VTCT Skills Level 2 Diploma in Food, Beverage and Professional Cookery Studies
601/2105/1
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: VTCT Skills (Recognised)
- Total credits: 49
- Guided learning hours: 321
- Total qualification time: 490
- Assessment methods: Practical Demonstration/Assignment
Units (30)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Effective Teamwork RN5198/Y/600/0616 |
Level 1 | 2 | 19 |
Provide a counter and takeaway service RN5198/L/601/5016 |
Level 1 | 3 | 30 |
Applying workplace skills RN5198/T/500/8938 |
Level 2 | 3 | 25 |
Barista Skills RN5198/J/600/8243 |
Level 2 | 2 | 20 |
Catering operations, costs and menu planning RN5198/A/601/2130 |
Level 2 | 6 | 40 |
Drinks service RN5198/D/504/4607 |
Level 2 | 2 | 15 |
Food safety in catering RN5198/H/502/0132 |
Level 2 | 1 | 9 |
Food service RN5198/T/504/4581 |
Level 2 | 6 | 50 |
Giving Customers a Positive Impression RN5198/D/600/0617 |
Level 2 | 2 | 18 |
Handling payments and maintaining the payment point RN5198/L/600/4274 |
Level 2 | 3 | 24 |
Health and safety in catering and hospitality RN5198/H/500/8935 |
Level 2 | 3 | 12 |
Healthier food and special diets RN5198/K/500/8936 |
Level 2 | 1 | 7 |
Investigate the catering and hospitality industry RN5198/D/500/8934 |
Level 2 | 4 | 20 |
Legislation in food and beverage service RN5198/F/600/4269 |
Level 2 | 2 | 12 |
Menu knowledge and design RN5198/T/600/4270 |
Level 2 | 3 | 21 |
Prepare and cook fish and shellfish RN5198/F/601/2159 |
Level 2 | 5 | 40 |
Prepare and cook fruit and vegetables RN5198/M/601/2142 |
Level 2 | 6 | 40 |
Prepare and cook meat and offal RN5198/A/601/2144 |
Level 2 | 8 | 60 |
Prepare and cook poultry RN5198/Y/601/2152 |
Level 2 | 5 | 40 |
Prepare and cook rice, pasta, grains and egg dishes RN5198/J/601/2163 |
Level 2 | 6 | 20 |
Prepare and cook stocks, soups and sauces RN5198/M/601/2139 |
Level 2 | 6 | 40 |
Principles of beverage product knowledge RN5198/A/600/4271 |
Level 2 | 4 | 34 |
Principles of Customer Service in Hospitality Leisure Travel and Tourism RN5198/T/600/1059 |
Level 2 | 1 | 10 |
Principles of Promoting Additional Services or Products to Customers RN5198/Y/502/8311 |
Level 2 | 2 | 10 |
Principles of Providing a Buffet and Carvery Service RN5198/M/502/8296 |
Level 2 | 1 | 6 |
Produce biscuit, cake and sponge products RN5198/A/601/6503 |
Level 2 | 4 | 28 |
Produce fermented dough products RN5198/J/601/6505 |
Level 2 | 4 | 28 |
Produce hot and cold desserts and puddings RN5198/L/601/6506 |
Level 2 | 3 | 24 |
Produce paste products RN5198/Y/601/6508 |
Level 2 | 3 | 20 |
Service of hot beverages RN5198/F/600/4272 |
Level 2 | 5 | 34 |