Hospitality & Catering Courses

Level 2 Certificate in Hospitality & Catering Principles (Professional Cookery)

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The Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery) can help learners further enhance the skills required to move up in a career in the Hospitality and Catering sector.

This qualification is designed to give learners the underpinning knowledge that can work towards further education or career progression.

This course is for learners who wants to gain a better understanding of the sector. Previous experience is not required, however learners may have some knowledge and basic skills in the catering industry – probably from a role where you work under supervision – and wish to gain a formal qualification that will help with their hospitality career.

Learners must achieve 4 mandatory units: Safe, hygienic and secure working environments in hospitality, Effective teamwork, Principles of maintaining, handling and cleaning knives, and Food safety in catering. Learners must also choose from a selection of optional modules which may include:

  • Preparation, cooking and finishing of meat dishes
  • Preparation cooking and finishing of vegetable dishes
  • Principles of preparing and mixing spice and herb blends
  • Principles of setting up and closing the kitchen

Privately this course would cost £310

Level 3 Certificate in Hospitality & Catering Principles (Professional Cookery)

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The Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) covers the key principles of the industry. Topics include: food safety, effective teamwork, preparation, cooking and finishing different foods, health, safety and security in the hospitality working environment.

For those who have worked in the catering and hospitality industry for some time – with plenty of experience, and might already supervise others or manage resources. For those who may want a formal qualification that could help with career progression in the catering and hospitality sector.

Learners must achieve 3 mandatory units: Development of working relationships in hospitality, Health, safety and security in the hospitality working environment and Food safety in catering. Learners must also choose from a selection of optional modules which may include:

  • Preparation, cooking and finishing of hot sauces
  • Preparation, cooking and finishing of poultry dishes
  • Principles of preparing, cooking and finishing complex hot desserts
  • The principles of food safety supervision for catering

Privately this course would cost £310

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