VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies

Qualification Information

VTCT Product Code: AT20502 GLH: 321 - 330 Age Restriction: 16
Qualification Number: 601/2105/1 Units: 12 - 30 Registration End Date: 31/07/2018
Level: 2 Minimum Credits: 49

Additional Information

Who is this qualification for?



The VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies (QCF) is a substantial vocational qualification for learners seeking a career in the hospitality industry who may not yet have decided which area they would like to specialise in, that is professional cookery or food and beverage service. This qualification is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment in the industry.

Why is this qualification most suitable?



This qualification is specifically for those learners committed to a career in the hospitality industry but who have not yet made up their mind whether to work in food and beverage service or professional cookery. This qualification will develop the knowledge and skills of learners across the breadth of hospitality. By including a range of optional units learners can select those that will give them the knowledge and skills needed to meet the needs of local employers, reflect the types of businesses within the locality as well as allow learners to broaden their skills and knowledge.

What does this qualification cover?



This qualification has been specifically designed for the 16-19 age group and develops the essential knowledge and skills to prepare learners for employment across the breadth of the hospitality industry. Learners will work in, and have their food and beverage and cookery skills assessed in a 'real' or realistic working environment.

This qualification includes all the required elements to work effectively in food and beverage service or in a kitchen. The mandatory units are: health and safety in catering and hospitality, food safety in catering, legislation in food and beverage service, prepare and cook meat and offal, prepare and cook fish and shellfish, prepare and cook fruit and vegetables, prepare and cook poultry, principles of customer service in hospitality, leisure, travel and tourism, giving customers a positive impression, food service and investigate the catering and hospitality industry.

Learners will further develop their knowledge and skills by selecting a number of optional specialist units which include: principles of promoting additional services or products to customers, barista skills, produce biscuit, cake and sponge products, catering operations, costs and menu planning and healthier food and special diets - the full list of optional units is presented in the learner record of assessment book (RoA) (specification). This qualification's structure provides learners with the flexibility to develop the knowledge, understanding and skills depending upon their interests and local employment opportunities.

This qualification is specifically for those learners committed to a career in the hospitality industry but who have not yet made up their mind whether to work in food and beverage service or professional cookery. This qualification will develop the knowledge and skills of learners across the breadth of hospitality. By including a range of optional units learners can select those that will give them the knowledge and skills needed to meet the needs of local employers, reflect the types of businesses within the locality as well as allow learners to broaden their skills and knowledge. Whereas the Professional Cookery qualifications and the Food and Beverage qualifications are designed for learners who have a clear career goal of working as a professional chef or within the food and beverage service industry.

What could this qualification lead to?



Career opportunities exist in a variety of contexts, including:
- Waiting staff in a restaurant/cafe/coffee shop/pub/bar/cruise liner
- Trainee chef/cook in a restaurant/cafe/coffee shop/pub

Whilst this qualification may support entry to employment via an apprenticeship, learners may choose to further develop their knowledge, skills and employment prospects by undertaking a Technical Level qualification at Level 3, these include:

- VTCT Level 3 Diploma in Advanced Professional Cookery (Kitchen and Larder) (QCF)
- VTCT Level 3 Diploma in Food and Beverage Service Supervision (QCF)



Qualification Structure

Mandatory - from this group you'll need to cover a minimum of 11 units and earn a minimum of 43 credits.

Unit Code Unit Ref Unit Title Level Credits GLH
UV21080 A/601/2144 Prepare and cook meat and offal 2 8 60
UV21082 D/500/8934 Investigate the catering and hospitality industry 2 4 20
UV21086 D/600/0617 Giving customers a positive impression 2 2 18
UV21093 F/600/4269 Legislation in food and beverage service 2 2 12
UV21095 F/601/2159 Prepare and cook fish and shellfish 2 5 40
UV21096 H/500/8935 Health and safety in catering and hospitality 2 3 12
UV21097 H/502/0132 Food safety in catering 2 1 9
UV21137 M/601/2142 Prepare and cook fruit and vegetables 2 6 40
UV21152 T/600/1059 Principles of customer service in hospitality leisure travel and tourism 2 1 10
UV21159 Y/601/2152 Prepare and cook poultry 2 5 40
UV21495 T/504/4581 Food service 2 6 50

Optional - from this group you'll need to cover a minimum of 1 units and earn a minimum of 6 credits.

Unit Code Unit Ref Unit Title Level Credits GLH
UV11070 Y/600/0616 Effective teamwork 1 2 19
UV11422 L/601/5016 Provide a counter and takeaway service 1 3 30
UV21078 A/600/4271 Principles of beverage product knowledge 2 4 34
UV21079 A/601/2130 Catering operations, costs and menu planning 2 6 40
UV21081 A/601/6503 Produce biscuit, cake and sponge products 2 4 28
UV21094 F/600/4272 Service of hot beverages 2 5 34
UV21114 J/600/8243 Barista skills 2 2 20
UV21115 J/601/2163 Prepare and cook rice, pasta, grains and egg dishes 2 6 20
UV21116 J/601/6505 Produce fermented dough products 2 4 28
UV21117 K/500/8936 Healthier food and special diets 2 1 7
UV21128 L/600/4274 Handling payments and maintaining the payment point 2 3 24
UV21129 L/601/6506 Produce hot and cold desserts and puddings 2 3 24
UV21131 M/502/8296 Principles of providing a buffet and carvery service 2 1 6
UV21136 M/601/2139 Prepare and cook stocks, soups and sauces 2 6 40
UV21146 T/500/8938 Applying workplace skills 2 3 25
UV21153 T/600/4270 Menu knowledge and design 2 3 21
UV21156 Y/502/8311 Principles of promoting additional services or products to customers 2 2 10
UV21160 Y/601/6508 Produce paste products 2 3 20
UV21489 D/504/4607 Drinks service 2 2 15

*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.

Centres approved to run this qualification

VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.

NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.

Centre Name Telephone Website Location
Truro - Penwith College 01736 335000 Visit website Cornwall
Furness College 01229 825017 Visit website Cumbria
Basingstoke College of Technology 01256 354141 Visit website Hampshire
Eastleigh College 023 8091 1028 Visit website Hampshire
North Kent College - Gravesend 01322 629400 Visit website Kent
West Lancashire College 01695 52300 Visit website Lancashire
Southport College 01704 500606 Visit website Merseyside - Sefton
Nottingham University Samworth Academy 0115 929 1492 Visit website Nottinghamshire - Nottingham
Guildford College of Further and Higher Education 01483 448500 Visit website Surrey
Wakefield College 01924 789789 Visit website West Yorkshire - Wakefield
Guernsey College of Further Education 01481 737500 Visit website Guernsey
Bridgend College 01656 302302 Visit website Bridgend
Coleg Cambria - Deeside Campus 0300 303 0007 Visit website Flintshire
Coleg Cambria - Yale Campus 01978 311 794 Visit website Wrexham

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