Certificate in Hospitality and Catering Principles (Professional Cookery)
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 (Professional Cookery) is a work based qualification designed to enable Learners to develop the underpinning skills, knowledge and understanding required to work in a variety of catering roles within the hospitality industry.
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 as catering staff in roles such as school cook, chef or kitchen 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 Professional Cookery
- Level 3 Award in Hospitality Supervision and Leadership Principles
- Level 3 NVQ Diploma in Hospitality Supervision and Leadership
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