City and Guilds Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery), 7100

Units

In this course the following three units are mandatory:

  • Assignment 702: Developing skills for employment in the catering and hospitality industry
  • Assessment 202: Food safety in catering
  • Assignment 703: Health and safety in catering and hospitality
  • Assignment 704: Healthier foods and special diets
  • Assignment 705: Catering operations, costs and menu planning
  • Assessment 707: Prepare and cook stocks, soups and sauces
  • Assessment 708: Prepare and cook fruit and vegetables
  • Assessment 709: Prepare and cook meat and offal
  • Assessment 710: Prepare and cook poultry
  • Assessment 711: Prepare and cook fish and shellfish
  • Assessment 712: Prepare and cook rice, pasta, grains and egg dishes
  • Assessment 713: Produce hot and cold desserts and puddings
  • Assessment 714: Produce paste products
  • Assessment 715: Produce biscuit, cake and sponge products
  • Assessment 716: Produce fermented dough products
  • Assessment 717: Professional cookery – craft assessment

All of the above topics will be taught over the recommended 438 guided learning hours.

To find out more about our City and Guilds Level 2 Certificate in Professional Cookery and Hospitality, contact us now. Alternatively, if you think you’re ready to apply, visit the ‘How to Apply’ page.