Safe, Hygienic and Secure Working Environments in Hospitality (R/600/0615)

Effective Teamwork (Y/600/0616)

Principles of How to Maintain, Handle and Clean Knives (Y/502/8258)

Food Safety in Catering (H/502/0132)

Preparation, Cooking and Finishing of Fish Dishes (A/600/0639)

Preparation, Cooking and Finishing of Poultry Dishes (J/600/0644)

Preparation, Cooking and Finishing of Meat Dishes (T/600/0641)

Preparation, Cooking and Finishing of Vegetable Dishes (Y/600/0647)

Principles of Preparing Cooking and Finishing Basic Egg Dishes (A/502/8267)

Principles of Preparing, Cooking and Finishing Basic Rice Dishes (A/502/8270)

Principles of Making Basic Stocks (D/502/8259)

Principles of Preparing Cooking and Finishing Basic Hot Sauces (F/502/8268)

Principles of Preparing, Cooking and Finishing Noodle Dishes (F/502/8271)

Principles of Preparing and Cooking Food Using a Tandoor (H/502/8263)

Principles of Preparing, Cooking and Finishing Game Dishes (H/502/8277)

Principles of Completing Kitchen Documentation (H/502/8313)

Principles of Preparing Cooking and Finishing Basic Pulse Dishes (J/502/8269)

Principles of Preparing, Cooking and Finishing Basic Grain Dishes (J/502/8272)

Principles of Processing Dried Ingredients Prior to Cooking (K/502/8278)

Principles of Preparing and Mixing Spice and Herb Blends (K/502/8331)

Principles of Preparing, Cooking and Finishing Basic Soups (L/502/8273)

Principles of Preparing, Cooking and Finishing Dim Sum (M/502/8329)

Principles of Preparing, Cooking and Finishing Basic Pastry Products (R/502/8310)

Principles of Setting Up and Closing the Kitchen (T/502/8316)

Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )