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Hospitality And Catering Principles (Professional Cookery) C&G Level 2 Certificate at Alert Training UK Limited

Course description

This is a technical certificate which forms part of the Intermediate Apprenticeship in Professional Cookery and is also achievable as a standalone qualification. Testing of knowledge is via an online multiple choice assessment.

To achieve the full qualification candidates must attain a minimum of 26 credits in total.

This comprises of:

  • 7 credits from Mandatory Group A
  • At least 19 credits from Optional Group B

Course content

MANDATORY A UNITS

  • Maintain a safe, hygienic and secure working environment (2 credits)
  • Effective teamwork (2 credits)
  • Principles of maintaining, handling and cleaning knives  (2 credits)
  • Food safety in catering (1 credits)

OPTIONAL B UNITS

  • Principles of processing dried ingredients prior to cooking (1 credit)
  • Principles of preparing and mixing spice and herb blends  (1 credit)
  • Preparation, cooking and finishing of fish dishes (3 credits)
  • Preparation, cooking and finishing of meat dishes (3 credits)
  • Preparation cooking and finishing of poultry dishes (3 credits)
  • Principles of preparing, cooking and finishing of game dishes (2 credits)
  • Preparation cooking and finishing of vegetable dishes (3 credits)
  • Principles of preparing cooking and finishing of basic hot sauces (2 credits)
  • Principles of preparing cooking and finishing of basic soups (2 credits)
  • Principles of making basic stock (1 credit)
  • Principles of preparing cooking and finishing basic rice dishes (2 credits)
  • Principles of preparing cooking and finishing basic pulse dishes (2 credits)
  • Principles of preparing cooking and finishing basic egg dishes (2 credits)
  • Principles of preparing cooking and finishing basic pastry products (1 credit)
  • Principles of preparing cooking and finishing basic grain dishes (2 credits)
  • Principles of preparing cooking and finishing dim sum (2 credits)
  • Principles of preparing cooking and finishing noodle dishes (1 credit)
  • Principles of preparing and cooking food using a tandoor (1 credit)
  • Principles of completing kitchen documents  (1 credit)
  • Principles of setting up and closing the kitchen  (1 credit)
  • Principles of customer service in hospitality, leisure, travel and tourism  (1 credit)

How to apply

If you want to apply for this course, you will need to contact Alert Training UK Limited directly.

Last updated date: 10 November 2016

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