NCFE Level 2 Certificate in Hospitality and Catering Principles
This qualification is designed for students with an interest in food and cookery. The course provides experience of using different cooking skills and methods to enable students to use these within further education or an apprenticeship. This will also provide a basic understanding of the skills required for a career in the food industry.
How will I learn?
Woodpecker Court has catering facilities on-site which allow students to develop their cooking skills and methods during practical tasks.
What will I learn?
Unit 1 Safe, hygienic, and secure working environments in hospitality - students develop knowledge about basic health, hygiene, safety and security, which can be applied to a hospitality environment.
Unit 2 Effective teamwork – students develop knowledge to make useful contributions to the team of people they work with.
Unit 3 Food safety in catering – students study a range of food safety skills and develop knowledge of basic food safety practice within the food safety and catering industry.
Unit 4 Principles of producing basic meat dishes – students learn how to cook and finish basic meat dishes. Students also develop knowledge of different cuts of meat and how to prepare and present them.
Unit 5 Principles of producing basic pasta dishes – students develop knowledge of how to cook and finish basic pasta dishes.
Unit 6 Principles of producing basic cakes, sponges and scones – students study different preparation, cooking and finishing methods of basic cakes, sponges and scones.
Unit 8 Principles of producing flour, dough and tray-baked products – students learn how to prepare flour, dough and tray bakes, as well as how to correctly store items not for immediate use. Students also develop knowledge of baking and frying products such as biscuits and scones.
Unit 9 Principles of producing basic hot sources – students learn how to prepare and present cooked sauces. Students also develop knowledge of the importance of using the correct equipment and keeping sauces at the required temperature when cooking, holding and serving.
Unit 12 Principles of producing basic poultry dishes – students learn how to cook, prepare and present poultry dishes. Students also develop knowledge of how to cook poultry correctly.
Unit 13 Principles of producing basic bread and dough products – students learn how to prepare, cook and finish basic bread and dough products.
Unit 17 Principles of completing kitchen documentation – students learn how to complete, copy and store kitchen documentation correctly. Students will understand what needs to be recorded, why it needs to be recorded and how to comply with current legislation.
Unit 21 Principles of setting up and closing the kitchen – Students learn how to prepare utensils and equipment for use in the kitchen. Students learn the legal requirements of storing food when the kitchen is closed and how to close the kitchen correctly.
Method of assessment
Students will be assessed through coursework portfolios.
This course provides students with experience and understanding to enable them to use these within further education or an apprenticeship.