City & Guilds Level 2 Diploma in Professional Cookery (7100-12)

They are able to:

Understand the parameters of basic food safety practices as relevant to the catering industry

Develop skills for employment in the catering and hospitality industry

Understand the health & safety roles and responsibilities of individuals working in catering and hospitality and of the practical implementation of these responsibilities

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

Know about kitchen organisation and the principles of menu planning.

Prepare and cook stocks, soups and sauces

Prepare and cook fruit and vegetables

Prepare and cook meat and offal

Prepare and cook poultry

Prepare and cook fish and shellfish

Prepare and cook rice, pasta, grains and egg dishes

Produce hot and cold desserts and puddings

Produce fermented dough products

This qualification is regulated by OFQUAL

https://www.gov.uk/government/organisations/ofqual

This qualification is regulated by Qualification Wales ( https://www.qualificationswales.org/english/ )

This qualification is regulated by CCEA in Northern Ireland ( https://ccea.org.uk/regulation )

This qualification is regulated by SQA in Scotland ( https://accreditation.sqa.org.uk/accreditation/Awarding_Body_Approval/Approved_Awarding_Bodies )