|VTCT Product Code: AT20502||GLH: 321||Age Restriction: 16|
|Qualification Number: 601/2105/1||Units: 12 - 30||Registration End Date: 31st Jul 2020|
|Level: 2||Minimum Credits: 49|
Who is this qualification for?
The VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies 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 Food and Beverage Service Supervision
Mandatory - from this group you'll need to cover a minimum of 11 components 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|
Optional - from this group you'll need to cover a minimum of 1 components and earn a minimum of 6 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|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|
|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|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
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.