BTEC Specialist qualifications Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) (L2)

  1. One or more of these qualifications has expired for new registrations. Please check the last registration date below.

Here you’ll find support for teaching and studying the Level 2 BTEC Specialist Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking). This qualification which helps boost learners’ career prospects by giving them the skills, knowledge and understanding that employers look for.

Units offered include principles of how to maintain, handle and clean knives, preparation, cooking and finishing of fish, meat, poultry and vegetable dishes, and principles of setting up and closing the kitchen.

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Specification

Specification

BTEC Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) specification
Download PDF | 1.4 MB
Qualification type:
BTEC Specialist qualification
Qualification title:
Pearson BTEC Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)
Level:
Level 2
Accreditation status:
Accredited
Guided Learning Hours (GLH):
168
Credits:
26
Total Qualification Time (TQT):
260
Qualification number (QN):
600/0878/7
Availability:
UK and international
First teaching:
2011
Last registration:
  • 30 April 2018
Final certification:
  • 31 December 2020

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What are BTEC Specialist qualifications?

The BTEC Specialist suite includes hundreds of work-related qualifications from level 1 to level 3. By giving you the valuable skills, knowledge and understanding wanted in the workplace, they give you the opportunity to enhance your employability and progress in your chosen career.

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