This qualification is a Certificate requiring achievement of 27 credits Candidates are encouraged to work at their own pace following individual programmes of learning. The length of time taken to complete will depend upon many factors but we expect most candidates to complete within 12 months.

This qualification is a Certificate requiring achievement of 27 credits. Candidates are encouraged to work at their own pace following individual programmes of learning. The length of time taken to complete will depend upon many factors but we expect most candidates to complete within 12 months.

This qualification is a Diploma requiring achievement of 37 credits Candidates are encouraged to work at their own pace following individual programmes of learning. The length of time taken to complete will depend upon many factors but we expect most candidates to complete within 12 – 18 months.

This qualification is an Award requiring achievement of 10 credits. Candidates are encouraged to work at their own pace following individual programmes of learning. The length of time taken to complete will depend upon many factors but we expect most candidates to need between 6 and 12 months.

This qualification is an Award requiring achievement of 8 credits. Candidates are encouraged to work at their own pace following individual programmes of learning. The length of time taken to complete will depend upon many factors but we expect most candidates to complete within 3 - 6 months.

This qualification is designed for learners who are working in a food manufacture or supply chain environment. They offer learners the opportunity to develop skills and knowledge required to prove competence at work in supervisory management roles.

The Level 2 Diploma or Certificate in Food Production and Cooking is for candidates

who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.

Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.

The Level 2 Diploma or Certificate Food and Beverage Service is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of restaurant or bar work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.

Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.

The qualification covers both food safety and safety at work, menu knowledge and design, customer service and handling payments and food and beverage service and product knowledge.

Your learning journey will consist of workplace visits and workshops to enhance or develop skills in areas such as complex Butchery, Fishmonger, sustainability, coaching, and financial management. The chefs will also be required to plan, prepare and produce complex and innovative dishes for an event and critically reflect on their own performance.

Your learning journey will cover many aspects such as; managing the performance of teams and individuals, working as part of a hospitality management team to achieve strategic goals, managing compliance with regulatory and legislative requirements, and managing own professional development within an organisation.

The majority of supervisors’ skills and knowledge are the same, but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.

Production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently often in hot and highly challenging kitchen environments.

Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.