What is it all about?

This award will provide candidates with the processes & procedures needed by anyone working in a kitchen or catering environment. The qualification covers eight key subject areas, including: Cooking methods & their effects on foods, cooking meat & fish, making soups, stocks & sauces, cooking a variety of vegetables, beans & pulses, the presentation of cooked foods, menu planning, creating & maintaining an effective working environment & vegetarian & gluten-free cooking. The qualification also includes preparing & cooking pastry, nutrition, healthy eating & food intolerances, basic bread & cake making techniques.

Is it suitable for me?

The Level 2 Award in Cooking Theory and Practice is suitable for anyone wishing to have the basic knowledge and skills necessary to plan, prepare and cook meals in a safe, efficient and effective way. This qualification is ideal for anyone who is working in a kitchen environment and is required to have a basic knowledge of preparing dishes for consumers from fresh ingredients.

How will I be assessed?

The Level 2 Award in Cooking Theory and Practice is assessed in two ways. Candidates will sit a multiple choice question paper to test their knowledge of Cooking Theory. To test knowledge of Cooking Practice candidates will undertake internally assessed practical activities. The Level 2 Award in Cooking Theory and Practice is registered on the Qualifications and Credit Framework (QCF) at Level 2 and holds a credit value of 6.

Progression routes

Level 2 Award in Licensed Hospitality Operations

Level 3 Award in Hospitality Business Management