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Ref :

601/5690/9

Title :

Diploma in Kitchen Services L2 (QCF)

APPRENTICESHIP COURSE PORTFOLIO

Qualification Brief :
This work-based qualification is aimed at learners who are working, or want to work, in a wide range of hospitality and catering businesses, for example fine dining or quick service restaurants, hotels, contract caterers, armed forces, schools and care homes. It could lead to employment as a chef, fast food service assistant or kitchen assistant.
Framework Breakdown :
Functional Skills English L1, Functional Skills Maths L1
Duration :
309-323 Guided Learning Hours
Eligibility :
Pre-16, 16-18, 18+, 19+, 19+ (full level 2 or level 3 qualification), Apprenticeships
Progression :
Hospitality & Catering
Credits :
A total of 37 credits should be achieved for the full Certificate.

Ref :

601/5690/9

Title :

Diploma in Kitchen Services L2 (QCF)

APPRENTICESHIP COURSE MANDATORY UNITS

Unit Title & Description Credits
1
Maintain Food Safety When Storing, Preparing and Cooking Food
Maintain Food Safety When Storing, Preparing and Cooking Food

This unit covers the main competencies needed for preparing and cooking food safely, and focuses on the four main areas of control - cooking, cleaning, chilling and preventing cross-contamination, in addition to supplies being satisfactory. It provides staff with a broad understanding of reviewing hazards and hazard procedures such that they are part of a team maintaining food safety. This unit is appropriate to staff that directly prepare and cook food.
4
2
Working Effectively as Part of a Hospitality Team
Working Effectively as Part of a Hospitality Team

This unit assesses learners skills and knowledge when working as part of a team. Teams include line managers, supervisors as well as other people in the same team and those working at the same level. The unit includes planning and organising work, working effectively as part of a team and getting feedback from others to support his/her own learning and development.
3
3
Maintenance of a Safe, Hygienic and Secure Working Environment
Maintenance of a Safe, Hygienic and Secure Working Environment

This unit is about basic health, hygiene, safety and security. This includes maintaining a clean and hygienic personal appearance, getting any cuts and grazes treated and reporting illness and infections. The unit also covers safety and security in your workplace, helping to spot and deal with hazards and following emergency procedures when necessary.
3

Ref :

601/5690/9

Title :

Diploma in Kitchen Services L2 (QCF)

APPRENTICESHIP COURSE OPTIONAL UNITS

1 2
Unit Title & Description Credits
19
Prepare Hot and Cold Sandwiches
Prepare Hot and Cold Sandwiches

This unit is about preparing hot and cold sandwiches including: - burgers - wraps - rolls - paninis - fajitas.
2
23
Maintain an Efficient Use of Resources in the Kitchen
Maintain an Efficient Use of Resources in the Kitchen

This unit is about working in an efficient way to ensure that physical resources used in the kitchen, including energy and water, are not wasted.
3
31
Present Menu Items According to a Defined Brand Standard
Present Menu Items According to a Defined Brand Standard

This unit is about providing a consistent quality of menu items. This unit reflects the need to ensure that menu items are presented in such a way that they reflect the marketing and promotional styles used by the organisation.
3
34
Provide a Counter and Takeaway Service
Provide a Counter and Takeaway Service

This unit is about taking customers orders and serving food and drink on a counter or takeaway basis. It also covers maintaining the counter and service areas, with items such as trays and utensils, and displaying food and drink items in the correct manner.
3
39
Cook Vegetables
Cook Vegetables

Successful assessment of the unit proves that the learner has achieved the National Occupational Standards to cook vegetables.
3
40
Prepare and Finish Simple Salad and Fruit Dishes
Prepare and Finish Simple Salad and Fruit Dishes

This unit is about preparing and presenting salad and fruit dishes, for example: - fruit salad - mixed salad - grapefruit cocktail.
2
41
Prepare and Cook Fish
Prepare and Cook Fish

This unit is about preparing and cooking fish for simple dishes, for example: - fish burger - battered fish (prepared) - breaded fish (prepared) - scampi (prepared)
3
42
Prepare and Cook Meat and Poultry
Prepare and Cook Meat and Poultry

This unit is about preparing and cooking meat and poultry for simple dishes, for example: - minute steaks - burgers - chops - sausages - bacon - chicken nuggets.
4
16
Produce Basic Hot and Cold Desserts
Produce Basic Hot and Cold Desserts

This unit is about cooking and finishing basic hot and cold desserts.
3
17
Produce Cold Starters and Salads
Produce Cold Starters and Salads

This unit is about preparing and presenting cold products such as salads, bread products, pies, pates and cured meats. It also covers the holding of such foods to maintain effective food safety.
3
21
Produce Healthier Dishes
Produce Healthier Dishes

This unit is about preparing, cooking and finishing dishes which use healthier ingredients and healthier preparation, cooking and finishing techniques.
3
22
Maintain an Efficient Use of Food Resources
Maintain an Efficient Use of Food Resources

This unit is about working in an efficient way to ensure food resource wastage is limited.
4
24
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment

This unit is about operating and maintaining cooking equipment which is specific to the operation. Specialist equipment may include items specific to the operation or those which do not appear in all kitchen environments. This may include items such as pressure fryers, combination ovens and food holding systems.
4
30
Promote New Menu Items
Promote New Menu Items

This unit is about promoting menu items that have been recently introduced, and/or are being sold as part of a promotion. This includes using promotional materials such as tent cards and posters to display around the service area. The unit also reflects the competencies required to highlight new dishes that may appeal to the customer.
3
36
Complete Kitchen Documentation
Complete Kitchen Documentation

Successful assessment of the unit proves that the learner has achieved the National Occupational Standards to complete kitchen documentation.
3

Ref :

601/5690/9

Title :

Diploma in Kitchen Services L2 (QCF)

APPRENTICESHIP COURSE FUNDING OPTIONS

Select Funding Option...
Work Place Learning (WPL)
Apprenticeships (aged 16-18)
Adult Apprenticeships (aged 19+)
Adult Learner Responsive (ALR)

Check any boxes here for funding options that you may be interested in, and these will be submitted when you register your interest on the Contact page next...

Ref :

601/5690/9

Title :

Diploma in Kitchen Services L2 (QCF)

APPRENTICESHIP COURSE EMPLOYEE INTEREST SUBMISSION


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