Apprenticeships
Food Processing and Cooking level 2
Course Description
The hospitality industry is thriving in the UK but to maintain high standards training is vital. Equip staff with the skills they need to work effectively. This qualification is ideal for those working in a wide variety of business sector related to catering, hotel, hospitality, leisure and tourism occupations.This qualification is designed for people who:
- are involved in Food Processing and Cooking as their primary work activity
- are seeking a career in Food Processing and Cooking and wish to take the first steps towards professional qualifications
- wish to receive recognition for their Food Processing and Cooking experience
Progression after qualification
The qualification allows a candidate to progress to either the workplace as detailed above or onto specialised qualifications at the same, or higher level.Assessment
Assessment is carried out in the workplace and the assessor will help your employee to identify any gaps in their knowledge or skills and plan to close these gaps through exercises and activities set between assessment visits. It is important that your employee is given sufficient time to complete the activities so that they are able to learn and progress through the qualification.The Qualification Units
Candidates must complete 11 units consisting of 3 mandatory units and 7 optional units, at least 4 from group A and at least 3 from group B.Mandatory Units
- Maintain a safe, hygienic and secure working environment
- Contribute to effective teamwork
- Maintain food safety when storing, preparing and cooking food
Optional Units A
- Cook and finish basic fish dishes
- Cook and finish basic meat dishes
- Cook and finish basic poultry dishes
- Cook and finish basic vegetable dishes
- Cook-chill food
- Cook-freeze food
- Prepare, cook and finish basic hot sauces
- Prepare, cook and finish basic rice dishes
- Prepare, cook and finish basic pasta dishes
- Prepare, cook and finish basic pulse dishes
- Prepare, cook and finish basic egg dishes
- Prepare, cook and finish basic bread and dough dishes
- Prepare, cook and finish basic pastry products
- Prepare, cook and finish basic cakes, sponges and scones
- Prepare, cook and finish basic grain dishes
- Prepare, cook and finish basic healthier dishes
- Prepare, cook and finish basic hot and cold desserts
- Prepare and present food for cold presentation
- Process, cook, finish and present flour, dough and tray-bake products
- Prepare hot and cold sandwiches
Optional Units B
- Complete kitchen documentation
- Set up and close kitchen
- Package food for delivery
- Give customers a positive impression of yourself and your organisation
- Order stock
- Maintain a vending machine
- Maintain and deal with payments
- Provide a counter/takeaway service
- Convert a room for dining
- Supervise the work of staff
Further Info
For advice or more details please telephone (01225) 312191 or email info@citybathcoll.ac.uk. You may also visit our Student Advice Centre. If you have a learning difficulty or disability please contact Learning Skills to arrange additional help.
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