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Hospitality and Catering Qualifications

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Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) - released 1st December 2019


 

Update to Food Safety unit 

This qualification replaces Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) – 600/7802/9 (withdrawn 30th November 2019) and features the updated Principles of Food Safety for Catering unit L/617/7261, which also features in Highfield Level 2 Award in Food Safety for Catering (RQF) (603/4937/2)

Who is this qualification for?

This qualification is aimed at individuals employed in hospitality roles who are wishing to develop their knowledge in food production and cooking. They may be chefs, kitchen assistants/porters or fast-food assistants. It is mainly concerned with those who deal with cooking or reheating food that requires little or no preparation.  

How long will it take?

The total qualification time for this qualification is 160 hours, of which, a minimum of 96 hours are recommended as guided learning. 

Topics covered

These include safe, hygienic and secure working environments in hospitality, effective teamwork, food safety in catering, principles of producing basic meat dishes, principles of producing basic fish dishes, principles of completing kitchen documentation, principles of providing a counter and takeaway service and principles of customer service in hospitality, leisure, travel and tourism.

Assessment method

This qualification is assessed by a portfolio of evidence.

Qualification specification

A full qualification specification is available for approved centres in the Download Area.

Invaluable support for your learners 

Highfield Products provides some fantastic training materials that we think your learners will love when taking this qualification. Simply visit Hospitality and Catering Principles for details on our Apprenti-kit that supports this qualification.