BIIAB Level 2 Certificate In Hospitality and Catering Principles (Food Production and Cooking)
601/6227/2
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: BIIAB (Recognised)
- Total credits: 16
- Guided learning hours: 98
- Total qualification time: 160
- Assessment methods: Multiple Choice Examination, Portfolio of Evidence, Practical Demonstration/Assignment
Units (24)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Effective Teamwork RN5118/Y/600/0616 |
Level 1 | 2 | 19 |
Principles of Providing a Counter and Takeaway Service RN5118/T/502/8297 |
Level 1 | 1 | 6 |
Safe, Hygienic and Secure Working Environments in Hospitality RN5118/R/600/0615 |
Level 1 | 2 | 16 |
Dealing with Payments RN5118/L/600/1133 |
Level 2 | 1 | 9 |
Food safety in catering RN5118/H/502/0132 |
Level 2 | 1 | 9 |
Giving Customers a Positive Impression RN5118/D/600/0617 |
Level 2 | 2 | 18 |
Principles of Completing Kitchen documentation RN5118/H/502/8313 |
Level 2 | 1 | 7 |
Principles of Customer Service in Hospitality Leisure Travel and Tourism RN5118/T/600/1059 |
Level 2 | 1 | 10 |
Principles of how to maintain an efficient use of resources in the kitchen RN5118/R/502/8257 |
Level 2 | 2 | 11 |
Principles of preparing meals for distribution RN5118/R/502/8274 |
Level 2 | 1 | 6 |
Principles of producing basic bread and dough products RN5118/M/502/8279 |
Level 2 | 1 | 7 |
Principles of producing basic cakes, sponges and scones RN5118/H/502/8280 |
Level 2 | 1 | 8 |
Principles of producing basic fish dishes RN5118/K/502/8281 |
Level 2 | 1 | 9 |
Principles of producing basic hot and cold desserts RN5118/T/502/8283 |
Level 2 | 2 | 9 |
Principles of producing basic hot sauces RN5118/J/502/8286 |
Level 2 | 1 | 8 |
Principles of Producing basic meat dishes RN5118/A/502/8284 |
Level 2 | 1 | 9 |
Principles of producing basic pasta dishes RN5118/F/502/8285 |
Level 2 | 2 | 5 |
Principles of producing basic pastry products RN5118/R/502/8288 |
Level 2 | 1 | 8 |
Principles of producing basic poultry dishes RN5118/L/502/8290 |
Level 2 | 1 | 9 |
Principles of producing basic rice, pulse and grain dishes RN5118/R/502/8291 |
Level 2 | 1 | 8 |
Principles of producing basic vegetable dishes RN5118/H/502/8294 |
Level 2 | 1 | 9 |
Principles of producing cold starters and salads RN5118/K/502/8295 |
Level 2 | 1 | 9 |
Principles of producing flour, dough and tray baked products RN5118/H/502/8330 |
Level 2 | 2 | 9 |
Principles of setting up and closing the kitchen RN5118/T/502/8316 |
Level 2 | 1 | 7 |