Highfield Level 2 Diploma for Professional Cooks (RQF)
603/7117/1
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Highfield Qualifications (Recognised)
- Total credits: 67
- Guided learning hours: 365
- Total qualification time: 670
- Assessment methods: Multiple Choice Examination, Portfolio of Evidence
Units (13)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Introduction to the Hospitality and Catering Industry RN5219/L/618/6316 |
Level 1 | 1 | 8 |
Principles of Kitchen Equipment and Knife Skill Techniques RN5219/F/618/5793 |
Level 1 | 2 | 15 |
Workplace Standards and Professional Development in the Catering Industry RN5219/J/618/5794 |
Level 1 | 2 | 10 |
Cold Food Preparation and Presentation RN5219/R/618/5801 |
Level 2 | 8 | 50 |
Cooking Methods: Baking, Roasting and Grilling RN5219/Y/618/6321 |
Level 2 | 15 | 75 |
Cooking Methods: Boiling, Poaching and Steaming RN5219/R/618/6320 |
Level 2 | 15 | 75 |
Cooking Methods: Frying RN5219/Y/618/6318 |
Level 2 | 6 | 35 |
Cooking Methods: Stewing and Braising RN5219/D/618/6319 |
Level 2 | 12 | 60 |
Culinary Numeracy and Units of Measurement RN5219/L/618/5795 |
Level 2 | 1 | 7 |
Health and Safety within the Workplace RN5219/L/615/5244 |
Level 2 | 1 | 6 |
Introduction to Nutrition and Diets RN5219/R/618/6317 |
Level 2 | 2 | 10 |
Principles of Food Safety for Catering RN5219/L/617/7261 |
Level 2 | 1 | 7 |
Environmental Awareness in the Catering Industry RN5219/L/618/5800 |
Level 3 | 1 | 7 |