City & Guilds Level 2 Diploma in Professional Cookery (7100-12)
Issued by
City & Guilds
This qualification is aimed at chefs with some basic skills and experience as a chef, probably from a role where they work under supervision. The minimum age of learners is 16. QAN (601/0717/0)
Skills
Earning Criteria
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They are able to:
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Understand the parameters of basic food safety practices as relevant to the catering industry
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Develop skills for employment in the catering and hospitality industry
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Understand the health & safety roles and responsibilities of individuals working in catering and hospitality and of the practical implementation of these responsibilities
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Understand the importance of good health and the principles of a balanced diet and to apply best practice in the preparation, cooking and serving of dishes, to ensure that changes in nutritional value are minimised
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Know about kitchen organisation and the principles of menu planning.
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Prepare and cook stocks, soups and sauces
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Prepare and cook fruit and vegetables
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Prepare and cook meat and offal
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Prepare and cook poultry
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Prepare and cook fish and shellfish
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Prepare and cook rice, pasta, grains and egg dishes
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Produce hot and cold desserts and puddings
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Produce fermented dough products
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This qualification is regulated by OFQUAL
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https://www.gov.uk/government/organisations/ofqual