Certificate in Hospitality and Catering Principles (Kitchen Services)
Assessment Requirements Portfolio of Evidence
This qualification is internally assessed and internally quality assured by Centre staff and externally quality assured by Innovate Awarding External Quality Advisors (EQAs).
Aims and Objectives of the Qualification
The Level 2 Certificate in Hospitality and Catering Principles (Kitchen Services) is designed for Learners employed in catering roles in across a range of sectors. This is a knowledge based qualification, which will allow Learners to develop the generic knowledge, skills and understanding essential for working in a catering environment, such as maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team and maintaining food safety in a catering environment.
Learners are required to take three mandatory units which cover the generic knowledge and understanding needed in a catering environment. They then have a choice of optional units covering different areas within food production and cooking, as well as general activities and customer service.
There are no formal entry requirements for this qualification.
This qualification is suitable for those who work within the hospitality sector. It provides Learners with an opportunity to demonstrate their competence in a wide range of job roles.
Learners who achieve this qualification could progress into or within employment in catering roles such as kitchen assistant, school or general cook or catering team member, and/or continue their study in the same or related vocational area.
On completion of this qualification, Learners may progress to:
- Level 2 NVQ Diploma in Kitchen Services
- Level 2 NVQ Diploma in Hospitality Services
- Level 3 Award in Hospitality Supervision and Leadership Principles
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