)
  15. Principles of Processing Dried Ingredients Prior To Cooking (K/502/8278)
  16. Principles of Preparing and Mixing Spice and Herb Blends (K/502/8331)
  17. Principles of Preparing, Cooking and Finishing Basic Soups (L/502/8273)
  18. Principles of Preparing, Cooking and Finishing Dim Sum (M/502/8329)
  19. Principles of Preparing, Cooking and Finishing Basic Pastry Products (R/502/8310)
  20. Principles of Setting Up and Closing the Kitchen (T/502/8316)
  21. Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )

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 60104168 V1.0
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