National Certificate in Hospitality (Introductory Cookery) - Level 2

This qualification recognises the competence, knowledge, and skills required for cooking
routine food dishes in a commercial kitchen. It is awarded to people who are able to
demonstrate a range of foundation cookery methods and a limited range of preparation
techniques, using pre-prepared and ready-prepared products, under supervision.

The compulsory section of the qualification covers knowledge and skills relating to:
participating in a team; preparing fruit and vegetables; preparing and presenting basic
sandwiches and salads; cleaning food production areas and equipment; handling knives;
food safety; performing calculations; working in a diverse workplace; safe working
practices; and frying, baking, boiling, poaching, steaming, and grilling food. The elective
section enables candidates to select standards that reflect the requirements of their work
or learning environments.

This qualification is designed to provide a pathway to the National Certificate in Hospitality
(Basic Cookery) (Level 3) [Ref: 0553].