Qualification summary

The VTCT (Skillsfirst) Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) is designed for learners employed in catering roles such as a kitchen assistant, school or general cook, team member or chef, who already have some knowledge and basic skills in the catering industry – possibly from a role where they work under supervision – and wanting a formal qualification to help them in their catering career.

This is a knowledge based qualification, which will allow learners to develop the generic knowledge, skills and understanding essential for working in a catering environment, such as maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team and maintaining food safety in a catering environment. Learners are required to take three mandatory units which cover the generic knowledge and understanding needed in a catering environment. They then have a choice of optional units covering different areas within food production and cooking, as well as general activities and customer service.

Learners achieving this qualification could progress to the:

• VTCT (Skillsfirst) Level 2 NVQ Diploma in Food Production and Cooking (RQF) or into supervisory roles within the catering and hospitality industry.

Related Documents:

VTCT (Skillsfirst) Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) Handbook

Qualification structure

Learners must achieve 16 credits to achieve this qualification – 5 credits must be achieved from Group A and the remaining 11 credits from Groups B and C

However a minimum of 4 credits must be achieved from Group B and the remaining 7 credits from Group B and/or Group C

Guided learning hours (GLH) are 98

Total Qualification Time (TQT) is 160

Qualification number	Qualification reference
FPP02	600/3221/2

Group A – mandatory units

RQF unit no.	Skillsfirst unit no.	Unit title	Credit value
R/600/0615	FBP1	Safe, hygienic and secure working environments in hospitality	2
Y/600/0616	FBP2	Effective teamwork	2
H/502/0132	IEH02	Food safety in catering	1

Group B – optional units

RQF unit no.	Skillsfirst unit no.	Unit title	Credit value
A/502/8284	FBP23	Principles of producing basic meat dishes	1
F/502/8285	FBP24	Principles of producing basic pasta dishes	2
H/502/8280	FBP25	Principles of producing basic cakes, sponges and scones	1
H/502/8294	FBP26	Principles of producing basic vegetable dishes	1
H/502/8330	FBP27	Principles of producing flour, dough and tray baked products	2
J/502/8286	FBP28	Principles of producing basic hot sauces	1
K/502/8281	FBP29	Principles of producing basic fish dishes	1
K/502/8295	FBP30	Principles of producing cold starters and salads	1
M/502/8279	FBP32	Principles of producing basic bread and dough products	1
R/502/8288	FBP33	Principles of producing basic pastry products	1
R/502/8291	FBP34	Principles of producing basic rice, pulse and grain dishes	1
T/502/8283	FBP35	Principles of producing basic hot and cold deserts	2

Group C – optional units

RQF unit no.	Skillsfirst unit no.	Unit title	Credit value
D/600/0617	FBP3	Giving customers a positive impression	2
T/502/8297	FBP4	Principles of providing a counter and takeaway service	1
L/600/1133	FBP20	Dealing with payments	1
H/502/8313	FBP36	Principles of completing kitchen documentation	1
R/502/8257	FBP37	Principles of how to maintain an efficient use of resources in the kitchen	2
R/502/8274	FBP38	Principles of preparing meals for distribution	1
T/502/8316	FBP39	Principles of setting up and closing the kitchen	1
T/600/1059	IEH03	Principles of customer service in hospitality leisure travel and tourism	1

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