City & Guilds Level 2 Certificate In Hospitality and Catering Principles (Professional Cookery)
600/0832/5
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: City & Guilds Limited (Recognised)
- Total credits: 26
- Guided learning hours: 143
- Total qualification time: 260
- Assessment methods: Multiple Choice Examination
Units (25)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Effective Teamwork RN6142/Y/600/0616 |
Level 1 | 2 | 19 |
Principles of how to maintain, handle and clean knives RN6142/Y/502/8258 |
Level 1 | 2 | 11 |
Safe, Hygienic and Secure Working Environments in Hospitality RN6142/R/600/0615 |
Level 1 | 2 | 16 |
Food safety in catering RN6142/H/502/0132 |
Level 2 | 1 | 9 |
Preparation, Cooking and Finishing of Fish Dishes RN6142/A/600/0639 |
Level 2 | 3 | 26 |
Preparation, Cooking and Finishing of Meat Dishes RN6142/T/600/0641 |
Level 2 | 3 | 26 |
Preparation, Cooking and Finishing of Poultry Dishes RN6142/J/600/0644 |
Level 2 | 3 | 26 |
Preparation, Cooking and Finishing of Vegetable Dishes RN6142/Y/600/0647 |
Level 2 | 3 | 26 |
Principles of Completing Kitchen documentation RN6142/H/502/8313 |
Level 2 | 1 | 7 |
Principles of Customer Service in Hospitality Leisure Travel and Tourism RN6142/T/600/1059 |
Level 2 | 1 | 10 |
Principles of making basic stocks RN6142/D/502/8259 |
Level 2 | 1 | 7 |
Principles of preparing and cooking food using a tandoor RN6142/H/502/8263 |
Level 2 | 1 | 9 |
Principles of preparing and mixing spice and herb blends RN6142/K/502/8331 |
Level 2 | 1 | 9 |
Principles of preparing cooking and finishing basic egg dishes RN6142/A/502/8267 |
Level 2 | 2 | 9 |
Principles of preparing cooking and finishing basic hot sauces RN6142/F/502/8268 |
Level 2 | 2 | 9 |
Principles of preparing cooking and finishing basic pulse dishes RN6142/J/502/8269 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing basic grain dishes RN6142/J/502/8272 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing basic pastry products RN6142/R/502/8310 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing basic rice dishes RN6142/A/502/8270 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing basic soups RN6142/L/502/8273 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing dim sum RN6142/M/502/8329 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing game dishes RN6142/H/502/8277 |
Level 2 | 2 | 9 |
Principles of preparing, cooking and finishing noodle dishes RN6142/F/502/8271 |
Level 2 | 1 | 8 |
Principles of processing dried ingredients prior to cooking RN6142/K/502/8278 |
Level 2 | 1 | 7 |
Principles of setting up and closing the kitchen RN6142/T/502/8316 |
Level 2 | 1 | 7 |